I have been trying to create a delicious vegan GF refined sugar-free choc chip cookie for a while but they never really turned out that great. Until I came upon this genius secret ingredient: chickpeas! While it sounds odd, they make a great base for cookie dough and the peanut butter perfectly masks any legume taste. Plus, these cookies use minimal ingredients and are made in no time. Perfect for that late night cookie craving!
Makes about 12 cookies.
Ingredients: (preferably organic)
- one can chickpeas, drained and patted dry
- ⅔ cup peanut butter
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ½ tsp baking powder
- a pinch of pink salt
- a handful of dark chocolate chips
Directions:
01. Pre-heat the oven at 180 C.
02. Add all the ingredients except the chocolate chips to a high speed blender and blend.
03. Mix in the chocolate chips.
04. Scoop the dough on to a parchment paper lined baking sheet, creating about 12 cookies.
05. Bake for 20 minutes until golden and enjoy while still warm. The cookies keep up to three day in a closed box, however they will be a bit softer than your average cookie because they don’t contain eggs.
