Flourless Brownie Muffins:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
⅓ cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
⅓ cup dark chocolate chips
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
Divide batter among 12 prepared muffin cups.
Top each muffin with about four chocolate chips; push into batter.
Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
Cool completely and enjoy!
Vegan Chocolate Chip Cookies:
- 1 Tbsp ground flax + 3 Tbsp water
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Earth Balance butter
- 1/2 cup packed brown sugar
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 cup non-diary chocolate chips
- Preheat oven to 350 degrees. Cover baking sheet with parchment.
- Combine flax seed and water in a small bowl, set aside.
- Combine flour, baking soda, and salt in bowl. Set aside.
- Place butter and sugars in another bowl, mix until combined.
- Add flax mixture and vanilla.
- Add flour mixture to butter mixture, mix until just combined. Add chocolate chips. (originally the recipe called for 1 cup of chips… I used larger chocolate chunks so I opted for 1/2 cup, eye-ball to your liking).
- Bake for about 12 minutes (Bake for 7 minutes, then rotate pan and bake for additional 5 minutes).
- Let them cool completely and enjoy!
I decided to test these out in the freezer. I rolled about half the dough onto a wire rack, and placed them in the freezer for about 20 minutes to flash freeze. Then placed them into a labeled plastic bag for future use.
I made the size of the cookies to fit perfect in a medium sized mason jar.