Chickpeas are just for salads & soups aren't they? No - they also make a fantastic base for these yummy cookies which makes them low in gluten for all those who have a gluten sensitivity. These cookies are moist and doughy and are best enjoyed warm so you can enjoy the melted chocolate oozing out of the cookie.
Preparation Time: 10 minutes
Cooking Time: 10minutes at 175deg C
Makes: approx 15 cookies
Ingredients 1 x 400g can of chickpeas
2 tsp of vanilla essence
1/2 cup 2 tbsp of natural peanut butter
1/4 cup of honey
1 tsp of baking powder
1/2 cup of chocolate chips
Rinse the chickpeas under water and pat dry with a paper towel.
Put all ingredients in a food processor and process until very smooth. Remember to scrape down the sides of the bowl to get any chunks of chickpeas. The mixture should be thick and sticky.
Stir in the chocolate chips.
Wet hands and form into balls and place on baking paper. You can leave them in balls or press down slightly with a fork if you prefer them a little flatter.
Bake for 10mins at 175deg C.
Cookies Ready To Eat
- The recipe recommends natural peanut butter as it is less oily than regular peanut butter. You can use regular peanut butter but the cookies may end up a little more moist.
- Make sure you dry the chickpeas after rinsing them otherwise the cookie dough will be too wet.
- For 100% gluten free cookies, substitute the baking powder for a gluten free alternative.