How to make chocolate peanut butter chickpea cookies?
Using legumes in salty and sweet pastry dough is something more and more common that allows us to eliminate gluten and add many healthier nutrients than refined flours. And in these chocolate cookies we do not use chickpea flour, but cooked legumes, properly crushed with other ingredients that are also very nutritious to achieve cookies with just the right point of sweetness that will fill us with energy and satiety.
The author of the recipe, Marta Greber, prepares these cookies with her young daughter especially for breakfast, thus giving us another way to consume legumes first thing in the morning and to take advantage of their properties in a bite that, despite everything, should be occasional. Although we use a vegetable sweetener such as agave, maple or date syrup, they are still pastries and, although nutritious, they are very energetic.
Ingredients:
For 24 units
Canned or homemade cooked chickpeas, drained 240 g
Natural peanut butter at room temperature 175 g
Agave or maple or date syrup 60 ml
Lemon or orange juice 5 ml
Vanilla essence (optional) 5 ml
Chemical yeast (1 teaspoon) 4 g
Salt (1 good pinch) 2 g
Quality dark chocolate, chopped with a knife 100 g
How to Make Chocolate Chickpea Peanut Butter Cookies
Difficulty: Easy
Total time 30 m
Elaboration 20 m
Cooking 10 m
Rest 10 m
Preheat the oven to 175ºC with air or 180ºC with heat up and down. Prepare a baking tray with non-stick parchment paper.
Drain the chickpeas and rinse gently, leaving them very dry. Arrange in a robot or food processor with all the other ingredients except chocolate. Blend in batches, stirring when necessary, until you have a homogeneous mass; slight tripping may remain.
Chop the dark chocolate roughly with a knife on a good board and add it to the dough, stirring by hand until integrated. Take walnut-sized portions, roll with your hands and distribute slightly apart on the tray. If it is very sticky, refrigerate for 30 minutes.
Smash them lightly with a moistened fork or your fingers, and bake for about 10-12 minutes, until golden brown. Remove from the oven, wait 10 minutes and transfer to a rack to cool completely.
