So I’ve been wanting cookies for the past few days. But we ran out of flour, and while our neighbourhood is supplied with Italian and Vietnamese and Chinese food finds, it is sadly lacking in the way of an affordable grocery store for simples like plain wheat flour or eggs.
No flour. No eggs. No cookies? Hardly. Introducing Egg-less Chickpea Peanut Butter Cookies!
Here’s my attempt at a recipe (since I don’t measure and don’t write things down, it is understandably approximate):
1/4 cup butter, softened
3 really, really heaping tbsp peanut butter
1/2 cup brown sugar
2 cups scant cooked chickpeas, well drained
2 heaping tbsp ground flax
Have your chickpeas cooked and drained. If you’re using canned chickpeas, rinse them to remove excess saltiness. In a food processor, whiz up the butter, peanut butter and brown sugar. Add the chickpeas and whiz on high until it’s fairly smooth looking. Add the vanilla and flax and give it another spin. If it looks like a very soft dough/batter at this point, leave it as it is. If it seems too runny, add a few more chickpeas to even things out.
Drop by tablespoons-full onto a cookie sheet (I used a silicon baking sheet to keep them from sticking) and bake at 375*. Now, I’m not really sure how long I baked them. After 10 minutes or so, I smooshed them with a fork, then baked them for another 5-10 minutes. The first batch baked for a shorter time than the second batch, and I think they taste better baked more than less. Remove to a cooling rack when they are golden brown and look fairly dry and ‘done’.