Hi, all! Erin here. Today I decided I was going to try something very new and challenge my baking skills. Today's recipe is for chocolate chip cookies that are gluten free as well as vegan! The main ingredient may or may not gross you out. Wait for it...
Yes. Chickpeas. Chickpeas are not only amazing for things like hummus, but they are also great in baking. They proved themselves worthy in this recipe. The best part? You can eat the dough because there is no raw egg. (I may or may not have eaten most of the dough).
So go ahead. Eat the dough, and reassure yourself that you can have all the cookies in one sitting. These are soft and melt-in-your-mouth kind of cookies. Just do it, I'm not judging.
Enjoy the photos, the full recipe is at the bottom!
1 1/4 cup drained, rinsed chickpeas
1/2 cup plus 2 Tablespoons natural peanut butter
1/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/2 cup vegan chocolate chips (for my Springfield folks, you can get these at Mama Jeans or Hyvee)
1. Preheat oven to 350.
2. Combine all the ingredients, except the chocolate chips, into a food processor. Pulse until the ingredients are all combined.
3. Fold in the chocolate chips. I used an ice cream scoop to make perfect little Tablespoon size balls and placed them on a cookie sheet.
4. Bake for approximately 10 minutes. The edges will brown slightly. Enjoy!
Bakers note: I plan on keeping these in the fridge once completely cooled.