When life gives you chickpeas, make cookies.
Lately after I scarf down a hugh jass dinner of veggie burgs or noodlies or enchiladas plus three million roasted sweet tater rounds, I stillll want something sweet afterwards. I mean duh. Don’t you??
And sometimes, just sometimes, a piece of dark chocolate doesn’t cut it.
WHAT DID SHE JUST SAY?!
Gasp as you will, but we all need one (or seven) of those soft, pillowy, cloud-like cookies after a hard day’s work. The thing is, I still want to nosh on something somewhat nutritious so I don’t go to bed feeling like I ate a white-flour-white-sugar-cookie-the-size-of-my-face. Plus, the more good-for-you foods I can pack in there, the more cookies I’m allowed to eat.
And because these cookies are entirely naturally sweetened (youdda bomb, Medjool dates) and have zero refined flour, sugar, butter, or oil, you can totally consider them a snack rather than a dessert. Who would of thought that blending the hell out of chickpeas, nut butter, dates, and cinnamon could be such a party for the taste buds? MAJOR fiesta for the pie-hole, my friends.
And to answer your question, no, these don’t taste like chickpeas. Promise.
Sometimes I have a chickpea flour breakfast pizza for lunch and a roasted broccoli chickpea burger for din and one to many gingerbread chickpea blondies for snack. And then I have some sweet taters dipped in hummus and I thank the heavens for creating such a fabulously delish and versatile little bean. If there’s one thing I’ve learned from all the damn hummus I eat, it’s that you can never have too many chickpeas in your life.
Eat ’em for breakfast. Eat ’em for dinner. Even for dessert, chickpeas sure are a winner!
I write poems in my free time.
- 1-15oz can chickpeas, drained and well rinsed
- 8 large Medjool dates, pitted
- ⅓ cup unsweetened apple sauce
- ½ cup nut butter (I used cashew butter, but almond or peanut would also work)
- ¼ cup old-fashioned oats
- 1 tbsp cinnamon
- 2 tbsp ground flaxseed
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 medium apple, chopped
- Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
- Make sure to rinse the chickpeas very well so they don't taste beany. Shake off the excess water before dumping them into a large food processor. Add in the rest of the ingredients (except apple). Process for a full two minutes, or until batter is very smooth. You may need to scrape down the sides. Fold in chopped apple.
- Spoon batter onto cookie sheet. It will be very wet and sticky (like hummus). The batter will thicken as it sits. Wet your hands and pat them down into smooth cookies. You should have about 16.
- Bake for 15-17 minutes, or until lightly browned and set.
- Store in a sealed container in the refrigerator.
[These Apple Cinnamon Chickpea Cookies make the perfect guilt-free treat! @TheHummusapien”]