Chickpeas in a cookie?? GROSS. Thats what I thought until I saw loads of recipes using chickpeas in replacement to flour. With cautiousness I set out to achieve the ‘tasty’ chickpea cookie. After several attempts I’m happy to report ITS DELICIOUS.
You can’t really taste the chickpeas in it, instead they add a softness and airiness to anything you bake…bloody genius!
I also wanted to incorporate protein powder in some form, as Ill be honest, I don’t really get on with the stuff. I like it in smoothies with high fruit content and baking but we are not friends on our own. When the lovely Tara from Missfitsnutrition asked to collaborate I was wary, like I said I don’t really incorporate protein powder into my diet. However, In the back of my mind is always the question ‘do i need more protein today?. I tried Missfits and LOVED THE STUFF. Its really light, if thats a thing. Not chalky and perfect flavours for baking.
Anyway, enough rambling, you will need:
- 1 Can chickpeas – drained and washed
- 2 bannas
- 3 tablespoons almond butter
- 3 tablespoons almond milk
- 25g protein powder (preferably vanilla flavour)
- 1 teaspoon baking powder
- 4 tablespoons flour
- choc shot for decoration
Okay so step one is to blend your wet ingredients. By that I mean bananas, chickpeas, almond butter and almond milk in a food processor or blender until smooth.
Add this gooey mixture into a bowl and stir through your dry ingredients. WARNING: The mixture will be more of a ‘wet’ texture than a dough but thats fine.
Place spoonful amounts onto baking paper and flatten down with back of spoon. I like to drizzle chocshot on top and marble through with a kebab stick but you can top with anything you like.
Bake for 20-30 mins at 175 degrees until top is brown. ANOTHER WARNING: They won’t be hard when they come out and will be floppy, don’t touch, leave them to cool and they will stiffen up.
AND ENJOY. Delicious cookies and probably the healthiest I have ever made. Chickpeas ARR LIFE.
Love Georgie xx