Let me tell you how I found this amazing but simple recipe. I was sitting down in my kitchen eating only a few pieces of almost over riped pineapple that I had frozen a few days back. I had realized that I would have no food for 5 the next hours until my sister comes home with groceries for tacos. Mind you, I don’t come from an all vegan family, and living with my parents, I tend to eat most of the vegetables. And on many occasions, there are times, like this one in particular, where I just don’t have a proper meal to feed myself with.
This recipe I did not make, I just used what was in my pantry and oh my goodness I’m so glad that I had plenty of the Dark Choclate Dreams from Peanut Butter & Co. because I believe this one version is definitely one to try! It’s healthy meaning it’s much healthier than adding a whole bunch of flour.
Chocolate Chickpea Cookies (Vegan)
- 1 can of garbanzo beans, drained & patted dry
- 2 tsp vanilla extract
- 1/2 cup of Dark Chocolate Dreams Peanut Butter (use ANY type of nut butter you have)
- 2 tbsp peanut butter (or any nut butter)
- 1/4 cup agave nectar
- 1 teaspoon baking powder (I used Red Mill’s GF)
- 1/2 cup chocolate chips (I usually end up putting more)
- Preheat oven 350 degrees.
- Combine all ingredients, except for chocolate chips, in the food processor or strong blender until very smooth.
- Stir in chocolate chips.
- Wet your hands and roll dough into balls. These cookies don’t rise so feel free to shape them however you’d like. I shaped mine into a ball and flattened them.
- Bake for 11 minutes. They will still be soft once out the oven, just place the cookies afterwards on a cooling rack and let them cool.
- Serve & enjoy!