VEGAN CHICKPEA PEANUT BUTTER COOKIES
By Carine
theconsciousplantkitchen.com
VEGAN
GLUTEN-FREE
INGREDIENTS
INSTRUCTIONS
4.81 - 189 votes
INGREDIENTS
▢ 1 1/2 cup Canned Chickpeas ▢ 3/4 cup Smooth Peanut Butter ▢ 1/3 cup Maple Syrup ▢ 1/4 cup Oat Flour ▢ 2 teaspoons Vanilla Extract ▢ 1 teaspoon Baking Powder ▢ 1/2 cup Dark Chocolate Chips ▢ 1/4 teaspoon Salt
Drain Chickpeas
Open the can of chickpea. Mine is 400g/15oz. Wash and drain chickpeas under tap water in a sieve.
1
Dry Chickpeas
Transfer the chickpeas onto a towel and roughly dry them by rubbing the towel onto the chickpeas.
2
Place in Food Processor
Place the chickpeas into the food processor with the rest of the ingredients except the chocolate chips!
3
Blend Ingredients
Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor and repeat these actions a few times until the batter is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.
4
Add Chocolate Chips
Remove the blade, and stir in the dark chocolate chips with a spatula.
5
Roll Cookie Balls
Grab some batter from the bowl and roll the cookie dough into a cookie ball between your hands.
6
Place on Tray
Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie. These cookies will not expand in the oven.
7
Flatten Cookies
Slightly wet your hands again and flatten each cookie with your hands into a round cookie shape.
8
Bake
Bake in an oven preheated to 350°F (180°C) for 12-14 minutes or until the top is golden brown and crusty. The cookies stay very soft, and that is normal. It is a fudgy cookie.
9
Prep Time: 10 minutes Cooking Time: 12 minutes Makes: 12 Cookies Calories: 190 kcal per Cookie
VEGAN CHICKPEA PEANUT BUTTER COOKIES