The idea for this cookie was one I was super excited about and took a little more kitchen experimenting than I expected. The results though were better than I had imagined they would be!
These cookies are like a little melt-in-your-mouth cookie truffle that doubles as a healthy protein snack. They have a slightly crisp outside with a soft truffle inside. Not only that, but they are sweetened with maple syrup, flavored with fresh raspberries, gluten free and full of great protein through the nut butter and chickpeas. Plus how can you go wrong with chocolate and raspberry anyway? They are super easy to whip up too! I love soft cookies and the truffle like consistency of these little nuggets is over-the-top amazing!
My husband really liked them and the kiddos raved. And me. Well, I’m trying to keep away from them, but since there are no ingredients to worry about, I don’t feel too guilty about eating a few.
Also, if you haven’t tried cookies made with chickpeas, I highly recommend giving them a try! It sounds a little weird, but trust me, they are so yummy! I don’t really taste the chickpeas at all and they give such a great texture to the cookies and allows them to be so much healthier than most cookies.
For the nut butter I used homemade pecan butter, but feel free to use your preferred nut butter!
Chocolate Raspberry Truffle Cookies
2-16oz cans or 1 quart jar chickpeas, drained and rinsed
1 cup pecan butter (or nut butter of choice)
1 1/2 cups fresh raspberries
3/4 cup pure maple syrup
8 Tablespoons cocoa powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups mini chocolate chips
1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Place chickpeas, nut butter, raspberries, maple syrup, cocoa powder, baking soda, salt and vanilla into a food processor. Blend until all ingredients are well blended and smooth.
3. Transfer batter to a bowl and add the mini chocolate chips. Fold the chocolate chips into the batter until they are dispersed throughout.
4. Scoop out tablespoon size scoops of cookie dough and place them on the parchment lined cookie sheets spacing them about 2 inches apart. Place in oven and bake for 20 minutes. Place cookies onto cooling rack and allow to cool completely. Store finished cookies in refrigerator. We liked them even better cold!