This is a fun way to eat chickpeas if you’re tired of having them on salads and you’s like a sweet treat that has some protein and fiber.  These cookies are chewy, moist and pleasantly dense if you like that sort of thing.  I try to avoid added sugar but I felt it was necessary so you don’t taste the peas too much. Coconut sugar is a less processed alternative, it contains minerals and has a lower glycemic index.

1 1/2 cups cooked chickpeas (I used ready made from a can or carton)

2 tbsp room temp nut butter.  I used natural peanut butter with only two ingredients: peanuts and salt (no sugar added)

1/4 cup chickpea flour

2 tbsp coconut sugar

12 drops stevia

1tbsp ground flaxseed

2 tsp cinnamon (1 1/2 if you don’t LOVE it like I do.)

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp sea salt

2-3 tbsp water

Method

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Rinse and dry chickpeas well then mash them in a food processor.  I use a manual one from Pampered Chef.
3. Add nut butter, vanilla and stevia to peas and process until well blended.
4. In a separate bowl combine the dry ingredients.
5. Combine both mixtures well.  It will be stiff.  Add water as needed but just enough so there are no dry ingredients showing.
6. With wet hands roll into balls and place on sheet.  It made 20 small cookies for me.
7. Press each ball down to flatten a bit.
8. Bake for 14-15 minutes.