It took me way too long to make cookies using chickpeas. I had made little chickpea muffin type things before and they were delicious. I made three different small batches yesterday, using different ingredients. They were all very good, but I used apple sauce and wanted to try making some without it. I used a small banana instead. I think the next time I make these (and there will definitely be a next time), I won’t use a banana, just because you can slightly taste it in the recipe. I think I may try pumpkin puree, or maybe I don’t need to add apple sauce, banana or pumpkin…hmm.
In any case, these are super healthy, as far as cookies and food in general! The only not so amazing thing is the 2 tablespoons of cane sugar. I think I will try 3 tablespoons of xylitol next time and no cane sugar.
If you haven’t made any desserts using chickpeas, don’t worry, it doesn’t taste like you’re eating chickpeas. It tastes like a soft delicious chocolate chip cookie.
- 1 can of chickpeas, drained and rinsed
- 1 small banana
- 2 tbs PB2 (dry) or 1 tbs pure peanut butter
- 1 tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 2-3 squares dark chocolate, broken into small pieces (I used 90% cacao)
- 2 tbs coconut sugar / cane sugar
- 1 tbs xylitol
- pinch of cinnamon
- 2 tbs brown rice flour
- Preheat oven to 350F.
- Blend chickpeas and banana in a blender / vitamix until smooth. Transfer into a bowl and add in the rest of the ingredients (except the chocolate). Mix well until everything is combined. Stir in the chocolate.
- Keep dough in freezer for 20 minutes or until the oven has preheated. This is optional, but I find it helps to firm up the dough and makes it easier to shape. Get out a baking sheet and line with parchment paper. Take a heaping tablespoon of dough, form a ball and then flatten it and place it on the sheet. Repeat with the rest of the dough.
- Bake 20-25 minutes. Cookies will firm up slightly as they cool, but they will stay soft. I keep them stored in the fridge.