Ash made something crazy this week. I’m trying to decide whether to make some tonight or wait until I get to try hers this weekend. Tonight might win.
Cookies? Oh yes.
We’ve definitely taken chickpeas to new lengths whilst exploring this month of hummus. While hummus cookies might be pushing the envelope a little, Linz and I are looking for new ways to explore our favorite spread as we’re both a little hummus-ed out at the moment.
The idea for these cookies came from my boyfriend. The first time I cooked for him, he was adamant that he wanted to bring something. Gluten-free & vegan cooking/baking is new territory for him and so prior to our dinner date he experimented with a version of these cookies for his roommates. Everyone was surprised to find out that their main ingredient was chickpeas and couldn’t deny how delicious they were. He made them for me that night (and a couple times since) and I too was instantly a fan.
We had talked about him doing a guest post for our month of hummus, but he’s been working crazy hours and hasn’t had much time at home. I decided that it would be nice to return the cookie favor, and dropped some off at his house tonight to surprise him.
I received a very sweet text message later in the evening saying that the cookies were the best thing. My roommates have been enjoying them as well!!
Everyone could use some freshly baked cookies sometimes and these are incredibly easy to whip up and share with anyone who might be needing a special treat. The batter is also delicious and practically hummus, so I wouldn’t judge you if you ate it straight outta the food processor before baking. Not that I did that or anything…
Makes 20-24 cookies
- 1 (540mL/19oz) can chickpeas, drained (or 540g cooked chickpeas)
- 1 Tbsp. coconut oil
- 1/3 c. maple syrup
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 c. natural peanut butter (or other nut butter of choice)
- 1/2 c. chocolate chips or chocolate pieces (I used half a bar of Chocosol – it was perfect)
Preheat oven to 350F, and line a cookie sheet with parchment.
Place all ingredients except chocolate in a food processor and blitz until smooth. You made need to scrape down the sides a few times. Add chocolate chunks and pulse until combined.
Drop balls of dough onto the parchment. Flatten with a fork or spoon, and bake for 13-15 minutes at 350F.
Remove from the oven and let cool on a cooling rack.
They’re pretty fantastic fresh out of the oven!
In other gluten-free baking news: Registration for my online Gluten-Free (and Vegan!) Bread Baking Class is now open until October 8th, 2013.
The class features 4 gluten-free breads:
1) Chickpea Chapati (great for curries)
2) Multigrain Pita Bread (perfect for hummus and spreads)
3) Brown Rice & Buckwheat Sandwich Loaf (awesome for sandwiches)
4) Artisanal Quinoa & Millet Crusty Boule (great for dinner parties)
There are also dips and tips for working with gluten-free grains, as well as a whole lot of giggles.