Happy Tuesday, everyone! 🖐️ Chocolate in all forms, shapes, and sizes is my number one feel-good food to beat dark and gloomy day blues. I wish I could say it’s broccoli or kale, but nope, it’s not ha, ha. *
These chocolate cookies are natural mood enhancers 😜, plus they are made with chickpeas and hazelnuts, which makes them a healthy treat too. Also, I added a gingerbread spice mix for some extra flavor. You can find the recipe down below. *
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Thank you so much @coconutbowls, @contemporary_vegan, and Tea @terraceramica for the recent features and my dear Caroline @a.scandinavian.kitchen.story for the story mention! Much appreciated! ❤️
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I wish you all a lovely evening! Peace and love! 😘
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Cookies: 200 g chickpeas (cooked and peeled), 7 tablespoons almond milk, 100 g chopped hazelnuts, 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 *
Extra: 50 g dark chocolate for the drizzle *
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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 chocolate. *
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