Description
Chickpeas in cookies may sound strange but trust me, it works. These cookies are the perfect morning or afternoon snack as they aren’t too sweet and the decent protein and fibre content balance out the sugar to manage blood sugar levels.
Ingredients
- 1 1/2 cups of cooked chickpeas or 1 x 400g cans of chickpeas, rinsed well
- 1 cup of 100% natural peanut butter
- 1/2 a cup of coconut sugar
- 2 tsp of vanilla
- 1 tsp baking powder
- 1/2 a cup dark chocolate chips or broken up dark chocolate
- 1/4 tsp of salt (if peanut butter isn’t salted)
Instructions
- Preheat the oven to 180 degrees and line a couple of baking trays with baking paper.
- Combine the chickpeas, peanut butter, coconut sugar, vanilla, baking powder and salt in a food processor and blend until smooth and sticky in texture.
- Add in the dark chocolate chips and mix with a spoon until evenly combined in the mixture.
- Spoon tablespoons of mixture into wet hands and roll into balls before placing on the baking paper.
- Press each ball of mixture down with the palm of your hand or let the kids get involved with pressing down lightly with a fork.
- Bake in the oven for 12-15 minutes. Remove when they are golden.
Notes
You can swap out the peanut butter for another nut butter if you don’t do well with peanuts. Almond butter, cashew butter or ABC butter (almond, brazil and cashew nut butter) would also work well.
You could also swap the coconut sugar for 1/2 a cup of honey if you prefer. I have opted for coconut sugar as is a sweetener with a relatively low glycemic index so it wont send blood sugar levels skyrocketing. Although honey is also a decent choice of sweetener as it has good prebiotic properties to promote the growth of those good guys in your gut.
We usually double the mixture to get a good amount of cookies as they generally don’t last long. Although if you are wanting to store they should keep well in an airtight container for a week or you can also pop in the freezer for a few months.
- Prep Time: 15
- Cook Time: 15