So I finally got around to making these, I have to say I was very sceptic about how the chickpea batter would turn out but I was pleasantly surprised, they were moist, had great texture and tasted just like regular cookies, maybe even better. This idea is genius.
- 1 cup canned chickpeas, well-rinsed and patted dry.
- 2 teaspoons vanilla extract
- 3-6 tablespoons (45-90 grams) natural peanut or almond butter, almond butter is much better for you and my personal choice (should be room temp). Also need to use good quality natural butter, otherwise they will be too oily.
- ¼ cup (80 grams) of maple syrup (Also could use honey, though it may be healthier the maple syrup is nicer)
- 1 teaspoon baking powder
- A pinch of salt if your butter doesn’t have salt in it
- ½ cup (90 grams) chocolate chips, we used vegan choc chips here
Pre-heat the oven to 350 fahrenheit (175 celsius)
- Put everything in a food processor except the chocolate chips. Blend them into a paste, you may need to scrape the chunks of the side one but in most cases not.
- Fold in the chocolate chips as best you can in the food processor, no need to dirty another bowl. one quick spin of the food processor can help you get everything to the bottom and around the blades.
- Line a baking tray 12″ x 18″ (30cm x 45cm) with baking paper. Using a spoon heap globs of the batter onto the tray. I made 12 small-medium size cookies with this mixture.
- Bake for 10 minutes.
- These cookies will not set hard like normal cookies so lift them gently.
One last thing worth mentioning for others that may read this, the juice that comes out of a can of chickpeas (called aquafaba) can be used to make amazingly meringue! So dont just pour it down the sink. See this recipe on making meringue out of chickpea juice.