Choc chickpea cookies featured
Serves: 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 (extra virgin)
  • 1 teaspoon baking powder (or gluten free baking powder)
  • 100 g 85% dark chocolate chopped into small chunks
  • 2 tablespoons coconut flour

Method

  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Place all ingredients except chocolate into a blender and pulse for 45 seconds to 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 chunks.
  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.
  7. NOTE: This recipe was skillfully contributed by 28 Create competition runner-up, Rebecca McCracken!
Energy
940.0kj
Calories
224.6cal
Protein
5.5g
Fibre
3.4g
Fat
10.6g
Saturated Fat
5.1g
Carbs
26.3g
Sugar
12.5g