The best vegan, gluten free & sugar free chocolate chip cookie ever! Oh, and did I mention they’re the easiest & quickest cookies I’ve ever made??
1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
1/2 cup gluten-free almond flour
3/4 cup Monkfruit Sweetener
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon raw apple cider vinegar
3/4 cup sugar-free dark chocolate chips
Preheat the oven to 350 and line a baking sheet with parchment paper. Combine all ingredients in a blender or food processor until a smooth dough is formed.
Stir in the chocolate chips, or blend them in if you’d like more chocolatey cookies.
Drop the dough by plopping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving. I store mine in the refrigerator for best texture but you can also freeze them to keep them longer!