Choc chickpea cookies featured
Serves: 10
Makes: 10
Prep: 00:05
Cook: 00:15
Snack
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This is a set serving size and cannot be adjusted

Ingredients

  • 400 g chickpeas (tinned) drained, rinsed and patted dry with paper towel
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon baking powder
  • 2/3 cup dark chocolate baking chips

Method

  1. Preheat oven to 180C. Line and lightly grease a baking sheet with baking paper.
  2. Place all ingredients except choc chips into a blender and pulse for 45 seconds-1 minute, or until all ingredients are blended together and the mixture is a doughy consistency.
  3. Place dough into a large mixing bowl and fold through the choc chips.
  4. Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
  5. Place the balls onto the baking sheet and flatten them using the back of a spoon.
  6. Place into the oven and bake for 12-13 minutes or until golden brown and cooked through. Remove from oven and cool on rack. These can be kept in an airtight container for up to 5 days. NOTE: This recipe was skillfully contributed by 28 Create competition runner-up, Rebecca McCracken!
Energy
668.53kj
Calories
159.23cal
Protein
4.02g
Fibre
1.65g
Fat
9.81g
Saturated Fat
4.56g
Carbs
13.35g
Sugar
9.44g