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.
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.