There’s always going to be a moment in a peanut butter addict’s life when they realise that they are actually addicted to peanut butter. I had mine with these. Because guys, I think that the peanut butter is very subtle in these lovely little cookies, but everyone I have forced into trying them said that they had a wonderfully strong nutty taste. Clearly my taste buds have become desensitised peanut butter.
But I’ll bet the words ‘peanut butter’ weren’t the first your eyes saw. I’ll bet that you noticed the words ‘chickpeas’ and ‘cookies’ side by side. Sounds unusual, but take a look at the picture to the left and I’m sure that you’ll be slightly more convinced. Actually try them and you’ll be sold- especially when they’re fresh out of the oven, although you’ll want to leave them about 5 minutes first as they can be a bit delicate immediately after cooking.
The texture is soft, and almost cake -like, you cannot taste the chickpeas, just the cocoa. And if you aren’t me, the peanut butter too. The real joy of these cookies is the little pockets of dark chocolate, so make sure to add those chocolate chunks in.
If you are gluten intolerant then you can eat these safely, as they don’t contain any flour. Chickpeas are also rich in fibre, and give you a little bit more protein than your average cookie would. Let’s get going…
- 1 can chickpeas (240g)
- 1/3 cup chunky peanut butter
- 2tbsp agave nectar
- 1tsp vanilla essence
- Small pinch of salt
- 45g dark chocolate (I used 85%)
- 1tbsp unsweetened cocoa powder
- 3tbsp Alpro coconut milk (this is what I used, but use any milk you have available)
- Dash of cinnamon
- Preheat the oven to 190*C, and grease a baking tray, then drain and rinse the chickpeas.
- Throw everything but the dark chocolate into the food processor, and blend until smooth.
- Chop the chocolate into chunks, and then add this to processor, and pulse to distribute throughout the mixture.
- Using a tablespoon measurer scoop one heaped tablespoon onto the tray for each cookie, flattening and shaping with your fingertips.
- Place into the oven and bake for 10 minutes.
- Remove from the oven and allow to cool for five minutes before using a butter knife to remove from the tray, and transfer to a cooling rack.
These will keep in an air tight tub for about 3 days, if they last that long.