Food recipes
Peanut Butter, Chocolate Chip and Chickpea Cookies
Peanut Butter, Chocolate Chip and Chickpea Cookies Ingredients: chickpeas (garbanzo beans, bengal gram), mature seeds, raw vanilla extract peanut butter, smooth style, without salt honey leavening agents, baking powde...
Peanut Butter, Chocolate Chip and Chickpea Cookies
Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
vanilla extract
peanut butter, smooth style, without salt
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 350F (180C) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1 1/2 inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.
Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
vanilla extract
peanut butter, smooth style, without salt
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat the oven to 350F (180C) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1 1/2 inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.