Chickpeas make a great gluten-free (and more nutritious) alternative to wheat flour in baking, as they provide the same substance and floury texture.
This cookie recipe is perfect if you’re watching your weight. Keep them in the freezer so that you’re less tempted to munch on them, then just microwave one for 10 seconds and it will be nice and warm.
These cookies are naturally gluten-free and can be made dairy-free/vegan by using coconut oil or olive oil rather than butter and dairy-free chocolate such as Green & Black’s Dark or Lindt 85% or 90% if using chocolate.
Makes 16 cookies
1x 400g can chickpeas, drained, and rinsed then patted dry
¼ cup peanut butter (e.g. almond, peanut)
1 teaspoon tsp vanilla essence
3 tablespoons Tbsp honey
1 tablespoon Tbsp coconut oil, olive oil or butter, melted
1 teaspoon tsp baking powder
2 tablespoons Tbsp ground almonds
70g chopped, dried apricots (or use refined sugar free dark chocolate or cranberries, or raisins)
Preheat oven to 170°degC.
1. Make cookie dough. Add chickpeas, nut butter, vanilla, honey and oil/butter to a food processor. Blend until combined. Alternatively, use a potato masher to break down chickpeas then thoroughly mix through all remaining ingredients.
2. Add baking powder, ground almonds and apricots and pulse briefly to distribute through the dough.
3. Shape cookies. With clean, damp hands, roll heaped tablespoons of cookie dough into balls and place on a lined tray, about 3cm apart (they won’t spread much). Flatten slightly with the back of a wet fork.
4. Bake cookies. Bake for 12–14 minutes, until lightly golden. Remove from oven and leave on tray to cool slightly. Carefully transfer to a wire rack to cool completely, they will be quite delicate.
Nutritional Info (per cookie)
Energy (Cal): 80
Carbohydrate (g): 8.3
Protein (g): 2.5
Fat (g): 4.3
Saturated Fat (g): 1.3
Sugars (g): 6.3
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