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I found this recipe on facebook. It's almost gluten free. I used standard baking powder, but if you substituted a gluten free baking powder they would be entirely gluten free. To be honest I was not too hopeful of how they would turn out but they were amazing!
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
Cooking Time: 10 minutes
Prep Time: 15 minutes
Take the time to dry them well. I couldn't find any paper towel, so I used a tea towel instead.
There you go, from a full tin of chickpeas, I measured 1 1/4 cups and those on the plate are what was leftover. I think with that few extra, in future I will just use the whole tin and not bother measuring. Your tins might differ from mine, so worth checking the first time you make them.
Do you like my new kitchen scales? Quite sleek aren't they? If you spray your measuring cup with oil before scooping the peanut butter it makes cleanup easier.
I swear that scale read 80g when I picked the camera up. Oh well. Again, spraying with oil before measuring out the honey will help with clean up.
And finally, the chocolate chips. I used plain chocolate, but I am sure milk chocolate would work just as well.
DIRECTIONS:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. I think the fact that I used chunky peanut butter didn't help and next time I will make it with smooth.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes.
Soft, gooey cookies that do not in any way taste like chickpeas! AMAZING! They didn't last long at all so I can't give you any idea of their keeping properties!
You can check out the sites I link up to over in my sidebar. Before you go, why not check out my recipes index page, or my craft projects index page, I am sure you will find something there to interest you.
Chocolate Chip Chickpea Cookies
You will need:1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
Cooking Time: 10 minutes
Prep Time: 15 minutes
Take the time to dry them well. I couldn't find any paper towel, so I used a tea towel instead.
There you go, from a full tin of chickpeas, I measured 1 1/4 cups and those on the plate are what was leftover. I think with that few extra, in future I will just use the whole tin and not bother measuring. Your tins might differ from mine, so worth checking the first time you make them.
Do you like my new kitchen scales? Quite sleek aren't they? If you spray your measuring cup with oil before scooping the peanut butter it makes cleanup easier.
I swear that scale read 80g when I picked the camera up. Oh well. Again, spraying with oil before measuring out the honey will help with clean up.
And finally, the chocolate chips. I used plain chocolate, but I am sure milk chocolate would work just as well.
DIRECTIONS:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined. I think the fact that I used chunky peanut butter didn't help and next time I will make it with smooth.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes.
Soft, gooey cookies that do not in any way taste like chickpeas! AMAZING! They didn't last long at all so I can't give you any idea of their keeping properties!
You can check out the sites I link up to over in my sidebar. Before you go, why not check out my recipes index page, or my craft projects index page, I am sure you will find something there to interest you.
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