Chocolate
Chip Chickpea Cookies
1 can
(540mls) of chick peas, drained well and rinsed very well. Allow to air dry for
10 minutes or so or hand dry with paper towel.
¼ cup honey
(I used regular but you can use raw)
½ cup peanut
butter (I used regular pb so I only used 1/4 cup honey. If using natural pb,
use ½ cup honey)
2 tea.
vanilla (I use clear but it doesn’t matter what kind you use)
1-2
Tablespoon ground flax (I use a coffee grinder but a blender might do the job
as well)
½ tea.
baking powder
1/3 cup chocolate
chips (or carob chips or cut up raw chocolate)
I threw in a
bit of oats as well as a like oats in everything :-)
Put all
ingredients in food processor EXCEPT the chocolate chips. Process until blended
very well. I just stopped a couple of times and scraped the sides down. Once it
has that “unbaked cookie dough” look, add chocolate and process just a bit if
using the chips or more if you are using the processor to chop up the chocolate
chunks.
I use a
cookie scoop (see pic) to form balls and place on greased cookie sheet. Flatten
down a bit with a spatula or as I did, with your fingers. Don’t’ worry about
spacing, just as long as they’re not touching each other. Allow to cool on
cookies sheet as they will be very soft at first but will firm up as they cool.
Then transfer to a cooling rack, get your Almond Silk or soy milk ready and
enjoy!!!.......great with a cup of tea too :-)
Bake at
350F. for 15-20 minutes.
Here are the cookies on the cooling rack.The underside will be a bit on the brown side but not overdone. I also used a convection oven so had mine in for only 15 minutes.
The pic at the very bottom is my cookie dough scoop and on the tray with the cookies are some black bean brownies I made :-)
