Chickpea Cookies
Soft, chewy flourless cookies made from blended chickpeas and peanut butter, sweetened with maple syrup and studded with dark chocolate, naturally gluten-free and vegan.
- 240 g tinned chickpeas, drained and rinsed
- 125 g smooth peanut butter
- 60 ml maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp fine salt
- 60 g dairy-free dark chocolate chips
- flaky sea salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 180°C (160°C fan) and line a large baking tray with baking paper.
- Step 2
Drain and rinse the chickpeas, shake off the water, then pat them very dry with a clean tea towel. Excess moisture makes the cookies cakey and damp.
- Step 3
Put the chickpeas, peanut butter, maple syrup, vanilla, baking powder and fine salt in a food processor. Blend for 1 to 2 minutes, stopping to scrape down the sides, until completely smooth with no pieces of chickpea left. The dough will be thick and sticky, like a soft cookie dough.
- Step 4
Stir in about two thirds of the chocolate chips by hand.
- Step 5
Scoop level tablespoons of dough, about 35g each, onto the tray 4cm apart. These cookies hardly spread, so flatten each one with damp fingers into a disc about 1.5cm thick. Press the remaining chocolate chips onto the tops and add a few flakes of sea salt.
- Step 6
Bake for 12 to 14 minutes, until the edges are set and lightly golden. The centres will still look soft.
- Step 7
Leave on the tray for 10 minutes, as they firm up as they cool, then move to a wire rack. Keep in an airtight container for up to 4 days. They are softest and most cookie-like on the day they are baked.
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