I love a good dense chocolatey cookie. I get even more excited when my cookies contain fiber, healthy fats, nutrients and protein.
I have made Flourless Chocolate Fudge Cookies with chickpeas before but they contained eggs so I wanted to do a vegan version of this super delicious cookie.
This cookie is made with all natural ingredients and can actually be used as a snack option. It is super filling and contains some of my favorite healthy powerhouse foods like chickpeas, almonds, dates, coconut oil, flaxseeds and cinnamon.
These Flourless Chocolate Fudge Cookies are a really fun way to have chocolate cookies in your everyday life and feel great about it. Again, I want to just state that the nutrients in this cookie are so wonderful for you, the fiber will keep you super full and give you a little bit of a “cleanse” and the flavor is delicious.
This recipe is a winner!
This recipe is a gluten free, vegan, grain free, flourless, high fiber, nutrient dense, super filling healthy cookie.
Ingredients:
- 1 Can (540ml) Chickpeas (Drained and Rinsed)
- 1/2 Cup All Natural Almond Butter (You can use any nut or seed butter)
- 1/4 Cup Coconut Sap (You can use liquid stevia to taste to make this sugar free or to sweeten it further)
- 8 Fresh Pitted Medjool Dates
- 1/3 Cup Unsweetened Shredded Coconut
- 3 Tbsp Cocoa Powder
- Dash of Cinnamon
- Dash of Sea Salt
- 2 Tbsp Coconut Oil
- 1 Tsp Vanilla Extract
- 3 Tbsp Fresh Ground Flax Seed
- 1 Tsp Baking Soda
- 1/4 Cup Warm Water
Directions:
- Pre-heat your oven to 350F.
- Place all ingredients into your food processor and blend until completely smooth.
- Line a baking sheet with parchment paper and scoop dough onto the baking sheet forming round, flat cookies with space enough in between for them to expand.
- Tip - If you are making 1-2 inch cookies you can get up to 20 cookies out of this recipe.
- Place in the oven and bake for 25-30 minutes. Note - If you are making large cookies (9 out of the whole recipe) you will need to bake the recipe for longer. If you are making 1 inch cookies you may want to check them around the 22-25 minute mark.
- Remove cookies from oven and let sit on your baking pan for 5 minutes before transferring on to a wire cooling rack gently.
- Serve and enjoy!
DAMY Members - 1 large cookie or two mini cookies can be used for meal 2 or as a treat in a larger portion.
