Peanut butter chickpea cookies

treats
Peanut butter chickpea cookies

Ingredients

makes 24
  • 1 400g can chickpeas, drained and rinsed
  • 180g peanut butter
  • 80g caster sugar
  • 2 tsp vanilla extract
  • 70g plain flour
  • 1 tsp baking powder
  • ½ tsp sea salt (if peanut butter is unsalted)

Directions

Cooking mode
  1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. Add the chickpeas, peanut butter, sugar and vanilla extract to a food processor and blend until smooth. Add 2–4 tbsp water as needed.
  3. Add the flour, baking powder and salt (if needed), and pulse until combined.
  4. Scoop out 1½ tbsp of dough at a time and roll into a ball. Place on the trays, 2cm apart. Using the back of a fork, flatten in a crisscross pattern.
  5. Bake for 15–18 minutes, until golden around the edges. For crunchier cookies, bake for a few minutes longer. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
Baker Beanie Author

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