I seem to be in a habit of pre-soaking some kind of beans just about every night...just in case, I want delicious cookies early next morning.
Brunch time Baker
time: 15 min preparation + 12 min baking + 10 min cooling
makes 20 pieces
5 oz (150 g) dark chocolate (I used 50% cocoa), quantity divided
4 oz (130 g) peanut butter
3 Tablespoons (45 ml) liquid honey
1 teaspoon vanilla extract
1 teaspoon (4 g) baking powder
Preheat oven to 180C/350F (fan forced function). Line a baking sheet with parchment paper. Melt 1/2 of chocolate over hot water, chop the rest.
In a food processor with a steel blade, blend chickpeas, peanut butter, honey, vanilla and the melted chocolate till a smooth/almost smooth mass forms (about 1 minute). Transfer your cookie dough into a bowl. Using a wooden spoon, stir in baking powder and chocolate pieces just till well combined (15 seconds).
Using two teaspoons, form walnut size rough balls. Arrange them on the paper spaced 2 inch/5cm apart. Place the sheet with cookies in the hot oven for 12 minutes till you see little darkening around the edges (or one edge).
Remove from heat, let them cool and firm up for 10 minutes on the sheet, then transfer onto a cooling rack for further cooling.
NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
- nicely balanced...not too sweet, mostly chocolaty with a hint of peanut butter;
- soft but firm...
- moist? yes;
- out of the oven...they look quite undone in the middle, but they do solidify while cooling;
- whatever chocolate and peanut butter you use, taste your raw cookie dough (before adding baking powder) if it is sweet enough or good enough;
- *1 cup cooked chickpeas = 1/2 cup dry, uncooked;
- to prepare chickpeas: I soak them overnight and then cook in a pressure cooker for 15 minutes (no salt), 30 minutes w/o pressure. I don't cook just 1/2 cup...I make more, use some for the cookies and the rest for lunch or something...
- this is a great recipe from Layla, Brunch Time Baker; I've used it twice already;
- last time, the cookies were with white chocolate and sugar;
- it seems very adaptable to what you have and want to use.