Healthier Chocolate Cookies (+ Secret Ingredients)

These cookies are pretty awesome!  I gave a couple to a friend/client of mine for her birthday and she LOVED them!  They are completely grain free, gluten free, low carb, and almost paleo (may even be 100% paleo depending on how you look at it).  These little bunches of goodness make a great breakfast on-the-go, or a quick pre-workout snack.

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In the directions below, I note the steps in which I put ingredients in the food processor.  However, if you were to put all the ingredients in at once, I think they would come out just as delicious.  If you find the batter is too dry, add a little water by the teaspoon.

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Once the batter is formed, use a mini ice cream scoop to spoon batter onto parchment paper lined cookie sheets.  The batter will make roughly 25 cookies.  You may need to reshape the dough after its been scooped.

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Chickpea Chocolate Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • 2 cups chickpeas
  • 1 cup prunes
  • ½ cup water
  • ¼ cup almonds, raw
  • ½ cup 65% cocoa chocolate chips (I used Ghirardelli)
  • 1½ tbsp. pure 100% vanilla extract
  • 2 tsp. cocoa powder, unsweetened
  • 1 tsp. cinnamon
Instructions
  1. Preheat oven 350F
  2. In a food processor, blend chickpeas, prunes, and water until they form a smooth puree.
  3. Add in almonds and chocolate chips. Pulse the food processor, grinding almonds and chips into small pieces.
  4. Add in vanilla, cocoa powder, cinnamon and blend.
  5. A batter will form with small flakes of almonds and chocolate chips.
  6. Spoon batter with a mini ice cream scoop onto a parchment lined cookie sheet(s).
  7. Bake for 22-25 minutes.
  8. Makes about 20-25 cookies.
Nutrition Information
Serving size: 1 cookie Calories: 90 Fat: 4.3g Saturated fat: 0.1g Unsaturated fat: 0.2g Carbohydrates: 13.2g Sugar: 5.7g Sodium: 57.6mg Fiber: 2.1g Protein: 2.1g Cholesterol: 0.0g

chickpeacookie2 There are so many recipes out there using dates as a binding and sweetening agent. However looking deeper into the nutritional value of certain ingredients I’ve learned that prunes have a lower glycemic index (GI) than dates.  Dates have a GI=42 where prunes have a GI=29.  The lower the glycemic index of a food, the less it affects blood sugar and insulin levels in the body.  This is important because it will prevent your blood sugar from spiking.  A spike in blood glucose, A.K.A “sugar crash”, is one of the reasons you may hit a “wall” and get really sleepy out of nowhere during the day.  Of course this wouldn’t happen from eating dates, since they are still considered to be a low-medium GI food.  I used prunes because they were the lowest GI food that had the binding and sweetening properties I needed.  Low GI foods range from 0-55; medium GI foods range 56-69; high GI foods range 70 and above.

Sources: 

Harvard Health

Diabetes.org

 

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