Cookies are phenomenally tricky to get right- they need to be soft, chewy and never, ever hard. These bizarre sounding cookies deliver all of the above and, even better, they are great for any little ones who are gluten intolerant or just aren't too keen on protein as they are primarily made from chickpeas and peanuts. The chickpeas provide a fantastic 'cookie' texture and a wonderful wholesome and altogether addictive flavour. I generally split the batch and make half oat & raisin and half chocolate chip but feel free to make the whole batch one or other instead.
[Note: use organic chickpeas if you can as these are beautifully plump and give a much better final texture].
Makes 14 cookies in total
1x400g tin chickpeas, preferably organic
3 tbsp peanut butter
3 tbsp maple syrup
1 tsp bicarbonate of soda
for one half: 2 tbsp raisins
1 tbsp oats
for the other half: 2 heaped tbsp dark chocolate chips
Preheat your oven to 200oC and line a large, flat baking tray with baking parchment.
Place the chickpeas, peanut butter, maple syrup and bicarbonate of soda in a food processor and blitz for 30 seconds until you have a rough paste. Remove and, if splitting, divide equally into two mixing bowls. Add your topping(s). Mix to combine. To assemble: place the mixture(s) on top of a piece of baking parchment or clingfilm and roll carefully into logs about 15-cm long. Place in the freezer to firm up for 20minutes- 1 hour.
Once ready, remove and slice into 2-cm rounds before placing on the prepared baking tray and gently pushing down. Place in the oven for 12-15 minutes. Remove and allow to sit on the baking tray for 5 minutes before transferring to a wire cooling rack. Store in an airtight container for a week or freeze and use within a month.