Chickpea peanut butter cookies
These clever cookies are made using chickpeas and a combination of chocolate and nuts to make them taste incredibly indulgent.
Smooth Peanut Butter
1 teaspoon(s), level
65 g, Medjool dates, pitted and finely chopped
Egg, whole, raw
1 medium, raw
20 g, finely chopped
25 g, chopped
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking tray with baking paper.
- Put the chickpeas, peanut butter, vanilla extract, dates and egg into a food processor with a pinch of salt, and blitz until a thick batter forms. Add half the walnuts and chocolate and pulse 2-3 times until just combined.
- Drop small tablespoonfuls of the batter onto the baking tray, leaving enough space in between for the cookies to expand when baking. Flatten slightly with the back of the spoon, then top with the remaining walnuts and chocolate, lightly pressing them into the cookie batter.
- Bake for 15-20 minutes or until golden, then let cool on a wire rack before serving.
The cookies will keep in an airtight container for up to five days.