vegan baking | chickpea and peanut butter cookies |

Hey friends, thought it was about time to stop just taking pictures of my food and actually show you guys how you can make it yourselves (if thats something you wish to do).

All the recipes I will be sharing have been adopted from ones I’ve mostly found online or in various books. I tend to change up the ingredients due to either not having them or personal preference :)

Today I wanna show you guys these GLORIOUS chickpea cookies. Now, I know what you’re thinking… Meg. Chickpeas… in a cookie? Trust me, they taste delicious (I’ve had many rave reviews!)

I found this recipe scrolling through insta and it’s via @plasticfitness if you fancy checking her out (Y)

Now, you’ll neeeeed:

  • Chickpeas – To make around 16-20 I use around a tin and half
  • Agave nectar – You can just use honey but vegans say no to honey (plus argave nectar is a much healthier alternative to all sugar in any baking you may wanna do!!)
  • Peanut butter – around 4 table spoons
  • Dark chocolate chips – 200g or however much you like really… the chocolatier the better!
  • Baking powder – 1 teaspoon
  • Vanilla extract – a few blobs hehe
  • Vegan white chocolate – to swirl prettily on the top

Obviously if you don’t want to make these vegan then feel free to use honey, normal milk chocolate and regular white chocolate (but come on guys – you can start doing your bit for the planet by eating cookies?! I think that’s a pretty good excuse, not that you need one.)

  1. SO. Start by draining your chickpeas from the tin (if they were already in water) – you then want to soak them in warm water to soften for around an hour (I got super impatient and only ended up doing it for 30 mins but the longer the better in this case)
  2. Actually, also don’t forget to turn your oven on to 220 degrees (it’s an easy thing to forget haha)
  3. Once soaked, drain again and place into a large mixing bowl. Using either a fork or a hand blender (use this is way easier haha) just blend them up until smooth-ish (don’t worry if they’re slightly bumpy as it adds to the final texture of the cookie)
  4. Once blended, start adding your peanut butter bit by bit, mixing as ya go (Feel free to use the hand blender again as this will make a creamier mixture.)
  5. When you’ve added all the peanut butter, add the vanilla essence, agave nectar and baking powder, mixing all the time to make sure it’s all spread out evenly.(If you want them slightly sweeter which I usually do, add in more agave nectar)
  6. Thennnn, add the chocolate chips! If you cant get your hands on chocolate chips you can just finely chop a bar of dark chocolate (Bourneville is my personal fave!)
  7. Next, spoon the mixture in golf ball sized lumps onto a baking tray (lined with parchment), pressing so they’re cookie shaped.
  8. Pop them in the oven for around 15-20mins, checking on them every now and again.
  9. When they come out they will still be slightly squishy – fear not! They’ll harden as they cool.
  10. While cooling, break up the white chocolate into a heat-proof bowl and place over a saucepan of boiling water. Melt the chocolate ready to decorate the cookies!
  11. Finally, once completely cooled (impatient me again didn’t wait completely) swirl, using a fork, the white chocolate artistically (lol) over the cookies!

VOILA!!

Honestly, theyre so so super yummy!

screen-shot-2017-01-27-at-20-11-40

Arrange for an aesthetically insta-worthy photo and you’re good to go!

Enjoy! (more to comeeeeee)

xx

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