Chickpeas are so versatile. Who would have thought that you can make delicious sweet cookies with these beautiful pulses? A 100g has 19g of protein, over 30% of the recommended daily dose of iron and magnesium. The fibre content is fantastic too. Also, this cookie dough can be eaten raw if you prefer!
Time: 25 min
Type: cookies
Difficulty: 1 pan
Makes: about 8 cookies
What you need:
1 can of chickpeas, drained and rinsed under running water
2 to 3 tbsp maple syrup
3 tbsp peanut butter
2 to 3 tbsp flour (oat or regular flour)
1 tbsp plant plain yogurt
1/4 tsp caramel essence (or vanilla)
a splash of plant milk (enough to blend into a smooth paste)
a handful of dark chocolate chips
Utensils:
Spoons
Blender/ food processor
baking tray and parchment paper
Directions:
Add all ingredients into a food processor, except the chocolate chips;
Pulse until you get a smooth consistency (add a little plant milk as needed);
Mix in the chocolate chips;
If baking, place one tbsp worth of dough into a parchment paper, repeat until all is used and bake at 200C for about 20 minutes untill baked;
These will keep for a few days in a closed container (or if not cooked, in the fridge).
Plant Based Portuguese 