A peanut butter... my love... or at least one of my loves. I love it so freaking much that sometimes this song starts playing in my head when I think about it (I do not even particularly love it - I mean the song, not the butter). And thus, I put every seemingly decent recipe with the peanut butter in it into my "To Try" folder. As I also did with the following cookies which do contain another one of my favourite ingredients - chickpeas. I know, I know, it sounds weird putting chickpeas into cookies. What will be next? Beans in brownies? Seriously, the recipe is so easy that even if you have doubts about it, you will lose nothing by trying it (BUT you may be pleasantly surprised). The third and last ingredient is honey/agave/maple syrup. And that's it. Well, not entirely - I also have to say that these cookies are really tasty. UPDATE: Come on, how could I forget - chocolate!!!
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We will need (the recipe below is for approx. 10 cookies, if you want more, just double/triple the respective amounts):
160 g soft chickpeas (approx. 80 g dry chickpeas)
100 g peanut butter
2 tablespoons honey/agave/maple syrup (for a vegan version)
approx. 30 g chopped chocolate
METHOD:
1. Prepare your chickpeas - eather open your can (easier) or (for purists) ideally 24 hours prior baking, begin soaking your dry chickpeas in a water with a drop of a lemon in it, change the water 3 times. If the chickpeas are still hard, cook them until soft. Rinse well.
2. Preheat your oven to 160°C/320°F. Line your pan with a parchment paper. Chop the chocolate.
3. Process the chickpeas in foodprocessor until smooth. Put in the peanut butter and honey/agave/maple syrup (I would recommend dividing the batter in two). The batter may (and probably will) look like some powdery batter - don't get fooled by this. Put in the chopped chocolate and mix the batter with your hands. The mixture is rather oily (and it will nicely come together) so it will not stick to your hands. Form little balls, put them onto the pan and gently push it with a fork/spoon into cookies.
4. Bake for 20 min. at 160°C/320°F. Just to be sure, check the cookies from time to time. After it is baked, I recommend leaving them (for the extra crunchiness) in the cooling oven for additional 5 minutes. Then let them cool on a rack.
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The cookies taste (surprisingly) very peanutty. They remind me of something from my childhood but I cannot figure out what. The bottom line is that they are really yummy.
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