I got the idea for these off the internet and cannot remember where, but there are variations everywhere. This is what I ‘boiled down’ mine to so they work for me. I absolutely love them. But remember if you’re used to eating regular cookies these probably won’t hit the spot for you but for someone like me, who doesn’t eat regular cookies, they are amazing and actually really filling. They stay soft and I make them in bulk, shape them and then freeze them to cook from frozen (adapted cooking times below) because they really are at their best the day you make them. But if you do make them in any number keep them in the fridge. My children also like them although for them nothing beats our house-cookies.
Don’t expect them to crisp up, they are very soft out of the oven but they should look kinda ‘dry’ when they’re done and a little bit more golden than when they went in. But they hold their own. Needless to say good ingredients are always worth using if you can but with so few ingredients the quality of what you do use really shines through here. I tend to use Bold Beans Organic Chickpeas in a jar, or if not Waitrose Organic Chickpeas in a tin.
This recipe make about 8-10 (depending, of course, on how big you make them). You can also halve the recipe.
About 500g of chickpeas, don’t sweat it if it’s a bit less. Drained, rinsed and dry on a clean tea towel
260g of nut butter (I use almond or a mixture of almond, cashew and peanut)
40g maple syrup
Two teaspoons of vanilla extract
1 teaspoon of baking powder
A pinch of salt if you like
100g of high cocoa content chocolate chips/chocolate pieces. I use these but you can of course use what you like/have.
Put everything bar the chocolate pieces/chips into a food processor and blend until one big, mighty gloop. Then mix through by hand, the chocolate bits. Shape with your hands into balls and flatten into cookie shapes. Either cook, on a parchment lined tray, at 175C for 10-12 mins (12-14 if cooking from frozen) or freeze. If doing the latter freeze them on a tray (lined with baking parchment) until frozen and then you can put them all in a bag to take up less space.
