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Chewy Almond Power Cookie

The combination of almonds and chickpeas creates a quality plant-protein base for this modern snack or breakfast cookie, and dark chocolate chips and an almond butter drizzle add craveable texture



Serves: 12
  • 2 oz almond flour, blanched
  • 4 oz almond butter, creamy
  • 6 oz chickpeas, cooked, drained and rinsed
  • 1.5 oz maple syrup, pure
  • .60 oz coconut oil
  • .60 oz coconut sugar, pure, unrefined
  • .25 oz vanilla extract, pure
  • .25 oz almond extract, pure
  • .05 oz baking powder
  • .02 oz baking soda
  • .05 oz cinnamon, ground
  • 4 oz dark chocolate chips, mini
  • .10 oz almond butter, creamy (for topping)
  1. Place all ingredients, except the chocolate chips and final .10 oz of almond butter, in a food processor. Pulse just to evenly blend all ingredients. Cookie dough will be sticky
  2. Place cookie dough into a mixing bowl. Add chocolate chips and stir to evenly combine throughout the cookie dough.
  3. Portion 2 Tbsp amounts of cookie dough per cookie onto a parchment-lined sheet pan. Round out and slightly flatten each cookie using your hands.
  4. Bake in a 300 F convection oven for approximately 15 minutes.
  5. Remove from oven and allow baked cookies to fully cool on the sheet pan.
  6. Place Chewy Almond Power Cookies in a sealed container and store at room temperature or refrigerator.
  7. When serving, squirt a thin zig zag of the reserved creamy almond butter across each cookie.
Nutritional Info
Per Serving
Calories 194
Fat 13g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 0mg
Total Carbohydrates 16g
Dietary Fiber 4g
Sugars 9g
Protein 5g
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.