This decadent chocolate chip cookie is lightly sweetened with applesauce and a touch of maple syrup, plus packed with protein and fiber from chickpeas!
PREP 10 min | COOK 25 min | SERVES 6 - 8
INGREDIENTS
1 can (14 ounces) chickpeas - drained and rinsed
1 cup rolled oats
⅓ cup unsweetened applesauce
2 Tbsp melted coconut oil
2 tsp vanilla extract
½ tsp baking soda
2 tsp baking powder
½ tsp sea salt
½ cup maple syrup
½ cup coconut sugar
1 cup dark chocolate chips
INSTRUCTIONS
Preheat oven to 375 F. Lightly grease 10 inch pie plate with coconut oil.
Put all ingredients except chocolate chips in bowl of food processor. Blend until smooth, scraping down sides every 30 seconds. Fold in the chocolate chips.
Pour the mixture into the prepared pan, sprinkle with more chocolate chips if you want, and bake for 25 minutes or until firm to the touch. Be careful not to overbake. Remove from the oven and leave to cool for 10 minutes.
Serve with fresh berries, sorbet or yogurt.