If you want your baking to be really sweet then my recipes are probably not for you. Or add more sugar if you must. Just don't be peaved at me if you "waste" a can of chickpeas. I warned you.
I have a love/hate relationship with sweets. They love jumping into my mouth. I hate my addiction to them. I hate what they do to my body.
So I attempt to make "sweets", and I use the term loosely, that are very low carb, refined sugar free and low sugar.
Frankly, this recipe wasn't my favorite. Okay. But not my favorite. My favorite chickpea cookies were the Chocolate Macaroon variety - yum. But I'm a chocolate addict so no big surprise!
So then why am I sharing the recipe?
Because my hubby really liked them. Go figure. He is not normally a big fan of my low sugar baking. But he really liked these.
So I figure I better share. And make them again.
Today my 6 year old told me I 'was the best bakerer ever" and that "I should try to find a job in a restaurant so everyone could love my food". Now that is SWEET. Real sweetness without all the guilt! Love that kid!
Note: If are just here because you got my Christmas newsletter and thought you would check it out to see what the heck I am talking about.... Welcome to my little piece of the internet. And a couple of corrections to my newsletter: hubby apparently got his implants in 2012 - I was off my a year. And I also wanted to mention that Luke loves herbal tea and Talia is scared of kittens (for the record she will pet a snake?). Okay - now my newsletter is done.
Vegan and Grain Free Chickpea Ginger Snaps
Prep Time: 10 Minutes
Cook Time: 20
Keywords: bake dessert candida-diet friendly gluten-free vegan sugar-free chickpeas ginger
Ingredients (16 - 18 cookies)
- 1 can chickpeas (~500 ml) – rinsed and drained well, organic when possible
- 1 tsp baking powder
- 3 Tbsp raw almond butter
- Pinch fine sea salt
- 1 Tbsp vanilla extract
- 1 tbsp coconut flour
- 4 tbsp unsweetened applesauce
- 1 Tbsp ground black chia with 1/4 cup warm water
- 1 tbsp Truvia (more if you don't need to watch sugar as closely as me)
- 1 tbsp Black strap molasses
- 1/2 tsp ground ginger
- 2 tsp pumpkin pie spice (or just use cinnamon if you don't have any)
- 6 drops flavored Stevia (I used liquid hazelnut cream flavored)
Preheat oven to 400 degrees.
Add chia seeds to warm water and let stand for 5 minutes for Chia to gel.
Line baking sheet with parchment paper.
Combine all ingredients in food processor. If you don't have one you can use a blender but it will require lots of manual stopping and scraping down the sides.
Pulse until fully blended and chickpeas are fully pureed. It should have a smooth texture.
Drop onto parchment paper in about 2 Tbsp portions. I formed mine into balls and then slightly flattened the top with the back of a fork.
Bake for 18 - 22 minutes.
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