What do chickpeas have to do with cookies? At first glance nothing at all – but these little protein bombs are perfect for making vegan cookies. They provide a soft texture and are also packed with protein. And don't worry – the cookies don't take on the savoury flavour of chickpeas. Thanks to the sugar and chocolate, they taste utterly delicious and truly decadent.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Puree the chickpeas, coconut cream, soya milk and tahini. Mix the cornflour, chickpea flour, baking powder and baking soda in a bowl, add the chickpea mixture, sugar and vanilla sugar, mix well. Mix in the chocolate beans, cover the dough and freeze for approx. 20 mins.
With wet hands, shape into approx. 14 balls. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, flatten a little.
Approx. 16 mins. in the lower half of an oven preheated to 175°C. Remove from the oven, leave the cookies to cool on a rack.
|Note:||Almond flour or rice flour can be used an alternative to chickpea flour.|
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