Ingredients
Directions
Add all ingredients except the vegan chocolate chips and walnuts to a food processor.
Blend until creamy smooth.
Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. (For baking instructions, see Chef’s Notes.)
Chef's Notes
Substitutions
Instead of almond butter try cashew or peanut butter.
Instead of rolled oats use almond meal or oat flour.
In place of chocolate chips use your favorite dried fruit or nuts.
Substitute white beans for chickpeas.
Sugar-free
Use date paste in place of maple syrup.
Nut-free
Use sunflower butter in place of almond butter.
Baked Cookies
Line a baking sheet with parchment paper. Drop rounded tablespoon sizes of batter onto the baking sheet with 2–3 inches between each cookie. Flatten the cookies with a fork (they won’t spread much). Bake at 350 degrees for 12–15 minutes.
Prep Ahead
If using home cooked chickpeas, soak and cook them one or two days in advance.
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Add all ingredients except the vegan chocolate chips and walnuts to a food processor.
Blend until creamy smooth.
Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. (For baking instructions, see Chef’s Notes.)
