I’m obsessed with peanut butter. As far as I’m concerned, every meal could have peanut butter in it and I’d be happy! So when I decide to make cookies I usually have peanut butter in there somewhere.
I made these especially for my book club tonight and everyone has different dietary requirements so I wanted these to be vegan, gluten & wheat free, dairy free and sugar free. So guess what I used instead of flour? You’ll never guess… OK I’ll tell you… Chickpeas! Those versatile, brilliant little bean-like things. I also gave them an energy boost with some Maca powder so you’ve got the protein from the chickpeas and the peanut butter and extra energy from the maca. They taste like heaven…
1 normal sized can of chickpeas
Half cup organic natural peanut butter (either make your own by blending peanuts in a Vitamix or buy it. I like Meridian)
1 tbsp maca powder
1/4 cup agave nectar
2 tbsp organic natural maple syrup
1 heaped tsp baking powder
Vegan chocolate chips – optional
Preheat your oven to 180.
First drain and rinse the chickpeas, then pat them dry with a paper towel.
In a food processor, combine all ingredients (except the chocolate chips). Really make sure all the ingredients are combined and blended fully.
Put in the chocolate chips and pulse for a few seconds just so they get round the whole mixture.
Line a baking tray with baking paper then grab a chunk from the mixture and spoon them down but leave them quite thick as they’re meant to be chunky. You may need to wet your hands so the mixture doesn’t get stuck.
Once they’re all on the baking tray, put them in the oven and bake for 10-12 minutes. You want them to be moist and soft, not hard at all. No, I’m not kidding you, it really is that simple!
Serve warm or leave on a wire rack to cool then store in an airtight container.
Happy cookie eating!