When I cook, I usually don't make small portions. The same apparently applies to cooking chickpeas. I needed some for the sweet potato falafels and choc chip cookies, so I decided to cook enough to serve a small family. Which meant I had to come up with more ways to use them. Wait, did someone say "more cookies"?
I think I did. And this is what I made. I just bought some lovely Urtekram organic peanut butter, so these babies pack a really nutty punch. Which doesn't mean that they cannot be eaten by the handful. They can. And should.
My mom's poor hand mixer almost died a slow and painful death when trying to deal with the sticky dough, so my cookies still have some chunks of chickpeas in them. I recommend using a powerful food processor and/or thinning out the batter a little with water etc. These won't be as crunchy as the choc chip cookies I posted about before, but they're still pretty damn yummy!
Chickpeas meet peanut butter and chocolate and fall in love
makes 16 cookies
(original recipe here)
1 can / 3 dl cooked chickpeas
1/2 cup crunchy peanut butter
3 tbsp raw cacao powder
1/3 cup maple syrup
1 tbsp vanilla powder
1 tsp baking powder
1/4 tsp salt
Preheat your oven to 180ºC and line a baking tray with parchment paper.
Wash the chickpeas well and place all ingredients into a food processor. Blend for a minute, until ingredients are well combined and the dough is smooth and creamy.
Using a spoon, scoop the biscuits into balls and place onto the baking tray. Then press the biscuits down with your hands so they're fairly flat. Bake for 20-25 mins. Enjoy!
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