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Apricot Chickpea Cookies

Servings 14
Cook Time 14 mins


  • 400g can chickpeas, drained, and rinsed then patted dry
  • 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.


Nutritional Info (per cookie)
Energy (kJ):361
Energy (Cal): 86
Carbohydrate (g): 10.7
Protein (g): 3.1
Fat (g): 3.1
Calories: 86kcal