Let’s say you’ve made a batch of chocolate vegan mousse and you’ve made a chickpea curry for dinner, but you still have chickpeas left over? Try these delicious, gooey cookies! From the Lucky Penny Blog, these cookies have no flour since the blended chickpeas combined with the peanut butter gives enough structure.
If you’re making for a dedicated vegan, make sure you check that the ingredients such as the chocolate chips and peanut butter are “safe”.
Ingredients:
- 1 ½ cup chickpeas
- ½ cup peanut butter (or any other nut butter)
- ¼ cup maple syrup
- 1 teaspoon baking powder
- 2 teaspoons vanilla essence
- A pinch of salt
- ½ cup chocolate chips
Method:
- Pre-heat oven to 180oC/350o Line a baking sheet with a silicon baking mat or parchment paper.
- Drain and rinse the chickpeas. It is recommended to “skin” the chickpeas by squeezing them between your fingers. It is easy enough to do but adds an extra 5 -10 minutes of prep time. It is completely optional, but tends to make a smoother batter.
- In a food processor or blender, combine the chickpeas, peanut butter, maple syrup, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
- Either pulse in your chocolate chips or fold them into the batter. Using slightly damp hands, roll the dough into golf ball sized balls. Place on your baking sheet, and flatten slightly with a wet fork.
- Bake for 10-15 minutes until golden in colour.
- Enjoy warm or at room temperature.