with Lisa Farrar, The Plant Based Health Coach

Date-Chickpea Chocolate Chip Cookies


Prep Time

10 minutes

Prep Notes

Date Paste

10 Pitted Dates

3-4 Tbsp Almond Milk

You'll want to prep the date paste first by soaking your pitted dates (10 total for this recipe) in filtered water for approximately 10 minutes. After the dates have soaked, you'll drain the water off and add the dates to a high powered blender or food processor with 3-4 Tbsp of non-dairy milk such as almond milk. Process into a paste. 

Flax Egg 

1 Tbsp Flax meal (ground flax)

3 Tbsp water

To prep the flax egg, combine flax meal with water and let sit for 3-5 minutes until gelatinous. 

Cooking Time

15-20 minutes

Yields

Approximately 24 cookies

Ingredients

Date paste (10 dates + 3 Tbsp Almond Milk)

Flax egg (1 Tbsp flax meal + 3 Tbsp water)

1 can chickpeas, rinsed and drained

1 cup rolled oats

1/2 cup almond flour 

1 tsp vanilla 

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 3/4 cups non-dairy dark chocolate chips 

Directions

Preheat oven to 375°. Line two baking sheets with parchment paper. 

Prep date paste and flax egg. Combine all ingredients, including date paste and flax egg, in food processor, except chocolate chips. Once ingredients are combined into dough, mix in chocolate chips with a spatula. 

Scoop dough by Tbsp onto parchment line baking sheet and flatten cookies for baking. Bake 15-20 minutes keeping a close eye not to burn. Cookies are done when they begin to brown on top. Remove from oven and let cool completely before storing. 

Notes