Hey guys, welcome back to #RecipeADayMay. Today I was craving something on the sweeter side and decided to bake some cookies. But, me being me, I tried to make these as healthy as possible. Obviously, choc chip cookies are never going to be the healthiest thing ever but I think I did a pretty good job of keeping them guilt free.
They contain minimal amounts of sugar and only have healthy fats from the nuts, no added butter or oils. As there wasn’t much sugar in the recipe, I made them with Bourneville rather than a high percentage cocoa chocolate. But you could use a higher cocoa if you wanted to make them even healthier. I also used almond flour to add a little extra natural sweetness.
I made mine a softer bake rather than a crisp cookie, but you could get a crunchier cookie if you bake for a few more minutes.
This recipe is gluten free, dairy free, oil free, vegan and soy free (depending on chocolate used).
Serves: 9 cookies
Prep time: 5 minutes
Cook time: 12-15 minutes
- 1 can chickpeas, drained and rinsed
- ½ cup almond flour
- 1 tbsp maple syrup
- 2 tbsp brown sugar
- 60g chocolate of choice, chopped or chunks
- 50g flaked almonds
- Preheat oven to 175°c and line a baking tray with greaseproof paper.
- Add all ingredients other than the flaked almonds and chocolate to a food prcessor and mix until smooth. When ready it should start to form a ball of dough in the food processor.
- Once dough is formed, stir in the almonds and chocolate.
- Take a heaped tbsp of mixture and roll into cookie shape with hands. Place on the baking tray then lightly pat the top of the cookie with a fork to flatten them down.
- Bake for 12 minutes for a soft bake or 15 minutes for a crunchier cookie.
- Leave on a cooling rack for 10-15 minutes before serving.
Serve and enjoy!
Would you try these healthier alternatives?