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This recipe is a breakthrough. Blended chickpeas substitutes for flour and eggs. The end product is a real chocolate chip cookie that’s protein based, sugar free, egg free, flourless and delicious!
1/4 pack Gefen Dried Chickpeas (1 and 3/4 cups cooked)
1 cup nut butter, natural (no sugar added)
5 dates, pitted (softened in boiling water)
1 and 1/2 teaspoons Gefen Vanilla Extract
1 and 1/2 teaspoons baking soda
pinch salt
1/4 cup dark chocolate chips, 72% cocoa
Cover chickpeas with at least two inches of water and cook one to two hours until soft.
Drain peas and blend with immersion blender.
Add all ingredients, besides chocolate, to food processor and blend until smooth. Mix in chocolate by hand.
Form into one-inch balls. Bake at 350 degrees Fahrenheit 15 to 20 minutes.
Sponsored by Gefen Photography by Shaindy Siff
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Hi can you use canned chickpeas?
I’ve never tried it, I think it should be pretty similar.