Doughy & Moist Keto Almond Chickpea Cookies
Deliciously doughy and moist cookies made from chickpeas (which you can't even taste!) and almond flour. Gluten-free and keto. Can potentially be made vegetarian or vegan.
Servings 16 Cookies
Ingredients
- 3/4 cup canned chickpeas
- 3/4 cup almond flour
- 3/4 tsp almond extract
- 3-4 tbsp almond flakes for garnish, optional
- 1/2 tsp gluten-free baking powder
- 1/4 cup unsalted butter or margarine (if vegan)
- 1/3 cup erythritol
- 1 egg yolk (save the egg white for another use) optional. Omit if vegetarian (if you don't eat eggs) or vegan.
- stevia or monk fruit to taste, optional
Instructions
- Preheat oven to 375 degrees.
- Rinse the chickpeas and add them, as well as all the other ingredients (except for the almond flakes) into a food processor and process until smooth.
- If the mixture is too wet, add slightly more almond flour.
- Taste the mixture and add a few drops of stevia, monk fruit, or erythritol, if needed. If using, be careful not to add too much stevia or monk fruit, as they both have strong aftertastes and can potentially ruin a recipe. After each drop, taste it to see if it needs more before adding another drop.
- Lay parchment paper on a pan and roll the mixture into balls, using about 2 tbsp of the mixture for each ball. Place each ball onto the lined pan, leaving a couple of inches or so of space between each cookie.
- Bake them for about 10 minutes.
- Remove them from the oven and allow them to cool for at least 20 minutes. Since they are made using chickpeas, they will not harden like regular cookies and will be extremely tender, soft, and delicate, so you may need to be extra careful while handling them. The longer they are allowed to cool, the more “set” and solid they will turn out. Storing them in the fridge is ideal. Enjoy!