Chickpeas are being used for everything these days - they've had a resurgence and as we're learning - chickpeas are *not just for hummus anymore. No sir-ee.
They're very moderate in calories but pack a punch in vitamins and minerals while also boasting some protein and fiber. These qualities also help to sustain your appetite so a serving may help curb cravings. Chickpeas, compared to most other legumes, top the charts when it comes to their protein profile which is great news for those who don't consume animal products. They're also low on the glycemic index which helps to keep blood sugar (therefore insulin and other hormones) under control - great news! Lastly - chickpeas are super inexpensive. One 12 oz bag of dried beans lasted me several meals and inspired these treats because I had so much on hand.
I had my eye on some of the ways chickpeas have been utilized for cookie dough batter and since I'm not one to follow rules (or recipes) I came up with my own version - and rather than eat the batter raw as many recipes suggest - hey, it's yummy and totally safe - I decided to give these a go in the oven.
Just can't keep my hands off of them....Here's the method to my cray
Preheat your oven to 350 degrees and grease a cookie sheet (or use a nonstick one).
3 cups of cooked chickpeas - I soaked and cooked mine in advance but you could easily substitute 2 cans of drained and rinsed chickpeas
1/3 cup Swerve Sweetie 'Brown' (you'll come to find I used this a lot in my baking/cooking because it's delicious and so similar to regular sugar but without the spikes in blood sugar)
4 Tbsp cacao powder
2 heaping Tbsp of natural peanut butter
1.5 Tbsp flax meal
1 tsp baking soda
5 drops of peppermint extract
pinch of salt
*1/2-1 cup Almond Milk
~ start but pulsing everything in your Cuisinart and then slowly add Almond Milk or your favorite non-dairy milk alternative. Start with less then work your way to a smooth hummus-like batter.
Scoop batter onto your cookie sheet - I like using these ice cream scoops because they come out super cute and the perfect size.
Bake for 30 minutes. Remove from the oven and allow to cool. These are particularly tasty after a veggie based meal, alongside a cuppa tea or mixed into your favorite non-dairy ice cream. Stay posted for my Coconut Tahini N'ice cream (also sugar free) that incorporates these cookies into the ice cream base! Yum!