Peanut Butter Chickpea Cookies 

 

 

 

Ingredients

 

1 x 400g cup of canned chickpeas,

well-rinsed and patted dry with a paper towel

2 tsp vanilla extract/paste

1/2 cup + 2 tablespoons (165g) natural peanut butter

(no oil if poss)

1/4 cup (80g) manuka honey

1 tsp baking powder

A pinch of salt if your peanut butter doesn’t have salt in it

1/2 cup (90 grams) dark chocolate chips

 

 

 

 

 

 

 

 

 

Method

 

1. Preheat your oven to 350°F / 175°C.

 

2. 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.

 

3. 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.

 

4. With wet hands, form into 1 inch balls. Place onto a piece of parchment paper. Press down slightly on the balls to make them more cookie shape, they won’t change shape much in the oven. Bake for about 10 minutes. If you have used a shop bought peanut butter with oil in the cookies will be a bit more doughy and soft and less crunchy which is fine just not so much of a cookie crunch!

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