It’s an odd couple, indeed – chickpeas and chocolate chips.
But when you have a gluten-allergy and you miss traditional chocolate chip cookies, I guess you’re willing to try anything!
These were really quite a pleasant treat. And yes, they use actual chickpeas.
And because of that, I’m not only happy that they are gluten-free, but I’m convinced they are healthy for me (despite the full cup of chocolate chips – it’s an antioxidant, right?!).
I can’t taste the chickpeas in here at all and because there’s no rice or other gluten-free alternative flour, you don’t have to worry about any gritty aftertaste or the cookies getting hard after sitting for a while. And – they are really quick to make.
Definitely worth a try!
Chickpea Chocolate Chip Cookies
1 can of chickpeas, rinsed and patted dry
2 teaspoons of vanilla extract
1/2 cup of peanut butter
1/4 cup of honey or agave nectar
1 teaspoon of baking powder
pinch of salt
1 cup of chocolate chips
Preheat over to 350.
In a food processor, combine all the ingredients except the chocolate chips.
Pulse until everything is fully mixed and smooth.
Remove the centre blade and add in chocolate chips. Mix by hand. The mixture will be very sticky.
Drop by the tablespoon onto a parchment lined cookie sheet.
Bake for 12 minutes. The cookies puff up a little in the oven but they don’t spread. They also shouldn’t darken too much.
Wait until they have fully cooled and enjoy! I found that they tasted better even the next day… and cold from the fridge.
What “strange” ingredient have you used in your baking recently??
PS – I’m entering this cook in a Food Bloggers of Canada contest. You can read more about that here.