Dark chocolate and chickpea cookies
Canned chickpeas, rinsed and drained
Smooth or crunchy peanut butter
3 individual, pitted, finely chopped
20 g, finely chopped
25 g, buy 70% cocoa variety, finely chopped
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Using electric beaters, beat chickpeas, peanut butter, vanilla, dates, egg, oil and a pinch of salt until a thick batter forms. Stir in half the walnuts and chocolate.
- Drop tablespoons of batter, 3cm apart, onto prepared tray. Top with remaining walnuts and chocolate, pressing down lightly into batter. Bake for 15-20 minutes or until golden. Cool completely on tray.