Post

Chocolate Chick Cookies

Ingredients

 

1¼ cups chickpeas, well-rinsed and patted dry with a paper towel

 

2 tsp vanilla extract

 

¼ cup honey

 

½ cup + 2 Tbsp natural peanut butter (ie. no added oil)

 

1 tsp baking powder* (aluminum-free)

 

a pinch of salt (if peanut butter is unsalted)

 

½ cup carob or chocolate chips

 

* for grain-free baking powder, use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

 

Directions

 

Preheat oven to 350°F / 175°C.

 

Put chickpeas in food processor and process until very smooth.

 

Add honey, vanilla extract and mix well.

 

Then add peanut butter, salt and baking powder.

 

Finally, add carob/chocolate chips and pulse once or twice.

 

With wet hands, form into 1½ inch (3 cm) balls.

 

Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly.

 

Bake for 10 minutes.

 

Yields: 12 cookies

Back to list