Desserts à la Mariane

I love sneaking beans/legumes into my baking. It’s a great way to add some extra nutrients.

These cookies have chickpeas in them, but you’d never know it by taste. Don’t judge before trying! Whip up a batch and see what you think.

Cookie Ingredients:

• 1-389 mL can chickpeas (or about 1 2/3 cup)
• 2 cups oat flour (I use gluten-free)
• 1 cup coconut sugar
• 2/3 cup almond butter
• 1/2 tsp cinnamon
• 1 cup water
• 1-225 g bag dairy-free chocolate chips or about 1 1/3 cup, I like using Camino or Prana.

Cookie Directions:

Begin by putting the chickpeas into a strainer and rinsing them very well. Then, transfer them to the bowl of your food processor.

Add all of the remaining ingredients, with the exception of the chocolate chips, to your food processor and process until smooth.

Once smooth, add the chocolate chips and pulse lightly so that the chocolate chips are mixed into the batter but not chopped up.

Line two cookie sheets with parchment paper. Using a medium-sized cookie dough scoop or spoon, scoop the batter onto your cookie sheets (batter makes 32-34 cookies).

Run your clean fingers under water and lightly push each cookie down to flatten. As your fingers begin to stick to the dough, re-rinse them.

Place in preheated 350 degree Fahrenheit oven and bake for 10-12 minutes or until cookies are firm and tops are golden brown.

Let cool on counter for 10 minutes before transferring to the fridge. Cool in the fridge for 1-2 hours before serving.

Store leftovers in the fridge.

Enjoy!