Four Ingredient Peanut Butter and Chickpea Cookies

Four Ingredient Peanut Butter and Chickpea Cookies

Peanut butter and chickpea cookies, a crazy combination? Or the perfect harmony of the proteins?  Either way these taste pretty good.  They aren’t quite like your regular cookie though, they are dense in the middle so they are a little fudgy and you do need to keep them in the fridge or freezer.

Crazy easy to make with only four ingredients and gluten free as well they are perfect for increasing your fibre and protein intake and a perfect little treat if you are watching what your eating.  You could also add in some choc chips which may takeaway the light chickpea flavour they have.

INGREDIENTS

1 Can Chickpeas, rinsed and drained

1/2 Cup Crunchy Peanut Butter

1/3 Cup Honey

1 Tsp Baking Powder

LETS PUT IT ALL TOGETHER

1. Place all the ingredients into the bowl of a food processor or thermo cooker and process until smooth.  You may need to scrape down the sides.

2. Place tablespoon sized amounts of the mix onto a lined baking tray.  Place into a preheated 180 degree celcius oven on the bottom shelf and bake for 20 minutes or until lightly golden.  Once cooked remove from the oven and allow to cool on the tray as they will still be a little soft to move.

Store in the fridge in  an air tight container for one week or place into zip lock bags and store in the freezer for up to one month.

Makes 10-12

Four Ingredient Peanut Butter and Chickpea Cookies

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4 Responses to Four Ingredient Peanut Butter and Chickpea Cookies

  1. Kaye October 19, 2015 at 7:18 am #

    is it tea or tablespoon of baking powder ? I’m assuming tea but as its unusual maybe not.
    Thankyou

    I have the crazy choc banana cake in the oven ….I am checking out your other recipes!!!

    • Amanda October 19, 2015 at 8:46 am #

      Hi Kaye, yes it it 1 teaspoon. The crazy choc banana cake is the best. Hope you find some new recipes to try.

  2. Trine January 7, 2017 at 1:36 pm #

    Hello there,
    What would be the approx amount of soaked chickpeas as I don’t use cans but have heaps of soaked ones in the freezer.
    Would love to try them if possible.

    • Amanda January 9, 2017 at 1:36 pm #

      Hi Trine, the equivalent is 400gm.

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