“Did you cook anything interesting today?” said Al
“Choc chickpea cookies” was my reply.
Later that evening I presented them to him for taste testing.
“I like the flavour but I wish they were crunchy. One is enough for me”.
Ok, so they might not be enjoyed by everyone but as my friend Miss P said, “it’s like eating cookie dough, I love them”.
I also loved them. The flavour and the texture!
I found the basis for this recipe on Pinterest by blogger Iron Chef Shellie – thanks for the inspiration!
What’s you’ll need
400g canned chickpeas (rinsed, drained and dried so they aren’t too wet)
180g peanut butter
2 tsp vanilla extract
1 tsp baking powder
dark choc chips (as many as you’d like to add)
1 tablespoon of honey or golden syrup
chopped up peanuts (as many as you’d like to add but not essential)
sea salt to sprinkle
Preheat oven to 180c.
Combine all the ingredients except for the choc chips, extra peanuts if using and the sea salt in a food processor. Blend until sticky.
Transfer to a bowl and add in choc chips and peanuts (if using).
Form the dough into small round balls and press down slightly flatter as I did. Sprinkle with sea salt (I used black sea salt). Place in the fridge for 15 to 20 minutes to firm up, then bake in the oven for 15 minutes.
They will be soft when you take out of the oven and unlike traditional cookies, they won’t set hard. I stored mine in an airtight container in the fridge for a week.