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It’s time for a guest post!
Today’s recipe for flourless chickpea-based cookies was created by my food blogger friend Brittnay, whose blog The Nut Butter Hub is inspiring and creative.
Read her post below and stay tuned for my latest Peanut Butter Cookie recipe which will be posted on her blog in the near future 😉
It may sound kooky and a little bit wrong, but chickpea cookies are delicious! We were a little bit skeptical about using chickpeas at first as well. However, it widely know how bloody delicious other chickpea dishes are, hummus, falafels, curries, chips and salads. This versatile little pea can do it all.
One minute we had a pile of beans, the next minute, gooey, decadent, I want to eat it all cookie dough. It defied logic. Like most cookie dough – a large majority of the mixture didn’t make it anywhere near the oven. It’s delicious and the chocolate wasn’t even added yet! The cookies that did manage to get cooked were then mostly devoured still warm.
A hot tip is to double the recipe. If anything, those many spoonfuls of cookie dough are the most nutritious and delicious thing you will have eaten all week!
We got the tick of approval by a number of people, including the little brother (sugar addict) and my partner (health food warrior) . They store well for a couple of days in an airtight container, and can also be reheated in a microwave for more melt-in-your-mouth chocolatey goodness.
We have been fixated on chickpeas since we ever tried honey roasted chickpeas then smoky BBQ. Quick & delicious, your snack game will have transformed.
Chai Chocolate Chip Chickpea Cookies
INGREDIENTS
· 1 x 400g can of chickpeas drained well & rinsed (240g cooked chickpeas)
· 1 large very ripe banana (almost black)
· 3 tsp vanilla essence
· 1 tbsp of chai powder
· pinch sea salt
· ¾ cup oats
· 1 cup chocolate chips
METHODS
1. Preheat oven to 180 degrees C (about 350 degrees F).
2. Blend the chickpeas, banana, vanilla essence and sea salt in a food processor or blender until you have a smooth paste.
3. Stir in your oats and chocolate chips and mix.
4. If might find the mixture seems a little wet, give it 5 minutes for the oats to absorb moisture, otherwise add more oats.
5. Roll the mixture up into small balls, spread out evenly on the baking tray
6. Bake in oven for 15-20 minutes until golden.
Just like regular cookies, you can add whatever you fancy. Love coconut, add it in! How about lemon and poppy seed cookies? Ditch the chocolate and add some zest and lemon juice and poppy seeds! Our other favourites include ginger and lime and peanut butter and chocolate. For the ginger and lime just add in some lime zest and grated ginger and you’re go to go! If you’re going to go for the peanut butter and chocolate, add in 2-3 large spoonfuls and don’t stress everything but that is healthy!
About the Guest Blogger:
I’m Brittnay from The Nut Butter Hub; I am your typical Aussie living in London, with a constant hankering for hummus and red wine. My passions include searching for my perfect campervan, picnics with a view , making hummus and homemade cereal! If you love a healthy and delish snack check out my favourite, homemade honey and cinnamon corn puffs!