400g can chickpeas, drained, and rinsed then patted dry
⅓cupnut butter (e.g. almond, peanut)
1tspvanilla essence
3Tbspmaple syrup or honey
1Tbspolive oil or melted butter
½tspbaking powder
3Tbspground almonds
70gchopped, dried apricots (or use refined sugar free dark chocolate or cranberries, or raisins)
Instructions
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.
Notes
Nutritional Info (per cookie) Energy (kJ):361 Energy (Cal): 86 Carbohydrate (g): 10.7 Protein (g): 3.1 Fat (g): 3.1