Okay, so it might sound strange that the main ingredient in these cookies are chickpeas. I thought so too, but since finding this recipe from plant-based influencer Andrea Hannemann’s new cookbook, Plant Over Processed, I’ve made these cookies seven times. That might not sound like a lot, but that’s all within about a month and a half.
The cookies are soft, gooey, and bursting with chocolatey peanut butter flavour—you’ll easily forget it’s made out of chickpeas. They are made up of only seven ingredients, naturally gluten-free, vegan, and full of protein and fibre. They are pure magic. I always double the recipe because … well, you’re going to want to share—or have plenty leftover for yourself.
This recipe is especially great for all of you cookie-dough lovers out there since you can safely eat the raw dough without a worry. These guilt-free treats are worth a try, trust me!
- 1½ cups cooked organic chickpeas
- ½ cup natural peanut butter (I used crunchy)
- ⅓ cup maple syrup
- 2 tsp pure vanilla extract
- ½ tsp baking soda
- 1 dash sea salt
- ½ cup dark chocolate chips
- Preheat oven to 350°F and line a baking tray with parchment paper
- In a high-powered blender or food processor, blend the chickpeas, peanut butter, maple syrup, vanilla, baking soda, and salt together until smooth
- Remove from blender and put into a bowl, then fold in chocolate chips
- Get your hands slightly wet and roll dough into balls and place on baking tray (the dough can be sticky!)
- Bake for 20-22 minutes, or until slightly brown on bottom of cookie
- Dig in!
Kaleigh Studer is a third-year Creative Writing Major and the new Arts Editor of the Navigator. She grew up in Nanaimo and loves all the opportunities the west coast has to offer. Mountain biking, swimming, traveling and brewery hopping are some of her favourite activities with friends. After living in Berlin for two years her passion and a keen eye for art and culture grew. She is excited to be searching out local stories and events taking place in Nanaimo.View all articles