Flourless Breakfast Power Cookie

Turn your typical cookie into a powerhouse of nutrients!

Course Breakfast, Snack

Prep Time 25

Cook Time 20

Dough Refrigeration Time 2

Total Time 2 45

Servings 15

Equipment

food processor or blender

Ingredients

Dough

2 cans drained chickpeas
1 cup tahini (sesame butter)
1 cup brown sugar
20 drops Hedessent Marzipan Flavouring - see notes below for alternative flavours
15 drops Hedessent Vanilla Cookie

Jackie's Recommended Mix-ins (See below for other options)

1 cup dark chocolate chips
1 cup chopped walnuts
1/2 cup seasame seeds
1/2 cup raisins
1/2 cup apricots chopped to size of raisins
1/2 cup almonds slivered or chopped

Instructions

Purée drained chickpeas in food processor or blender until very smooth. (This may have to be done in batches, depending on the size of the food processor or blender.) Add tahini, brown sugar, Marzipan, and Vanilla Cookie flavours and blend until very smooth and well incorporated.
Place in mixing bowl and stir in the mixed ingredients. Refrigerate for 2 hours or overnight.
Scoop dough into large golf ball-sized balls, place on greased or parchment paper-lined cookie sheet, and flatten with a fork.
Bake at 325°F for 16-20 minutes, rotating halfway through baking time. Cookies will be lightly browned. Let cool and enjoy!

Notes

Pro Tip #1:
Another fun flavour combo for this cookie is 14 drops each of Coconut, Mango, and Tahitian Bean flavours for a bright, tropical twist!

Pro Tip #2:
The recipe mix-ins are only a suggestion. They can be replaced with 3 cups of your favorite trail mix or other nuts, seeds, and dried fruit. Try pecans, pumpkin seeds, coconut, figs, or dried cranberries.

Pro Tip #3:
As mentioned before, this flourless cookie dough can be enjoyed raw as a treat. It can be made into small power balls that are great for breakfast. You can also roll them in chopped nuts, coconut, or coco powder. The dough keeps for a week in the fridge.