Yes . . .the title is correct and these cookies are awesome! For the original recipe check out http://www.texanerin.com but here’s how I made mine! I thought they were delicious and can’t wait to make them again and try different variations.
1 can chickpeas (15.5 oz.can) well-rinsed and patted dry with a paper towel. Be sure to check out the sodium on the can. I used Goya – low sodium.
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons NATURAL peanut butter, SunButter Natural or almond butter – room temperature
I used Natural Dark Chocolate Dream Peanut Butter by Peanut Butter & Company. Anybody that has met me probably has heard about this company out of NY — I’m a TOTAL fan! If you don’t use natural PB the website cautions the cookies will be oily.
1/4 cup light agave (the website mentions using honey or maple syrup with success!)
1 teaspoon baking powder
1/4 c Craisins
Preheat your oven to 350°F Combine all the ingredients, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Hand stir in the craisins.
The mixture will be very thick and sticky.
I used my cookie scooper and always parchment paper. If not — wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
If using plain natural peanut butter
1/2 cup chocolate chips (use vegan and dairy-free chocolate chips, if needed)
If your PB has salt you don’t need to add any . .if not just add a pinch.