Chickpeas in a biscuit? Yes, that’s right! Although it might seem like an odd mix, these chickpea-based choc-chip cookies are a hit with the kids (and anyone who loves biscuits!). A healthy snack that chocolatey and chewy on the inside and made with 100% natural, nutritious ingredients. You won’t regret giving these a go!
Serves: 10 Prep: 00:05 Cook: 00:15
1 can chickpeas (tinned) drained, rinsed and patted dry with a paper towel
1/4 cup peanut butter (crunchy)
2 teaspoons vanilla extract
1/4 cup rice malt syrup
2 tablespoons coconut oil (extra virgin)
1 teaspoon baking powder (or gluten-free baking powder)
100 g 85% dark chocolate chopped into small chunks
2 tablespoons coconut flour
1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Place all ingredients except chocolate into a blender and pulse for 45 seconds to 1 minute, or until all ingredients are blended together and the mixture is a doughy consistency.
3. Place dough into a large mixing bowl and fold through the choc chunks.
4. Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
5. Place the balls onto the baking sheet and flatten them using the back of a spoon.
6. Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
Remove from oven and cool on a rack. These can be kept in an airtight container for up to 5 days.
7. NOTE: This recipe was skillfully contributed by 28 Create competition runner-up, Rebecca McCracken!
Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar
940.0kj 224.6cal 5.5g 3.4g 10.6g 5.1g 26.3g 12.5g
DF EF V VE GF PE P PR
This recipe was taken from the 28 By Sam Wood program