It sounds crazy to make biscuits with chickpeas, but WOW does this work well. Watch friends and your children’s faces when they tell you how yummy they are and then advise them that they are made of chickpeas!!!
Chocolate Chickpea Cookies
Ingredients
- 400 g can of chickpeas drained and rinsed
- ½ cup nut butter (almond, cashew, or peanut butter)
- 1 tsp vanilla essence
- ½ cup brown sugar
- 1 tsp baking powder
- 2 Tbsp ground almonds
- 1 Tbsp butter or coconut oil melted
- 70 g (about ½ cup) good-quality dark eating chocolate finely chopped
Instructions
- Preheat oven to 170°C (340°F). Line a baking tray with baking paper. Pat chickpeas dry with paper towels. Place in a food processor with nut butter, vanilla, brown sugar, baking powder, ground almonds, and butter or coconut oil. Blitz until all ingredients are well combined and have formed a cookie-dough consistency.
- Add dark chocolate and pulse briefly to distribute the chocolate throughout the cookie dough.
- Roll heaped tablespoonfuls of cookie dough into balls – wet hands help deal with the sticky dough – and place on prepared baking tray about 3cm apart (they won't spread much). Flatten slightly with the back of a wet fork.
- Bake for 20-25 minutes until lightly golden. Remove from oven and leave to cool slightly. Use a fish slice to transfer them carefully to a wire rack to cool completely – they will be quiet delicate.
- These cookies are lovely eaten warm, but also keep in an airtight container in the pantry for up to a week, or frozen for several weeks. Warm a frozen cookie (or two!) for about 10 seconds in the microwave – the chocolate will melt and go gooey.
Notes
These cookies are best eaten after microwaving for about 10 seconds – the chocolate will melt slightly and they’ll be at the perfect temperature. Yummy with a small glass of milk!
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
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