Chocolate-covered raisin breakfast cookies! They are nutritious, vegan, grain-free and only 114 calories per big cookie! Made in a muffin tin, they easy to make and bake.
- 1 cup water
- 2–1/2 teaspoons whole psyllium husk
- 1/2 teaspoon white or cider vinegar
- 1/4 cup chickpea flour
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons coconut sugar or granulated sweetener of choice
- 2 tablespoons coconut flour
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon baking soda
- 1 tablespoon virgin coconut oil, melted
- 1/4 cup raisins, very coarsely chopped
- 2 tablespoons miniature semisweet chocolate chips
- Preheat oven to 350F. Grease or spray 6 cups of a standard muffin tin.
- In a small bowl or cup, stir together water, psyllium and vinegar until blended. Let stand 5 minutes to thicken.
- In a medium bowl, whisk together chickpea flour, cocoa powder, coconut flour, salt and baking soda. Add the water mixture, coconut oil and raisins, stirring until blended and smooth. Note: You can stir in chocolate chips at this point OR melt and drizzle them over pucks at the end.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in preheated oven for 23 to 26 minutes until centers are just set. Cool in tin for 15 minutes and then remove from tin and cool completely on a wire rack. If chips were not stirred into the batter, melt them and drizzle over tops of pucks.
Storage: Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for a week, or in the freezer for up to 3 months.
- Serving Size: 1 jumbo cookie
- Calories: 114
- Sugar: 12.8 g
- Sodium: 72 mg
- Fat: 4.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 18.1 g
- Fiber: 2.9 g
- Protein: 2 g
- Cholesterol: 0 mg