I’ve been very busy cookrastinating in order to get out of packing for our Montreal move. I figured it’s a necessary evil because vegan road trips are notoriously challenging. I have been known to eat bag after bag of potato chips and even stop for an occasional Taco Bell binge. Not this time! I’m packing healthy, protein-filled snacks to keep me full and out of the hangry zone. These peanut butter cookies are made from chickpeas and peanut butter, and they’re vegan, oil free, and gluten free! They’re obvs delicious af. This is how we made them:
1 cup canned chickpeas, drained, rinsed, and skinned
¾ cup natural peanut butter
1/4 cup maple syrup
1 teaspoon baking powder
2 teaspoons vanilla extract
½ cup fine almond flour
a pinch of salt
1/4 cup carob chips
Preheat your oven to 350 degrees.
In a food processor, mix the chickpeas, peanut butter, maple syrup, baking powder, vanilla, almond flour, and salt. Blend until the mixture is very smooth. Check salt and re-season if necessary.
Add your carob chips and mix until blended.
Scoop the dough into about 1” balls and place on a baking sheet. Make a cute cross hatch pattern with your fork and stick your cookies in the oven. Bake for about 10-12 minutes. The centers should still be soft.