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