And that’s the way the cookie crumbles folks. Or that’s the way the cookie slants? Eh.
A vegan chocolate chip and peanut butter cookie made with chickpeas, that is. Ah yes, perhaps you are confused, perhaps you have heard of this lovely substitute to copious amounts of carbs. Well, there is 3 tbsp of gluten free flour to bind these cookie monsters together but nonetheless, they’re predominately flour less. You can most certainly attempt to make them completely flour less, but I find that I am pretty bad at it because they never seem to stay together just right. I’m telling ya, 3 tbsp is the magic number!
Leaning Tower of Pisa or Leaning Tower of Cookies? I’ll go with the latter. You can eat the latter.
My brother and I ended up eating this entire batch so it was a pretty good afternoon. We didn’t regret it either since they’re all healthy n stuff. Did I mention that dunking them in cashew or almond milk makes them taste even better? But if you’re a cookie monster, you knew thaaaattttttt.
While we’re at it, lets discuss the minuscule traces of sugar in the bestest of cookies. With 1/2 cup of peanut butter (no added sugar) and 3 tbsp of pure cane sugar, you wouldn’t even realize just how healthy these cookies are. It must be the combo of the peanut butter and semi sweet chocolate because they do taste quite sweet. Sweet enough that a 21 year old sugar eating, carb stuffing, colossal calorie consuming college boy approves. Victory is mine.
- 1 1/2 cans chickpeas rinsed and patted dry
- 1/2 cup natural peanut butter no sugar added unless desired
- 1/4 cup cashew milk or almond
- 1 tsp vanilla extract
- 3 tbsp gluten free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda (aluminum free)
- 3-4 tbsp pure cane sugar found in organic section of grocery stores
- 1/2 cup dairy free mini semi sweet chocolate chips
- Preheat oven to 375
- Blend chickpeas and cashew milk in a nutri bullet or food processor until a smooth consistency forms
- In a mixing bowl, combine all ingredients but the chocolate chips together with a fork or whisk. Then, fold in the chocolate chips.
- Form dough into cookies and bake for 20 minutes at 375 degrees.