Vegan gluten free chickpea cacao cookies? Yes you read that right! A cookie with chickpeas. Lord have mercy!
Last week on my usual outing the the furkids I ran into a lovely lady called Deb. We met Deb and her furkid Cliff at the doggy park recently, and it turns out that she is a yoga teacher and really into wholefoods and healthy eating. We went for a long walk with the (fur)children and we talked about a bunch of things, including recipes. Deb told me about a cookie she makes with chickpeas, peanut butter and dates and I was intrigued! Chickpeas, really?
After a few days of thinking about this odd cookie I decided to make my own version. More so because I didn’t write down her ingredients or quantities – I had no option but to make up a recipe. I was thinking about flavours that complement each other and (after looking into the pantry and seeing what I had) I settled on a combination that included peanut butter, chocolate and maple syrup. Heaven!
- Serves: 15
- Serving size: 1 cookie
- Calories: 129
- Fat: 12
- Carbohydrates: 11
- Protein: 4
- 1 can chickpeas, drained
- ¼ cup peanut butter (I used smooth)
- ¼ cup maple syrup
- 2 tsp flax meal
- 1 tsp baking powder
- 1 tap organic vanilla essence
- 30g Lindt excellence dark chocolate (that’s all I had, feel free to use more)
- ¼ cup cacao powder
- ¼ cup buckwheat flour
- Preheat oven to 180 degrees Celsius.
- Add all ingredients to a blender and mix until ingredients have combined.
- Roll 15 balls with your hands, place on a cookie tray and flatten with your hands.
- Bake for 10-15 minutes or until brown.
- Cool cookies on a cooling rack.