PEANUT BUTTER CHICKPEA COOKIES

PEANUT BUTTER CHICKPEA COOKIES image

Yield 2 dozen

Number Of Ingredients 7

1 cup (250 mL) canned chickpeas (half a 19 oz/540 mL can), rinsed and drained
1/2 cup (125 mL) sugar
2/3 cup (160 mL) brown sugar
1/4 cup (60 mL) butter, at room temperature
1/4 tsp (1 mL) salt
1 egg
1 1/2 cups (375 mL) crunchy peanut butter

Steps:

1. Preheat the oven to 350ºF. Spread the chickpeas on a baking sheet (line the sheet with foil if you wish), and bake for 12-15 minutes. The chickpeas will darken very slightly, but shouldn't be getting crunchy on the edges. Remove and set aside to cool. 2. In the bowl of a food processor, purée the cooled chickpeas, white and brown sugars, butter, salt, and egg until as smooth as possible - a little texture from the chickpeas will remain. Transfer to a medium bowl and stir in the peanut butter (the mixture will seem too soft at this point). Chill in the fridge until the dough stiffens up considerably, at least an hour, or overnight if you wish. 3. Preheat the oven to 350ºF. Drop golf ball sized spoonfuls of the chilled cookie dough onto a baking sheet, being sure to leave room for the cookies to spread. Flatten each cookie twice with the back of a fork, dipping the fork in cold water between each cookie to create a hatch pattern. 4. Bake one sheet at a time for 12-15 minutes, until just starting to turn golden at the edges. Let cool on the sheet for about five minutes and then transfer to a cooling rack. The cookies will be very soft and fragile at first, but once cool they'll have a chewy centre and crisp edges.