GLUTEN FREE DOUBLE CHOCOLATE CHIP COOKIES | MADE WITH CHICKPEAS
February 4, 2016
Disclaimer: These cookies are not burnt. They’re chocolate. Double chocolate, in fact. So even though on first glance they look a little on the dark side – or the wild side if you’re a cup half full kinda gal – it is merely because they are utterly saturated with dark chocolate and not because I was practising for my make-believe X Factor audition so enthusiastically that I didn’t hear the oven timer go off. Because that does happen every now and again.
These double chocolate chip cookies are made from chickpeas, natural peanut butter and honey. I haven’t lost the plot, honestly. Don’t ask me why chickpeas work, they just do, and that’s pretty awesome news because chickpeas are little powerballs when it comes to getting a hit of protein. Post-work out snack or 4pm treat without the comedown? It doesn’t matter really because they are 100% more nutritious than any shop-bought cookie! You’ll love ’em. Scroll to the end for the easy easy recipe!
1 can of chickpeas, drained
160g natural peanut butter (I used pip & nut)
1 tbsp cacao powder (optional!)
100g high-quality dark chocolate, chopped roughly.
1 tsp vanilla
For perfect healthy cookies every time, thoroughly blend the chickpeas, natural peanut butter and honey together until it looks like cookie dough. Add the vanilla and stir through the chopped dark chocolate. Dollop on to a baking sheet and bake for 15 minutes at 180 degrees. Note: These cookies do not spread at all, so dollop them the size you want them.