(Makes 12 cookies)
Ingredients:
- 1-½ cups cooked chickpeas or 1 (15-oz) can
- 1-½ cups dates (soaked in warm water for 10 minutes)
- 2 cups crushed “reduced/low fat” potato chips
- 1 cup almond flour (or oat flour)
- ¼ cup coconut oil (or 1 avocado*)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking soda
- ½ teaspoon salt
Directions:
- Line a baking sheet with parchment paper or brush a small amount of oil onto the sheet.
- Using a food processor or blender, blend all of the ingredients together except the flour and potato chips.
- Once the ingredients are well incorporated (no chunks of chickpeas or dates are visible), blend in the flour.
- Remove the dough from the food processor or blender and divide the dough into 12 balls/blobs… the dough will be fairly soft and somewhat sticky.
- Fold in some of the crushed potato chips into each ball and press the dough ball into the cookie sheet.
- Bake for approximately 25 minutes at 350°F. The cookies are done when they reach 200°F (using a cooking thermometer) and/or they have turned golden brown, and the middle of the cookies are only slightly soft (as they cool, they will firm up a bit).
Enjoy!
*Note: This is a good “no-oil” alternative. However, it will turn your cookies slightly green.
