Easy-to-prepare plant protein-packed modern snack or breakfast cookie.
Chewy Almond Power Cookies
2 ounces Mandelin Blanched Almond Flour
4 ounces Mandelin Classic Natural Roasted Almond Butter
6 ounces chickpeas, cooked, drained and rinsed
1-1/2 tablespoons coconut oil
1-1/2 teaspoons coconut sugar, pure, unrefined
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/3 tablespoon baking powder
1/4 teaspoon baking soda
1/3 teaspoon ground cinnamon
4 ounces mini dark chocolate chips
3 tablespoons Mandelin Classic Natural Roasted Almond Butter for frosting
Place all ingredients, except the chocolate chips and final 3 tablespoons of almond butter, in a food processor. Pulse just to evenly blend all ingredients. Cookie dough will be sticky.
Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.
Portion 2 tablespoon amounts of cookie dough per cookie onto a parchment-lined sheet pan. Round out and slightly flatten each cookie using your hands.
Bake in a 300° convection oven for approximately 15 minutes.
Remove from oven and allow baked cookies to fully cool on the sheet pan. Place in a sealed container and store at room temperature or refrigerator.
When serving, squirt a thin zigzag of the reserved almond butter across each cookie or spread across.
Almond Board of California