These cookies are actually a slightly adjusted version of my Salted Peanut Butter Cookies. Both versions are vegan, gluten free and utterly delicious, but the main difference is that I’m using peanut butter powder here instead of actual peanut butter. As a result, these cookies are higher in protein, lower in fat and lower in calories.
Vegans are often accused of two things: they either get no protein at all, or they get all their protein from “artificial sources” such as protein drinks. Truth is, for me – and most of the vegans I’ve met – neither is the case! I love me some Mexican bean tacos, Indian lentil soup, and Middle-Eastern chickpeas. Since I’ve been tracking my protein intake with the app My Fitness Pal for quite a while now, I can confidently say that I get plenty of protein every single day, without drinking protein shakes like my life depends on it. Of course I eat the occasional protein bar, simply because I like them.
A little while ago I tasted my first ever roasted chickpeas… And wow, I was mind blown by the taste and texture! Normally, I find that the texture of cooked chickpeas (also known as garbanzo beans) can soon become a bit crumbly/mealy on the inside, which is something I absolutely hate (and with me most people I think). But with those roasted chickpeas that was not the case at all. They were actually super crispy and crunchy and very flavorful, and as a bonus they were even really filling too.
Of course, I had to recreate them at home, which was actually quite a challenge. I think it took me a good 5 batches or so to get the crispiness and the flavoring quite right, but now they are even better than the ones that I first had! The secret is to not use too much oil, and to preheat your oven as hot as possible. I have a really small and honestly not such a great oven, but it still manages to heat up to 220 degrees C, so even if your oven isn’t the most fancy model, this recipe should even work for you.