Vegan
Makes 2 dozen

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

We’ve taken a quick and reliable, protein-rich vegan chocolate chip cookie recipe and added a festive twist with vanilla and cardamom. This recipe is a winner during the holiday season or any time you want to add a little spice.

Ingredients

• 1 15 oz can chickpeas, drained and rinsed
• 1/2 cup tahini (or other nut/seed butter)
• 1/4 cup unsweetened apple sauce
• 1/2 cup maple syrup
• 1 vanilla bean or 2 tsp vanilla paste (extract works too)
• 2 tbsp coconut oil, melted
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 3/4 tsp salt 1 tsp cardamom, ground
• 3/4 cup dairy free semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375. Line a baking sheet with parchment paper.
2. In a food processor or blender, add wet ingredients (chickpeas, tahini, apple sauce, maple syrup, vanilla, and coconut oil). Blend until smooth. Scrape down the sides as needed.
3. In a large bowl, combine dry ingredients (flour, baking powder, salt, ground cardamom).
4. Fold the wet ingredients into the dry ingredients with a rubber spatula. Careful not to over mix. Fold in the chocolate chips.
5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Use the back of a spoon to flatten cookies slightly.
6. Bake for 12-15 minutes or until golden brown. Remove from oven and transfer the cookies to a cooling rack.
7. Let cool completely.
8. Cookies are best enjoyed fresh out of the oven. Keep in the fridge for 3-4 days.

We're all about great ingredients—and that goes for the things we put in our bodies and on our skin.