Chickpea Chocolate Chip Cookie (No flour, gluten-free, low sugar) Yields 12 or 24 pcs 1 can drained and rinsed chickpeas 1/3 cup maple syrup (see alternative sugar below) 3/4 cup nut butter (see alternative nut butter below. I used peanut butter in this recipe) 1 tsp vanilla 1 tbsp baking powder 1/2 cup dark chocolate chips Procedure 1. Preheat oven to 350 F 2. Add rinsed chickpeas, maple syrup, nut butter, vanilla, and baking powder to your food processor. Blend for 2-3 minutes until mixture is smooth.. 3. Transfer the chickpea mixture to a bowl and add chocolate chips. 4. Using an ice cream scooper, scoop cookie dough on a prepared cookie sheet (lined with parchment or silicone mat) 5. Bake for 12-14 mins. Don’t overbake Tips/ Notes: 1. Use a food processor, not a blender. 2. You can use a small ice cream scooper (24 pcs) or a large ice cream scooper (12 pcs) 3. Cookie stays soft and moist the next day. Will keep for days on a room temp. 4. Flatten the cookie dough before baking if you want flat cookies. 5. You may use semi-sweet or vegan chocolate chips. Substitutions 1. You may use Almond butter or Cashew butter. 2. You may substitute Agave or coconut sugar for a lower glycemic index.😅

Chickpea Chocolate Chip Cookie (No flour, gluten-free, low sugar) Yields 12 or 24 pcs 1 can drained and rinsed chickpeas 1/3 cup maple syrup (see alternative sugar below) 3/4 cup nut butter (see alternative nut butter below. I used peanut butter in this recipe) 1 tsp vanilla 1 tbsp baking powder 1/2 cup dark chocolate chips Procedure 1. Preheat oven to 350 F 2. Add rinsed chickpeas, maple syrup, nut butter, vanilla, and baking powder to your food processor. Blend for 2-3 minutes until mixture is smooth.. 3. Transfer the chickpea mixture to a bowl and add chocolate chips. 4. Using an ice cream scooper, scoop cookie dough on a prepared cookie sheet (lined with parchment or silicone mat) 5. Bake for 12-14 mins. Don’t overbake Tips/ Notes: 1. Use a food processor, not a blender. 2. You can use a small ice cream scooper (24 pcs) or a large ice cream scooper (12 pcs) 3. Cookie stays soft and moist the next day. Will keep for days on a room temp. 4. Flatten the cookie dough before baking if you want flat cookies. 5. You may use semi-sweet or vegan chocolate chips. Substitutions 1. You may use Almond butter or Cashew butter. 2. You may substitute Agave or coconut sugar for a lower glycemic index.

Did you try it with stevia powder?

no water, frozen strawbs

It maybe because of the brand of erythritol. Try a different brand. I used Hale Fresh brand for this.

pre-portion serving sizes on some foil or folded between parchment paper, smoosh flat, then freeze. works great putting them all in a big ziploc bag. thaws in your hand :)

Using Erythritol on the recipe. Erythritol is a sugar-free sweetener.

Haven't tried to put back in the freezer. I would recommend to store in the refrigerator and consume within 2 weeks

Not sure about that. Haven't tried Stevia. It may produce different result or taste.

Sounds great!!

Use powdered Swerve.

Swerve is erythritol

Hi! the recipe uses erythritol sugar. This doesn't spike blood sugar or insulin so it's sugar free.

In coeliac oats can cause same reaction as gluten as it has an amino acid that mimics gluten so it's not sugar or gluten free

You are on KZbin just listening?

@@ashleighjaimaosborne3966 well... considering the fact that they can’t see 😒

This is perfect with cheesecake!

That's exactly what i did it was awesome. Used powdered monk fruit and erythritol as the sweetner though

Hope you like it!

It is!

Please do!

Oh really? It may be the brand that you're using. I use Halefresh Erythritol. Try using a different brand and let me know if erythritol still crystalizes.

you could use pyure

Maybe use powdered erythritol?

Try xylitol. It works wonders and has no cooling effect like erythritol. It melts soooooo ez! I use it for meringue cookies, keto cool whip, and a host of other recipes.

Powder

Hello! This recipe makes about 20 servings, 1 tablespoon each at about 5g net carbs.

@@healthydessertrecipes9897 thank you going to make it today!🙌🏼

Beware the Smuckers sugar free has Maltodextrin which is way worse than sugar

@LaTasha McMorris get monk fruit lakanto sweetener at Costco it taste great and it has zero impact on ketosis and blood sugar.