Chickpea cookies...yes, you read correctly. Do not adjust your monitors. Your eyes have not deceived you. These are chickpeas added to other tasty ingredients to create delicious cookies!
Movie Sarah shared this recipe with me and I was pleasantly surprised by how they turned out. The purpose of the chickpeas, or as they are sometimes called: garbanzo beans, is to replace any flour type ingredient. Mixed with peanut butter (or any nut butter of your choosing), vanilla, baking powder and agave (or honey) until a dough like consistency is achieved, you then stir in chocolate chips, form into balls and bake. Simple as that.
Now, these are not like normal cookies in that they do not really dry out or spread much. The oil from the peanut butter mixed with the pulverized chickpeas creates a very soft texture. You can see in the pictures above that the baked and the unbaked dough look very similar. Once they have spent about 10 minutes in the oven the chocolate is all melty and ooey gooey inside. It is like warmed up peanut butter, chocolate chip cookie dough that has no eggs and therefore no risk of salmonella! Score!
If I had followed the recipe exactly I would have used "all natural" peanut butter which would have eliminated the oiliness of the cookies, but I just used the Peter Pan creamy peanut butter I had on hand. In theory, if prepared using the right things you could have yourself a gluten-free, grain-free, dairy-free, vegan dessert. While none of those things are top priority for me, I like that these are an alternative to a normal recipe and definitely up the protein factor of a sweet treat! Find the recipe here and let your taste buds be the judge!
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