Pulses are high-fibre, gluten-free and an excellent source of protein for those following a vegetarian diet.
Crunchy natural peanut butter works well in these cookies featuring chickpeas, but you can use whatever you have on hand.
Peanut Butter Chickpea Cookies
250 ml (1 cup) canned chickpeas (half a 540-ml/19-oz can), rinsed and drained
125 ml (1/2 cup) granulated sugar
150 ml (2/3 cup) brown sugar
50 ml (1/4 cup) butter, room temperature
1 ml (1/4 tsp) salt
375 ml (1 1/2 cups) crunchy peanut butter
Spread chickpeas on a baking sheet (line the sheet with foil if you wish) and bake in a 180 C (350 F) oven for 12 to 15 minutes. (The chickpeas will darken very slightly but shouldn't be getting crunchy on the edges.) Remove and set aside to cool.
In the bowl of a food processor, puree cooled chickpeas, white and brown sugars, butter, salt and egg until as smooth as possible (a little texture from the chickpeas will remain). Transfer to a medium bowl and stir in peanut butter (the mixture will seem too soft at this point). Chill in refrigerator until dough stiffens considerably, at least an hour or overnight.
Drop golf ball-sized spoonfuls of chilled cookie dough onto a baking sheet, being sure to leave room for the cookies to spread. Flatten each cookie twice with the back of a fork, dipping the fork in cold water between each cookie to create a hatch pattern.
Bake one sheet at a time in a 180 C (350 F) oven for 12 to 15 minutes, until just starting to turn golden at the edges. Let cool on sheet for about 5 minutes and then transfer to a cooling rack. The cookies will be very soft and fragile at first, but once cool they'll have a chewy centre and crisp edges.
Makes about 2 dozen cookies.
Source: Saskatchewan Pulse Growers.