I've been experimenting with trying to eat less inflammatory ingredients and these cookies really hit the spot. They are perfectly chewy and packed with protein thanks to the “secret” chickpea ingredient.
They also make a fantastic nutritious snack for fussy children, and being so simple to make you can get them involved too!
so here you go...
- 1 can chickpeas drained
- 2 tbsp peanut butter
- 1 tsp baking powder
- 100 g vegan dark chocolate drops or chopped bar
- 1 tsp liquid balance blend
- 1 optional scoop vanilla, peanut or caramel protein powder
- 1 heaped tbsp maple syrup
- Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
- Pour chickpeas into a strainer, then rinse them for 15 seconds or so. Place chickpeas into a food processor (a good blender also works) and pulse for approximately 10 seconds.
- Add peanut butter, vanilla, and baking soda; pulse together. The mixture or "dough" should form a large ball in the food processor.
- If using a blender you may need to add a little dairy free milk and if it goes too runny you can recover by freezing the mixture and cooking when slightly hard.
- Remove blade from your food processor, then stir in the chocolate chips.
- Use a spoon or ice cream scooper to scoop dough out onto your baking sheet. Bake cookies for 17-20 minutes. The cookies will be slightly underdone, and that's ok! You want them that way so that they're soft and chewy.
- Drizzle with melted dark choc and sprinkle with a little sea salt.
- Enjoy and tag us in any of the recipes you create - would love to see!