It was a rainy old day here today so the kids and I decided to make some cookies for fun that are delicious even though the main ingredient is chick peas! The recipe makes around 18 cookies but they didn't even last the day in our house!
We ate way too much chocolate over the Easter break and still have so much left over so the best part is that we got to use up some of our stash in the cookies (I chopped up some solid chocolate eggs and used them instead of choc chips).
These cookies are delicious and definitely worth a try.
1 x 400g can of chickpeas drained and well rinsed
1/2 cup natural peanut butter (I use Mayver's brand peanut butter as it's all natural with just a little bit of salt added)
1/4 cup honey
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup of chocolate chips
Preheat the oven to 180 degrees C
Combine all ingredients (except for choc chips) in the food processor and process until you get a smooth mixture. Scrape down sides regularly.
Add the chocolate chips and mix with a spatular or spoon.
Place some baking paper on your tray. Wet your hands slightly and roll teaspoon full of mixture in your hands to form a small ball and then place on the baking paper.
Bake in the oven for around 10 minutes.
These cookies don't rise or really go crunchy like most cookies. They are deliciously gooey.
* Recipe originally found at www.texanerin.com
Thank you for visiting - I'm Alison and this is where you can find out what projects I'm working on as well as cake and styling trends, recipes and other little tid bits that I think you might like.