Michigan Cherry and Dark Chocolate Chickpea Batter Cookies
| 1 min read
1 15-ounce can of chickpeas
1⁄2 cup smooth cashew butter, unsalted
1 tsp vanilla
1⁄2 cup brown sugar
1⁄2 tsp salt
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄3 cup dark chocolate chips
1⁄4 cup dried Michigan cherries
Spray canola oil
Preheat the oven to 350 degrees F.
Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels.
In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and baking powder, then blend for about 1 minute. Stir in chocolate chips and cherries.
Spray a lined baking sheet with canola oil. Using an ice cream scoop or spoon, place mounds of cookie dough, about 1 tablespoon each, onto the baking sheet leaving about 3 inches between cookies. Lightly flatten the cookies with a spatula.
Bake for 16-18 minutes or until the cookies have browned along the edges. Allow to cool on a wire rack.