I’ve tried all of them. They were always disgusting. I’m sorry, but they were. Disgusting. Is there anything more upsetting than expectations of a delicious brownie dashed? Than having no dessert but some kind of bean patty that tastes more like hummus than brownie? No, I don’t think there is.
Faced with my most-feared culinary nightmare, I decided not to be a victim anymore. We were going to make chickpea-filled cookies, and by god they were going to be FANTASTIC. And guess what? They were. I attribute this to throwing out all the recipes I’ve ever seen for these monstrosities, and instead learning from my experiences and accounting for the usual problems.
THE USUAL PROBLEMS WITH SNEAKY BEAN RECIPES:
- 1 can chickpeas, rinsed very well
- 2t vanilla extract
- ¼ C almond milk
- ½ C peanut butter
- ¼ C speculoos
- 1/3 C agave nectar
- 1t baking powder
- pinch salt
- ½ C flour
- ½ C chocolate chips
Preheat oven to 350°.
Puree the chickpeas and almond milk in a blender. (The Magic Bullet is perfect for this.) Add the vanilla, peanut butter, speculoos, and agave. You may need to add more milk if it gets too thick.
Mix the dry ingredients in a mixing bowl, then add the blender contents. Mix well. Line a baking sheet with parchment paper, and drop the batter onto it in cookie-sized balls. Bake for about 12 minutes. Let cool before trying to see if you finally made a beany cookie that isn’t disgusting.
I hope this works for you like it worked for me!