Chocolate Chickpea Hazelnut Cookies
- 200 g chickpeas cooked and peeled
- 7 tablespoons almond milk or any other alternative
- 100 g toasted hazelnuts chopped
- 50 g almond butter
- 100 g coconut sugar
- 50 g cacao powder
- 50 g coconut flour
- 30 g teff flour
- 1 teaspoon baking powder
- 1 teaspoon gingerbread spice mix optional
- 50 g dark chocolate for the drizzle
Preheat oven to 175 °C. Line a baking sheet with a non-stick baking paper.
Mix all the dry ingredients in one bowl. Place chickpeas, almond milk, and almond butter in a food processor (or a blender) and process until you get a smooth texture.
Transfer to a bowl with dry ingredients. You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined. Taste and adjust flavor as needed.
Form the dough into cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter.
Shape cookies and put them on the baking sheet. Bake for approx. approx. 19-20 minutes.
Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
Drizzle with melted chocolate.