I think it went pretty well, it created tasty and moist cookies.
My boyfriend likes them fully cooled, I like them both warm and cooled.
Before you can even really start making the cookies you will need to soak your chickpeas for about 12 hours. Below are before (left) and after (right) photos of my chickpeas.
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| Yup, your chickpeas do not look appealing right now... we are about to fix that! |
1 1/4 cup of chickpeas
1 half bar of 90% cocoa chocolate (50g)
1 teaspoon cinnamon
1/2 cup of warmed unsweetened, unsalted almond butter
1 teaspoon of baking powder
1 tablespoon of unsweetened almond milk (I used coconut almond milk)
2 tablespoons of Fry's Cocoa Powder
2 teaspoons of vanilla
*dash of salt (if you have unsalted almond butter, if you use salted then don't worry about it)
Procedure
1. Soak chickpeas in water for at least 12 hours. I added a teaspoon of almond extract to the mixture hoping it would soak in a little bit.
2. Preheat oven to 350F.
3. After your chickpeas have soaked drain them and put the chickpeas in a food processor.
4. Warm almond butter in the microwave for around 45 seconds.
5. Add all ingredients, but the chocolate bar.
6. While the other ingredients are mixing into one big ball of dough, chop up the chocolate bar into makeshift chocolate chips.
7. Once the ingredients are mixed into one big, even ball of dough (no chickpea lumps), move it into a medium bowl and hand mix in chocolate bits.
*If the mixture is not mixing well add another tablespoon of almond milk
8. Line a cookie sheet with parchment paper.
9. Make rounded lumps of dough (around an inch).
10. Press each lump down with a fork.
11. Bake for around 9 minutes.
12. Let cool for around 5 minutes.
Each batch should make about 18 cookies.
Nutritional Information To Come...
