CHICKPEA CHOCOLATE CHIP COOKIES
I struggle with high blood pressure, and try to control it, but my weak spot is cookies and all sorts of unhealthy snacks. Then I came across this fabulous cookie, it’s yummy, vegan and gluten-free.
- 1 can chickpeas, rinsed and drained
- ½ cup smooth cashew butter or almond butter, unsalted
- ⅓ cup maple syrup
- 2 teaspoons vanilla essence
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 slab Albany dark chocolate
- Optional:
- caramel crunch sauce
Preheat the oven.
Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.
Add the maple syrup and vanilla essence and continue to blend for 2 – 3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
Add the baking soda, baking powder, and salt, then blend for 30 seconds.
Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
Break the chocolate into pieces, I just put it on the dough like that.
Bake for 12-14 minutes until the cookies have browned on the edges.
Drizzel with caramel sauce only if you like.
Recipe and Photo: Jo-Ann Strauss-Jha
