It’s World Chocolate Chip Cookie Day, so of course, I had to attempt a healthy version of everybody’s favourite cookie. The secret ingredient to these is…chickpeas! Who would have thought? The chickpeas create a chewy and fudgy texture and a nutty flavour. Believe me, you would not be able to tell the difference between these and a regular cookie. If you’re a chewy-cookie person, then these are for you! 🍪
INGREDIENTS
400 g chickpeas
1/4 cups peanut butter or almond butter
2 teaspoon vanilla extract
1/4 cups rice malt syrup or honey
2 tablespoon coconut oil
1 teaspoon baking powder
2/3 cup dark chocolate chips
METHOD
1. Preheat oven to 180C. Line a tray with baking paper.
2. Combine the chickpeas, peanut butter, vanilla extract, rice malt syrup, coconut oil and baking powder in a food processor. Mix until all ingredients are a doughy consistency.
3. Place the dough into a large mixing bowl and fold through the chocolate chips.
4. Scoop out spoonfuls of cookie dough and roll them into balls. Make sure your hands are wet as the dough is very sticky.
5. Place the balls onto the baking sheet and flatten them using the back of a wet spoon.
6. Bake for 12-15 minutes or until golden brown and cooked through. Let the cookies sit for 5-10 mins then place on a cooling rack until room temperature. Store in an air tight container.
Jaz Culinary 