I’ve gone and done it again.
Another batch of cookies that don’t involve butter. or sugar (a little honey … but none of that processed stuff). or flour.
No quinoa in these either.
Instead I used chickpeas. And the honest to goodness truth is … once baked … these taste like raw cookie dough!
(But the secret is … you gotta bake them! Raw … they taste like … chickpeas and peanut butter)
I KNOW! Insane eh? Just that description alone should explain why I just had to make these (in case you’ve forgotten … I have a real issue when it comes to raw cookie dough).
This is how I discovered this little gems …
Emily: Wanna girl guide cookie?
Me: No thanks, I’m good.
Emily: Want to try a cookie dough cookie? I made them with chickpeas.
Me: Um… yeah. That sounds super cool.
Emily: These are the cookies I make when I don’t want to dig into a pack of regular cookies … but I want something sweet.
Result … I proceeded to eat 3 or 4 of these little goodies … because … well I find them quite addictive. I also left Emily’s resolved to make these myself … and add my own little *twist* to the recipe.
Done and Done.
Not only did I make the original version which included peanut butter, honey, chickpeas and mini chocolate chips … but I also made some and swapped out the peanut butter for dark chocolate hazelnut spread.
Which one is better?
Oh … they’re both pretty darn delicious. I can’t decide. So rather than pick a favourite … I just make sure that I grab one of each flavour.
I made a half batch of each – since you use an entire large can of chickpeas for this recipe; it was easy to just half the can and make both the peanut butter ones and the dark chocolate hazelnut spread ones.
Just like those quinoa cookies … these ones are just too good to pass up. I totally recommend them … and the best part … all you need are the ingredients and a food processor. And 12 minutes in the oven. Super simple. Super delicious. You should make these … right now.
peanut butter chickpea chocolate chip cookies / dark chocolate hazelnut spread chickpea chocolate chip cookies
ingredients:
1 1/4 c. canned chickpeas, drained, rinsed and patted dry
2 tsp vanilla
1/2 c. + 2 tbsp natural peanut butter or dark chocolate hazelnut spread
1/4 c. honey
1 tsp baking powder
pinch of salt
1/2 c. mini chocolate chips
*for the dark chocolate hazelnut spread version … I’d add flaked coconut as well
Heat your oven to 350 F. Line a large baking sheet with parchment paper. Set aside.
Combine all the ingredients, except the chocolate chips (and if using, flaked coconut) and process until smooth in your food processor.
This shouldn’t take more than a minute. You’ll notice that the cookie dough really comes together – pulling away from the sides of the bowl.
Once smooth, toss in the mini chocolate chips (and flaked coconut) and combine. You can either mix them in using a spoon, or do like me, and use the “pulse” button, and mix in the chocolate chips that way.
That’s it.
Time to scoop them out. I used my small ice cream scoop and scooped out the cookie dough, forming small balls. This batter is pretty sticky … so you might need to wet your hands a little. Place the formed cookie dough on your prepared cookie sheet … slightly apart.
*if making the dark chocolate hazelnut spread version … my cookie dough was really quite wet … so I did add some natural peanut butter to thicken it up a bit. I gotta say … the result was still a “looser” cookie dough (which spread slightly in baking), but totally ridiculously delicious.
When you remove the cookies from the oven, cool on the cookie sheet (not on a wire rack). They need the extra heat (especially the dark chocolate hazelnut ones) to keep baking a little.
Eat warm. These cookies deserve to be eaten fresh out of the oven … or after being heated up slightly. But be careful … because like me … I bet you can’t eat just one!
the twisted chef 