The thing that we love most about these cookies is how flexible they are. You could swap the apricot for chopped dark chocolate, raisins, cranberries or any other dried fruit, or a combination!
Chickpeas make a great gluten-free (and nutritious) alternative to wheat flour in baking, as they provide the same substance and floury texture. This cookie recipe is perfect for boosting your nutrient intake!
These cookies are naturally gluten-free and dairy-free. Using maple syrup and either apricots or chocolate such as Green & Black’s Dark or Lindt 85% or 90% if using chocolate can make these vegan-friendly too!
Love baking with chickpeas? Try our Chickpea Blondie, we’re sure you’ll love it.
Apricot Chickpea Cookies
- 400g can chickpeas, drained, and rinsed then patted dry
- ⅓ cup nut butter (e.g. almond, peanut)
- 1 tsp vanilla essence
- 3 Tbsp maple syrup or honey
- 1 Tbsp olive oil or melted butter
- ½ tsp baking powder
- 3 Tbsp ground almonds
- 70g chopped, dried apricots (or use refined sugar free dark chocolate or cranberries, or raisins)
- Preheat oven to 170°C.
- 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.
- Add baking powder, ground almonds and apricots and pulse briefly to distribute through the dough.
- 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.
- 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.
Energy (Cal): 86
Carbohydrate (g): 10.7
Protein (g): 3.1
Fat (g): 3.1