Chickpea Cookies with Rosemary and Dark Chocolate

Ingredients

• 1 cup cooked chickpeas
• 1 cup oats
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup dark chocolate chips

Steps

1. 1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2. In a food processor, combine the cooked chickpeas, oats, maple syrup, melted coconut oil, vanilla extract, baking powder, and sea salt.
3. 3. Blend until smooth, scraping down the sides as necessary.
4. 4. Stir in the chopped rosemary and dark chocolate chips by hand until evenly distributed.
5. 5. Drop tablespoon-sized amounts of the cookie mixture onto the prepared baking sheet, spacing them about 2 inches apart.
6. 6. Bake in the preheated oven for 15 to 20 minutes, or until the edges are golden.
7. 7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• The rosemary adds a fragrant twist to the sweet cookie base, enhancing the flavour of the dark chocolate.

Substitutions

• Coconut oil can be replaced with applesauce for a lower-fat version.