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These are special cookies. They do not contain flour but contain chocolate. It’s vegan, delicious, sweet and pretty healthy. It’s
These are special cookies. They do not contain flour but contain chocolate. It’s vegan, delicious, sweet and pretty healthy. It’s an original recipe created by my friend Erin from Texanerin. She’s super talented and knows how to bake healthy goodies. We made them together with Erin once and then I had to repeat the whole process at home, as Mr T. loves them.
Cookies contain chickpea, so they’re much softer, delicate and a bit moisty. Believe me, you want to try them. Erin says that they taste the best when still hot. I like it cold as well.
You will need:
- 1 can chickpeas, drained
- 1 tsp lemon extract
- ¾ cup peanut butter
- ¼ cup agave syrup
- 1 tsp baking powder
- pinch of sea salt
- ½ cup dark chocolate, cut in small pieces
Preheat your oven to 175°C. Place chickpea, lemon extract, peanut butter, agave syrup, baking powder and salt in blender and blend until it’s smooth. Add chocolate and mix it with spoon few times. Form small round cookies, place them on a baking sheet, flat a little bit and bake for about 10 minutes.
Enjoy, Marta
37 Comments
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Janice, with addition of water it could work. But I am afraid it will have a different texture and a bit different taste as well 🙂 Let me know when you try it 🙂
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ah, supercool – I checked the original recipe, it has measurements in gram. Thank you! 😉
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Great you found it. The bloog you looked at is a blog of my friend and she created this recipe 🙂
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I would love to make these, but unfortunately Im not able to convert the amount of chocolate and peanut butter to gram, that I can weigh out. “3/4 cup of peanut butter” is a very vague measure, and I want my cookies to turn out as perfect as yours 🙁
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I re-made your cookies!! They turned out delicious 🙂 Loved it! if you are interested: http://swissmissinthekitche…Thank you for this great recipe :)xox Amy
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Totally saving this to make for a gluten free friend soon!
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Hi Marta, that’s interesting using chickpea in this cookies. The combination look good, very chocolatey too.Regards.
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Looking gorgeous and delicious but I would definitely swap out the agave syrup because it is so high in fructose. I have used beans as the starch base in sweet treats before and they work really well. Very inventive.
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I don’t think it’s kale you used ( kale = jarmuz), but savoy cabbage maybe? edit: commented on the wrong post:)
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You may be right. In Polish it’s italian cabbage, but google translator told me it’s kale. Anyway both will work fine in this recipe 🙂
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I agree with you — chickpeas are so delicious in cookies and definitely makes it so moist. These look so divine 🙂
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Whaaat! What a nice surprise. Thanks for posting these! And love the pictures, as always. Stunning!So happy that you and Mr. T liked them enough to make again. 🙂
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What a very clever recipe! Love the way you substituted the flour with chickpeas. What great cookies!
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Ooh, chickpeas! What a great idea. These look so rich and delicious!
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thanks for this Marta, I have sent the link to my sister 🙂
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So many unusual ingredients and the cookies look very indulging!
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Marta, these sound absolutely delicious! I’ve never been sure about chickpeas in cookies but your photos and recommendation have sold them to me. I’m definitely going to try them (and I’ll check out Erin’s blog as well, thanks!) xx
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Seriously!!! Wow!!!! This is brilliant!!! Can replace peanut butter with Nutella ?
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I am nor sure if it will hold well on Nutella, but you should try, experimenting is important in cooking 🙂 And now you made me curious 😀
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What a terrific idea! Healthy cookies! Well, pretty much. 😉 These really look great – gotta try them. Thanks.
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These look so fun…I am going to have to try them!
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Ooh, that last pic showing the chocolate oozing out of the cookie is driving me nuts. These look fantastic, and with chickpeas too? What a cool idea!
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Do you think I can use lemon juice instead of extract? I am intrigued by these little ceci cookies!
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You can try, I think it will be ok. My friend used vanilla extract and it was delicious as well.
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Such unique cookies with chickpeas! I’m so curious about the flavor – a must try!
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These sound fantastic. All of a sudden chickpeas and chocolate isn’t so crazy!
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I have never baked with chickpeas, what an inspired idea!
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do you think orange extract would work?
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sure it will 🙂
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Hmmmm i want it!
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Totally original and extremely tempting! I’ll have to try that soon.Cheers,Rosa
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How much is one can of chickpeas dear Marta? I HAVE to re-make these cookies they looks fantastic!!
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Amy I took 400g can so it’s 240g of chickpeas.
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Is that drained weight? My rule of thumb is that a 15-ounce can contains about 1 1/2 cups of drained chickpeas.
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LuAnn, 240g is am ammount of drained chickpeas 🙂
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Perfect!! Thany you 🙂
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can i use chickpea flour instead? and what would the conversion be? this looks delicious!