You guys know how much I love my chickpeas, they are so versatile plus they really pack a serious nutritional punch! They are not just perfect in savoury dishes but they are so good in baking and sweets too! I love the fudgy gooey consistency of these cookies, they taste so good even when they are raw! 🙂
Makes about 10-12 cookies depending the size
1 can of drained and rinsed chickpeas
1/2 cup of oat flour
2 tablespoons of peanut or almond butter
1/3 cup of Natvia Natural Sweetener
3 tablespoons of melted coconut oil
1/2 cupos of dark chocolate chips
1/2 teaspoon of baking powder
A dash of vanilla extract
A pinch of sea salt
Start by preheating the oven at 180 degrees Celsius.
Place the chickpeas in a food processor and blitz until you have a relatively smooth and creamy mixture. Add in the oat flour. Natvia Sweetener, coconut oil, peanut butter, baking powder, vanilla extract and sea salt. Blitz again until everything is well incorporated.
Transfer the mixture into a mixing bowl and fold in the chocolate chips. With your hands pick a up a small ball of dough and flatten it into a round cookie shape. Press it down onto a baking tray covered with baking paper.
Bake the cookies in the oven for 18-20 minutes until they start to turn slightly golden the edges.
Let the cookies cool down completely before eating them. They will be a bit soft as soon as you take them out of the oven but they will be become harder once cold.
Enjoy the cookies and store any leftover in an airtight container for few days.