Chickpea cookies

Cookies made out of chickpeas? You heard that right. These incredible choc chip chickpea cookies are packed full of healthy vegan protein, taste amazing and are very moreish.

Course Snack

Cuisine British

Keyword chickpea cookies, chocolate chip chickpea cookies

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 200kcal

Ingredients

400 g tin of chickpeas drained and rinsed
40 g oats
1 teaspoon vanilla extract
60 g almond butter peanut or cashew butter are also good
3 tablespoons maple syrup or agave syrup
Pinch sea salt optional
50 g dairy free chocolate chips or chocolate chunks or small dried fruits eg sultanas

Metric - US customary

Instructions

Preheat the oven to 200°C (fan)/220°C/gas mark 6. Line a baking tray with non stick baking paper.
Drain and rinse your tin of chickpeas and place them in a food processor.
Add 40g oats, a teaspoon of vanilla extract, 60g almond butter, 3 tablespoons of maple syrup and a pinch of sea salt.
Pulse for a few minutes until well broken down, stopping a couple of times to scrape the sides down.
Once the chickpeas have broken down and everything has formed a rough dough remove from the food processor and place in a mixing bowl.
Add 50g chocolate chips. Knead gently to work the choc chips into the dough. If you lightly oil your hands the mixture won't stick so much.
Roll into eight balls and place on the baking tray. Flatten into cookie shapes with your hands, leaving a little space between each one.
Use a fork to add some texture to the top of each cookie.
Bake for 15-20 minutes until turning golden brown.
Remove from the oven and allow to cool on a wire rack. Store in an airtight container for 3-5 days.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition