Mar 31, 2018
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Need a healthier snack but still craving a cookie? These cookies use chickpeas and oat flour as the dough, packing it with minerals, vitamins and protein. Don’t worry, they taste just like a regular cookie plus it's vegan friendly, gluten-free and easy to make. Throw all the ingredients in a food processor or blender and blend away, the stronger the appliance used will give you a smoother batter (this recipe has been Nutribullet tested and approved.) Ingredients ● 1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed ● 3/4 cup gluten-free oat flour ● 3/4 cup coconut sugar ● 1 tablespoon melted coconut oil ● 1 tablespoon vanilla extract ● 3 tablespoons peanut butter (or any nut butter of your choice) ● 1/2 teaspoon salt ● 1/2 teaspoon baking soda ● 1 teaspoon raw apple cider vinegar ● Optional: crushed peanuts or any nuts for topping Instructions 1. Preheat the oven to 350 and line a baking sheet with parchment paper or a silicon baking mat. Process or blend the chickpeas, coconut oil, vanilla, and peanut butter until smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed. 2. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers or the back of a spoon to gently flatten each mound (they won’t spread on their own.) Sprinkle optional crushed peanuts to the top or try mixing them in the dough to add a crunch and extra peanut protein. Bake until the tops begin to crack, and the edges are dry to the touch, about 20-25 minutes. The texture will turn from soft to crunchy the longer you bake them. Cool completely before serving. Enjoy! Modifications: Want to go oil free? Omit the tablespoon of oil and replace with another table spoon of peanut butter. Note: Start with 1/2 cup of oat flour and combine, if needed add the remaining 1/4 cup. Don’t have coconut sugar? Replace with 1/2 cup sugar of your choice. Add remaining 1/4 cup if needed. Customize your cookie and add your choice of nut butter and nut toppings (ex; hazelnut butter, sunflower butter, almond butter, cashew butter, etc.) Behind the Cookie: This cookie is the first from a series of chickpea cookies, I do not take credit for the original recipe but took inspiration from Detoxinista’s post on the original chocolate chip chickpea cookie, click here for recipe. I have tested many cookie flavors using the same chickpea batter and will be posting new flavors here every week, stay tuned if you enjoyed this recipe so far! What flavors would you like to see next?