Easy-to-prepare plant protein-packed modern snack or breakfast cookie.
Chewy Almond Power Cookies
Category
Cookies
Ingredients
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2 ounces Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
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4 ounces Mandelin Classic Natural Roasted Almond Butter
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6 ounces chickpeas, cooked, drained and rinsed
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1-1/2 tablespoons coconut oil
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1-1/2 teaspoons coconut sugar, pure, unrefined
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1 teaspoon pure vanilla extract
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1 teaspoon almond extract
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1/3 tablespoon baking powder
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1/4 teaspoon baking soda
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1/3 teaspoon ground cinnamon
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4 ounces mini dark chocolate chips
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3 tablespoons Mandelin Classic Natural Roasted Almond Butter for frosting
Directions
Place all ingredients, except the chocolate chips and final 3 tablespoons of almond butter, in a food processor. Pulse just to evenly blend all ingredients. Cookie dough will be sticky.
Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.
Portion 2 tablespoon amounts of cookie dough per cookie onto a parchment-lined sheet pan. Round out and slightly flatten each cookie using your hands.
Bake in a 300° convection oven for approximately 15 minutes.
Remove from oven and allow baked cookies to fully cool on the sheet pan. Place in a sealed container and store at room temperature or refrigerator.
When serving, squirt a thin zigzag of the reserved almond butter across each cookie or spread across.
Recipe Note
Serves 12.
Almond Board of California