When I was developing these cookies I tried various different things to get a texture I was happy with. In the end it was the least expected ingredient that worked the best. So I present peanut butter, coconut and CHICKPEA cookies! Yes, that’s right, chickpeas are amazing in a cookie! With chickpeas and peanut butter these cookies are packing in the protein, mono- and poly-unsaturated fats, iron and zinc.
Preheat the oven to 180˚C/160˚C fan/350˚F and line a baking tray with baking parchment.
Put all the ingredients in a blender and blend until the mix is smooth. Spoon the mixture onto the baking parchment
(you need around 1 ½ tbsp per cookie, to make 24). Use a fork to flatten and shape each cookie (they don’t spread
when cooking so try to get them to the shape you want now). Sprinkle a little more desiccated coconut on top.
Bake for about 30 minutes until the cookies are crisp and golden on top.
The cookies are best (and crunchiest) when they are first cooked. They go softer as you leave them. They’ll keep for 2–3 days in an airtight container.
