social spark Aisling Beatha: Chickpea Cookies


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Thursday, June 13, 2013

Chickpea Cookies

I found this recipe on facebook.  It's almost gluten free.  I used standard baking powder, but if you substituted a gluten free baking powder they would be entirely gluten free.  To be honest I was not too hopeful of how they would turn out but they were amazing!

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Chocolate Chip Chickpea Cookies

You will need:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

Cooking Time: 10 minutes
Prep Time: 15 minutes

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Take the time to dry them well.  I couldn't find any paper towel, so I used a tea towel instead.

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There you go, from a full tin of chickpeas, I measured 1 1/4 cups and those on the plate are what was leftover.  I think with that few extra, in future I will just use the whole tin and not bother measuring.  Your tins might differ from mine, so worth checking the first time you make them.

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Do you like my new kitchen scales?  Quite sleek aren't they?  If you spray your measuring cup with oil before scooping the peanut butter it makes cleanup easier.

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I swear that scale read 80g when I picked the camera up.  Oh well.  Again, spraying with oil before measuring out the honey will help with clean up.

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And finally, the chocolate chips.  I used plain chocolate, but I am sure milk chocolate would work just as well.

Preheat your oven to 350°F / 175°C.

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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.  I think the fact that I used chunky peanut butter didn't help and next time I will make it with smooth.

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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.

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With wet hands, form into 1 1/2″ balls. Place onto 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.

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Bake for about 10 minutes.

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Soft, gooey cookies that do not in any way taste like chickpeas!  AMAZING!  They didn't last long at all so I can't give you any idea of their keeping properties!

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  1. This is very interesting! I wouldn't have thought to try this but you make them look yummy so I might have to give it a shot!

    We would love for you to link this up with us at Living Well Spending Less! You can link up any of your thrifty projects each Thursday - we would love to have you join us!

  2. These sound really good, and I love the hidden ingredient.

    1. Honestly I wasn't expecting much from this recipe, but they are incredibly good as well as being grain free.

  3. Anonymous1:39 am

    I've made these twice now and they are really good! Not overly sweet, good nutty flavor that doesn't taste like chickpeas, I added 1 cup of chocolate chips, yum!


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