So I made these chickpea cookies (I know, chickpeas, but stay with me here!) this week and they were absolutely delicious! And that is not just my opinion. My bible study and girlfriends couldn't tell the difference and it didn't stop them/us from eating the whole batch. Give it a try!
P.S. do not judge the recipe until you have baked the cookies. The batter will not taste like normal cookie dough (or even smell like it), but the baking process fixes that right up.
Peanut Butter Chocolate Chip Cookies
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
- 1/4 cup (80 grams) honey (commenters have used agave with success!)
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn't have salt in it
- 1/2 cup (90 grams) chocolate chips
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10* minutes. Yields about fourteen 1 1/2" cookie dough balls.
(*I actually baked around 15 and they were still pretty soft and dough-like. I love my cookies this way but if you want a firmer cookie try baking longer and freezing them promptly.)
To Store: just pop these cookies in the freezer after baking and place in the microwave for a few seconds when you want one (or two, or three...)
|The recipe says it yields 14, but as you can see mine made about 17. I also used an ice cream scoop to form the balls.|