Yes, you read that right. Whilst you might not think that Chickpeas and sweets should be combined, we can guarantee that this recipe will prove you wrong.
Chickpeas boost digestion, stabilize blood sugar levels and are loaded with fibre and protein, meaning that they’re a perfect gluten free replacement for all the unhealthy stuff you’d usually find in cookies. But don’t worry – just because this recipe is good for you it doesn’t mean it’s not indulgent!
You should expect a slightly softer consistency than the average cookie, but all the same deliciousness.
1 1/4 cups of chickpeas, rinsed and patted down with a towel
2 teaspoons of vanilla extract
3 tablespoons of peanut butter (recommend Meridien, but alternatives will work)
90g of honey or agave syrup
1 teaspoon of baking powder
a pinch of Himalayan pink salt
1/3 cup of chocolate chips
This recipe is super easy. Simply preheat your oven to 180 degrees, throw all of your ingredients (minus the chocolate chips) into a food processor and blend until they reach a smooth consistency. The only essential thing here is to make sure all your chickpeas are blended properly so that you don’t have chunks in your mixture.
Then, put your mixture in a bowl, add the chocolate chips and stir. This might be a bit tricky as the chickpea mixture will be thick and stiff.
Wet your hands and screw the mixture into 1 1/2″ balls. Put them in a lined baking tray and press them down slightly, so that they are more of a cookie shape.
Bake for 10 minutes and voila! Your cookies are good to go. Just let them cool for another ten minutes and enjoy.