Chocolate Chip Chickpea Cookies
- 1 ½ cups Organic Garbanzo Beans, soaked, cooked, drained, patted dry in a towel
- ¾ cup smooth peanut butter
- ⅓ cup maple syrup
- ¼ cup oat flour (toast oats on stovetop and then grind into flour)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ cup chocolate chips
- ¼ teaspoon salt
- Preheat the oven to 350°F (180°C). Line a cookie tray with parchment paper. Set aside.
- Place the cooked, drained and dried chickpeas into the food processor with the rest of the ingredients except the chocolate chips.
- Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor and repeat these actions a few times until the dough is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.
- Transfer the dough to a bowl, and stir in the chocolate chips.
- Grab some dough from the bowl (1 cookie is about 2 tablespoons) and roll the cookie dough into a cookie ball between your hands.
- Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie. These cookies will not expand in the oven.
- Flatten each cookie with your hands into a round cookie shape.
- Bake for 12-14 minutes or until the top is golden brown and crusty on top. The cookies stay very soft, and that is normal. It is a fudgy cookie.
- Cool on the rack for 10 minutes, then slide a spatula under each cookie to transfer them on a cooling rack.
- Cool for 1 hour or until they reach room temperature before eating.
Recipe adapted from The Conscious Plant Kitchen.