Chickpea Cookie Bowls (Gluten-free)
These gooey, chocolate-studded chickpea cookie bowls are nourishing, easy to meal prep, and optionally topped with protein ice cream and miso caramel.
Servings
Ingredients
Cookie Bowls
- 1½ cups cooked chickpeas
- ½ cup unsweetened applesauce
- ½ cup almond flour
- 3 tbsp almond butter
- 2 tbsp pure maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- salt pinch
- ¼ cup soy milk
- ¼ cup chocolate chips more to taste
Miso Caramel Sauce (optional)
- 4 Medjool dates pitted
- ½ cup soy milk
- ¼ tsp vanilla extract
- 1 tsp white miso paste
Protein Ice Cream (optional)
- 2 cups soy milk use a creamy brand like Bonsoy
- 2 oz vanilla protein powder I used Happy Way Vegan Vanilla flavor
Instructions
- Prepare the ice cream - optional: Blend the soy milk and protein powder until smooth. Pour the mixture into an ice cream maker container (we love the Ninja Creami), and freeze for at least 7 hours. Let it sit at room temperature for 10 minutes before processing. Use the "Lite Ice Cream" setting twice for best results.
- Preheat the oven to 350°F (180°C).
- Prepare the cookie bowls: In a food processor, combine the chickpeas, applesauce, almond flour, almond butter, maple syrup, baking powder, vanilla, salt, and soy milk. Blend until smooth and well combined.
- Prepare the baking dish: Use 4 small, oven-safe bowls (I used ones that hold 17 oz/500 ml). Transfer the mixture into the bowls, then stir in the chocolate chips. Bake for 20 to 25 minutes, or until the tops are lightly golden. Turn off the oven, open the door slightly, and leave the cookie bowls inside for 5 minutes to rest.
- Make the caramel sauce: In a heatproof bowl, cover the Medjool dates with boiling water and soak for 10 minutes. Drain well. Add the dates, soy milk, vanilla, and miso paste to a blender and blend until smooth and creamy.
- Assemble: Serve the cookie bowls warm or cold, topped with the ice cream and a drizzle of date caramel sauce, if using. Enjoy!
Video
Notes
Soy milk: I used Bonsoy, which is creamier than most brands available to me. If this isn't available, try a barista-style milk.
Protein powder: I used Happy Way Vegan Vanilla, which gives a very creamy result. Texture and taste may vary depending on the brand.
Ice cream maker: We used the Ninja Creami for the creamiest texture. It’s seriously a game changer if you make healthy ice cream loaded with protein. Full nutrition info (including toppings):
Protein powder: I used Happy Way Vegan Vanilla, which gives a very creamy result. Texture and taste may vary depending on the brand.
Ice cream maker: We used the Ninja Creami for the creamiest texture. It’s seriously a game changer if you make healthy ice cream loaded with protein. Full nutrition info (including toppings):
| Nutrient | Amount | Unit |
|---|---|---|
| Calories | 536 | kcal |
| Carbohydrates | 48 | g |
| Protein | 29 | g |
| Fat | 23 | g |
| Sodium | 428 | mg |
| Fiber | 10 | g |
| Vitamin A | 21 | IU |
| Vitamin C | 1 | mg |
| Calcium | 241 | mg |
| Iron | 3 | mg |
Nutritional Information - Per Serving
Calories 376kcal | Carbohydrates 33g | Protein 13g | Fat 20g | Sodium 209mg | Fiber 8g | Vitamin A 10IU | Vitamin C 1mg | Calcium 187mg | Iron 3mg