Ok, so we all need a sweet treat from time to time, but in these days of careful eating, flour and sugar cookies are probably a step too far.
Thank goodness for this recipe from the fabulous team at Kale and Cocoa
400g can of chickpeas, drained and rinsed
2 tbs maple syrup
1 tsp vanilla essence
1 tsp ground cinnamon
150g crunchy peanut butter
80g dark chocolate chips
Pre-heat the oven to 170C and line a baking tray with greaseproof paper.
This is the boring bit: you need to skin the chickpeas. Pop each one out of its skin (I do it while watching TV, it doesn’t take long. Discard the skins. Throw the chickpeas into the food processor along with the maple syrup, spices and peanut butter. Blend until well combined and the mixture comes together as a sticky dough. Stir in the choc chips.
Dampen your hands with water then shape large walnut-sized pieces of dough into rounds and put onto the baking sheet. Flatten slightly as they won’t spread much. Bake for 15 minutes, until the cookies are golden around the edges and the surface looks dry.