Who says cookies can’t be made with chickpeas? These soft, chocolatey cookies are an easy way to add some extra fibre to your snack, with peanut butter for a delicious nutty flavour. They’re also a fun option to make with kids!
Ingredients (9 cookies)
-
- 1 can chickpeas, drained (about 240 g)
¼ cup honey or maple syrup
2 heaped tbsp crunchy peanut butter (approximately 40-50 g)
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
50 g chocolate chips
- 1 can chickpeas, drained (about 240 g)
Method
- Add the chickpeas, honey or maple syrup, peanut butter, vanilla extract, baking powder and baking soda to a bowl. Blend with an immersion blender until smooth.
- Stir in the chocolate chips.
- Scoop the mixture onto a baking tray lined with baking paper, leaving some space between each cookie. Flatten each one slightly with a spatula or the back of a spoon.
- Bake at 180°C fan for 12-15 minutes, or until lightly golden around the edges.
- Allow the cookies to cool on the tray before enjoying. They’ll be soft when they first come out of the oven and will firm up slightly as they cool.
Tips & Variations
- These cookies are a fun way to introduce more fibre into your little one’s diet. If using honey, don’t give these cookies to children under 12 months old.
- Try adding a pinch of cinnamon or nuts to switch up the flavours and add crunch.
- Keep in an airtight container in the fridge for up to 4-5 days, or freeze for longer storage. The texture will be softer and more cake-like than traditional cookies.
