Chickpea Choc Chip Cookies
Yes you read that right! Chickpeas are the secret ingredient in these delicious gluten-free cookies. They stay very soft even after cooking so treat them carefully.
1 can chickpeas rinsed and patted dry
1 tsp vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey or maple syrup
1 tsp baking powder (choose gluten-free if you need)
Pinch of salt (if your peanut butter is salt free)
1/2 cup chocolate chips
Combine all ingredients except chocolate chips in a food processor until very smooth, scraping down the sides as you go.
Sir in the chocolate chips or pulse very quickly once or twice (you don't want them to break up).
With wet hands, roll the mixture into 12-14 balls and flatten slightly on a greased oven tray or silicon baking mat. They don't rise much so don't flatten them right down.
Bake at 175C for around 10 minutes or until just starting to brown. They are very soft when hot but will firm up slightly as they cool. Transfer gently to an air tight container.