Chocolate Chip Peanut Butter Chickpea Cookies
Nothing beats a good cookie. End of. It's got to be ever-so slightly crunchy on the outside, gooey in the middle, not too thick, not too thin, and preferably it needs to include chocolate. It should be chewy, not too crumbly, and not too soft.
But I think I've cracked it. These cookies are all of the above, and they're perfect for those Cookie Monster days; even if you feel so "me want cookie" that you end up eating the whole batch, they're pretty darn healthy so there's no need to worry. They're a great source of protein due to the chickpeas, and the oats and peanut butter are great for boosting your energy levels. What's more, the cacao nibs not only give that lovely chocolate chip texture but are also a great source of antioxidants. How's that for a super cookie?
- 1 can chickpeas, drained
- 1/2 cup peanut butter
- 1/2 cup oats
- 1/4 cup maple syrup
- 4 tbsp cacao nibs
For the chocolate coating
- 1/2 cup cacao butter
- 3 tbsp cacao powder
- 3 tbsp maple syrup
Place the chickpeas, peanut butter, oats and maple syrup in a food processor, and blend until smooth. For an even smoother mixture, you can shell the chickpeas beforehand, just rub each one in between your fingers and their little jackets will pop off. It's a bit of a labour of love though, so if you're pushed for time or you simply can't be bothered then don't worry, the cookies will taste just as good! Pop the mixture in a bowl and stir in the cacao nibs.
Shape the cookie mixture into discs and place them on a line baking tray. Bake at 180 degrees for around 15-20 minutes, until they start to look lovely and golden on top. They will still be quite soft but don't worry as they will harden as they cool down. Place them in the freezer for around half an hour to cool while you make the raw chocolate.
In a saucepan, melt the cacao butter on a low heat, then stir in the cacao powder and the maple syrup. One by one, dip the cookies in the melted chocolate on one side. Once you've dipped them all, start again from the beginning (the more layers the better as the chocolate will be thicker).
Store them in the fridge ready for your next Cookie Monster moment!
mouth-watering to share?