Yes you read that correctly, chickpea chocolate chip cookies! The great thing about these cookies, apart from the fact that they take about 5 minutes to prep for baking, is that they are full of fibre, protein, folic acid, iron and zinc too.
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For this recipe you can use tinned chickpeas and you could also use other nut butters if allergies are a problem in place of peanut butter.
They are dairy free, gluten free and grain free so are suitable for other allergies too.
Ingredients
1½ cups cooked chickpeas rinsed, or you can use one 15 oz. tin of chickpeas
½ cup peanut butter
1 tsp vanilla extract
¼ cup milk
85g dark chocolate chips
1 tsp. baking powder
Method
- Preheat the oven to 200C / 390F
- Rinse the chickpeas well in a colander, then pat them dry on paper towel to make sure they are really dry before cooking with them.
- Place into a blender with the peanut butter, vanilla extract, milk and baking powder. Blend until smooth.
- Fold in the chocolate chips. Using a table spoon drop the mixture onto a baking tray. You may need more than one tray depending on what size cookie you want.
- Bake the cookies for 15 minutes or until lightly browned. Cool on a wire cooling tray.
Over to you now! Have you tried this recipe for chickpea chocolate chip cookies? Tell us your thoughts in the comments below.
