Don’t be fouled by the title, these little cookies are an absolute delight. I remember whilst writing my dissertation I had such a cookie craving, chocolate chip cookie craving to be exact. However, instead of stuffing myself with store bought cookies I thought I would make them with a twist. This may have been a way to procrastinate but I don’t regret it at all, they were scrumptious.
Makes 12-14 cookies
1 can (400g) of chickpeas
3 tbsp creamy peanut butter
2 tbsp honey/maple syrup
1 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
90g (+optional) chocolate chips (I chose dark)
The cookie procedure:
Preheat your oven to 180 C. Line a baking tray with a baking sheet
Drain and wash your chickpeas. Add all the ingredients apart from the chocolate chips to a blender. Blend for a few minutes to create a cookie dough like texture. Place the cookie dough in a bowl and add the chocolate chips, stir well.
Using a tablespoon scoop the dough into average size balls and place onto the baking sheet leaving equal space between the cookies for them to spread slightly.
Bake for 20-25 minutes.
You will be amazed how crumbly these cookies are, they are even better than your average cookie.