Let me start off by saying if I had titled these "Chickpea Cookies", you probably would've skipped this entry and kept on going. I would have too. Chickpeas? In cookies? Heck, I had to google "chickpeas" and see exactly what they were. Then I was even more turned off to discover they're just another name for garbanzo beans. I have no love for garbanzo beans. Just bad memories of my parents trying to make me eat them when I was a kid and me spitting them out into my napkin, excusing myself from the table on the pretext of having to go to the bathroom and flushing that napkinful of garbanzo beans down the toilet. Ick.
So why on earth am I using chickpeas (less traumatizing for me to think of them as chickpeas instead of the garbanzo beans of my childhood) in something as sacrosanct as cookies?? If you've seen the picture of these from Texan Erin's blog, you'll understand why I felt compelled. Some people might want to try them because they're gluten-free, dairy free, and contain no white sugar. I made them because her picture of them looked so good. And a friend as good as dared me to make them. So I did.
|Baked for 10 minutes|
|Baked for 15 minutes|
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter (don't use regular peanut butter) or almond butter, room temperature
¼ cup (80 grams) honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup (90 grams) chocolate chips
- Preheat your oven to 350°F / 175°C. 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.
- 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.
- With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes (or up to 15 minutes). The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.