CHICKPEA COOKIES
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on damn good thyme.
For the first twenty years of my life, I followed a plant-based lifestyle filled with beautiful salads, homemade veggie burgers, and every type of smoothie bowl you could imagine.
While I no longer consume nuts/seeds/or legumes, due to the fact that I developed mast cell activation syndrome, I still enjoy making some of my favorite recipes for friends and family.
Today, I share with you one of the first recipes that I attempted when I first began really experimenting with recipes. These chickpea-based cookies are so chewy, nutty, and in my opinion, better than any flour-based cookie!
Table of Contents
How to Make the Cookies
Ingredients for the Cookies
1 14 ounce can of chickpeas
1 cup peanut butter
1/2 cup maple syrup
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 cup dark chocolate chips
Ingredient Substitutions
Peanut Butter: Feel free to substitute the peanut butter with any nut butter you like. To make this AIP, you can substitute the almond utter with tigernut butter and the cocoa powder with carob powder.
How to Make the Recipe:
Preheat the Oven: Preheat the oven to 350F. Grease a square baking pan or line it with parchment paper.
Combine the Ingredients: In a blender, combine the chickpeas and maple syrup until smooth. Add the remaining ingredients and process until smooth.
Bake the Cookies: Using a cookie scoop, scoop the batter onto the prepared baking sheets, Bake for 12-14 minutes.
Leet Cool & Enjoy: Let the cookies cool on the sheet for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy.
Frequently Asked Questions
What ingredients can I substitute?
Feel free to substitute the peanut butter with tigernut butter or almond butter.
Storage Instructions
Proper storage is crucial to maintain the freshness and quality of the chickpea cookies. Here are some general guidelines:
Room Temperature:
The cookies can be stored at room temperature for a short period, typically up to 2 days.
Keep them in an airtight container to prevent them from drying out. 2. Refrigeration:
For longer storage it's advisable to refrigerate the cookies.
Place the cookies in an airtight container or wrap them tightly in plastic wrap before refrigerating. These are my favorite glass containers for refrigerator storage. 3. Freezing:
The chickpea cookies are often suitable for freezing. Wrap them individually in plastic wrap or place them in a single layer in an airtight container. These are my favorite reusable freezer bags.
Frozen cookies can be stored for several months. Thaw them in the refrigerator before serving. 4. Avoid Moisture:
Ensure that the cookies are completely cooled before storing to prevent condensation, which can lead to a soggy texture.
If you're stacking the cookies, consider placing parchment paper between the layers to prevent sticking. 5. Consume Within a Reasonable Timeframe:
While chickpea cookies can have a good shelf life, it's best to consume them within a reasonable timeframe to enjoy their optimal texture and taste.
Always refer to any specific storage recommendations provided with the recipe you're following. Additionally, consider the perishable nature of certain ingredients to ensure the safety and quality of your chickpea cookies.
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Full Recipe:
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