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!

Flourless Brownie Muffins


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


  1. Preheat oven to 350 degrees. Cover baking sheet with parchment.
  2. Combine flax seed and water in a small bowl, set aside.
  3. Combine flour, baking soda, and salt in bowl. Set aside.
  4. Place butter and sugars in another bowl, mix until combined.
  5. Add flax mixture and vanilla.
  6. 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).
  7. Bake for about 12 minutes (Bake for 7 minutes, then rotate pan and bake for additional 5 minutes).
  8. 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.