And here we go again… a new recipe that might contain some unusual ingredients found in cookies but I can tell you it’s even more delicious and vegan! I originally found the recipe on “Texanerin baking” and ever since the cookies have become a MUST on every party.
For the cookies you you need following ingedients:
- 165g natural panutbutter (no sugar, no palm oil, just 100% peanutbutter)
- 2 tsp vanilla extract
- 80g agave syrup (Honey if not desired to be vegan)
- 1 tsp bakig Soda
- 1 pinch of salt (make sure your nutbutter isn’t salted yet)
- vegan chocolate drops ( I like to use the drops from “Xucker”)
- 1 can of chickpeas (400g )
Preheat oven to 350°F/ 180°C. Drain the chickpeas and pad them dry with a paper towel. Then you can combine all ingrediets except for the the chocolate. Put it in a food processor and process until you get a sticky and smooth dough. (Make sure to use a food processor with a very high performance, otherwise it might not survive this step)
No stir in the chocolate drops as good as possible and place the dough an a bakin sheet. That you can do in different ways … all depends on the consistency of your dough! You can simply put dough blobs on the baking tray, the cookies won’t do much rising… or wet your hands and shape the dough into small balls. (And this press if necessary flaten them) Bake for 10- 15 minutes, you should keep an eye on them to make sure they won’t get too dark. Don’t wait for them to get crispy, they will stay soft and moist even after cooling.
Have fun baking!
Hint: -You can use every sort of nutbutter instead of peanutbutter or even mix them together. This could change the consistency of your dough but the result will still be as awesome. Be creative with toppings and ingredients!
Caloricfic value: 1758 kcal / 110,4g fat/ 113,6g carbs (30,6g dietary fiber) 68,2g protein (With the usage of “Meridian- dry roasted peanutbutter” and 50g “Xucker” Xylit Schoko Drops)