Monthly Archives: August 2013
Posted by Vegan Gourmand
This is a great recipe for those of you who like raw cookie dough or really like peanut butter cookies. This would also be amazing in your favorite vegan ice cream as a mix in or crumbled on top. And yes “Chickpeas” which are also called Garbanzo beans is the first ingredient.
There is no added oil, dairy, eggs, white sugar, brown sugar or flour in this recipe.
Warning: You will definitely need to drink a tall glass of almond milk while eating these little gems.
1 1/4 cups canned Chickpeas, also called Garbanzo beans, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup agave
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup dark chocolate chips I use 62%
Preheat your oven to 350°F
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 – 13 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.