These are not your average chocolate chip cookies, and you’d never guess what the secret ingredient is! It’s a source of protein, packed full of fibre and you probably already have these lying around. 

Chickpea and Peanut Butter Cookies

Recipe by Brittany Darling, Accredited Nutritionist + Herbalist.

Dairy-Free & Vegan

Makes 8-10 cookies.
Overnight soak.
35 minutes cooking.

Ingredients

• 400g chickpeas or white cannellini beans

• 1/4 cup of peanut butter
• 1 heaped tablespoon GF all-purpose baking flour 
• 1/4 cup of maple syrup 
• 1/2 cup of cacao nibs (or use a bar of 70+ % dark chocolate broken into chunks) 
• 2 tablespoons of coconut oil 
• 1 tsp baking powder 
• 1 tsp vanilla powder 

*available at Naked Foods

Method

For the Chickpeas/Beans

1. The night or morning before you want to make the dish, rinse the dried chickpeas/cannellini beans and soak in a bowl of water.
2. After 8-10 hours soaking, drain the chickpeas/canellini beans from the water and add to a pan of boiling water. Bring to the boil and then reduce the heat and let them simmer for 25 minutes. After 25 minutes, remove from the heat and set aside.
3. Drain the liquid from the chickpeas/cannellini beans and lightly pat the beans dry using kitchen roll. 

For the Cookies

1. Preheat oven to 180C. Line and/or lightly grease a baking tin. 

2. Add the chickpeas/cannellini beans, peanut butter, maple syrup, coconut oil, gluten-free flour, baking powder and vanilla powder/extract to a food processor and blitz until the mixture is well combined and starts to become fairly smooth, but making sure it is still quite thick in consistency.
3. Remove the dough mixture from the food processor and stir through the chocolate chunks. 
4. Using a tablespoon, scoop the dough onto the lined/greased baking tray and then press the mixture down into a round cookie shape using the back of the tablespoon. Repeat until you have used up all the dough. 
5. Place the baking tray in the preheated oven and cook for 35 minutes, or until the edges of the cookies look crispy and they are golden in colour. 
6. When they are cooked, remove the cookies from the oven and let them cool. Make sure you let them cool before trying to move them so they don’t break apart. 
7. Once they have cooled, drizzle a little peanut butter over the cookies and then top with a few chocolate chunks and some sea salt. 

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below!