Our local Publix began carrying dessert hummus, of all things, earlier this year. I bought a container of the dark chocolate hummus, but never got around to opening it. I decided to try making cookies with this hummus based on an easy gluten free recipe that actually calls for Nutella spread, figuring that the hummus might be similar enough to substitute. The cookies turned out great and they are relatively low carb, since there is no grain flour and the only source of sugar is the low-sugar hummus and the chocolate chips. They also have the added protein from the chickpeas in the hummus (and you do not taste the chickpeas at all). If you are craving chocolate cookies but would like to increase their health benefits I can highly recommend this recipe!
Low Carb Chocolate Hummus Cookies
8 oz. dark chocolate hummus*
1 C. finely ground almond flour
1 tsp. baking powder
1 large egg
3/4 C. dark chocolate chips**
Combine the first four ingredients in a large bowl and stir until well combined. Stir in the chocolate chips. Line two cookie sheets with parchment paper or Silpat. Scoop the cookie dough out in rounded spoonfuls and divide evenly between the cookie sheets.
Bake at 350 degrees for 12 minutes, turning the cookie sheets and using a spatula to flatten the cookies slightly after 6 minutes. Cool on a wire rack for about 15 minutes, and then remove to a plate and cool completely. Makes 16 cookies.
*I used Boar's Head Dark Chocolate Dessert Hummus
**I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
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