time: 15 minutes preparation + 10 minutes baking + 5 minutes cooling
makes 20 cookies
85 g (1/2 cup) dry chickpeas, cooked and drained, or 1 cup (140 g) ready chickpeas
130 g (1/2 cup) peanut butter
150 g (5 oz) white chocolate, quantity divided
60 g (4 Tbs) brown sugar
4 g (1/2 teaspoon) baking soda
1 teaspoon vanilla extract
Preheat oven to 180C/350F (fan forced function). Line a baking sheet with parchment paper. Melt 1/2 of white chocolate over hot water, chop the rest. In a food processor with a steel blade, blend chickpeas, peanut butter, sugar, vanilla, baking soda and the melted chocolate till a smooth mass forms (about 2-3 minutes). Transfer your cookie dough into a bowl and stir in chocolate pieces. Form balls size of a large walnut. Arrange them on the paper spaced 2 inch/5cm apart, press down a bit with your thumb. Place the sheet with cookies in the hot oven for 10 minutes till you see some browning around the edges. Remove from heat, let them cool and firm up for 5 minutes on the sheet then transfer (using a cheese cutter, f.ex.) onto a cooling rack for further cooling.
- the cookies are soft, moist (the moistest I've ever made) and...addictive;
- there is no chickpea flavor, not much white chocolate, very peanut butter;
- they are quite sweet, probably sweeter than Layla, the inventor, intended;
- her recipe had a cup of dark chocolate chips and 1/3 cup honey where I added white chocolate and sugar;
- I was just out of dark chocolate...and only had my expensive, local honey around, which I don't use for baking;
- I probably could have cut sugar down from 4 Tbs to 2 Tbs...or even more, but I was afraid the chickpea flavor would come through; maybe next time;
- it was a fun and easy recipe; thank you, Layla!
- I actually cooked 1 cup of chickpeas and used half of it for the cookies and the other half, I added to lunch.