Jan 24, 2014

Chickpea cookies with dark chocolate and peanut butter


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.

Recipe adapted from Brunch time Baker
time: 15 min preparation + 12 min baking + 10 min cooling
makes 20 pieces

 ingredients 
1 cup (about 140 g) cooked chickpeas*
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


 instructions 
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.

19 comments:

  1. These chickpea cookies are not only healthy, also very tasty, Ela. Love the texture and flavours.
    Happy Weekend!
    Angie

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  2. Dear Elzbieta, These really sound wonderful. Healthy and delicious. Blessings dear. Catherine xo

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  3. Ela, this is an amazing recipe... I am in awe of your chickpea cookies! Truly.

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  4. These sound incredible! I have never thought of using chickpeas in cookies before.
    Have a super weekend.
    :-) Mandy xo

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  5. looks so yum.. Fresh and must try

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  6. Wioletta1/25/2014

    Délicieux !!! Quel goût étonnant. Si moelleux à l'intérieur. A refaire ! Wioletta

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  7. My sister raves about her chick pea brownies...so I bet these are terrific, too :)

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  8. I'm so glad you liked the idea! These cookies look amazing!

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    Replies
    1. Thanks, Layla, for stopping by and checking up on me! :) ela

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  9. Love how few ingredients these use! I've never tried using chickpeas in a baked good befofe, but now I'm majorly curious!

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  10. Love the chickpeas idea!

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  11. Love these cookies!!!xxx

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  12. Very interesting and wonderful idea! Would love to try those cookies!

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  13. So much better with presoaked beans; cookies for health benefit and taste buds!

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  14. Oh yum!! I love chocolate and peanut butter!! Seriously such a great combo!! And chickpeas!! What a great idea!!

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  15. Oh goodness, this looks pretty magical. What a great idea.

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  16. Love the combination of dark chocolate and peanut butter! !hese cookies sound like another winner Ela :)

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  17. How interesting! I have never used cooked chickpeas in a sweet recipe. Another one to try my hand on.

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