These cookies are literally the only thing I ate during my 3 day labour! No jokes. It’s taken me a year or so to finally love them again 😉 But they are seriously yum and with not much flour or sugar they are a healthier alternative to most biscuits. Also the fats from peanut butter and hit of fibre from chickpeas, your blood sugar levels won’t get such a shock 🙂
Recipe adapted slightly from Nadia Lim.
- chickpeas 1 x 400g can, drained, rinsed
- 1/2 cup peanut butter (eg) Pics, one that has no added sugar)
- vanilla essence 1 teaspoon (I use heilala)
- brown sugar ½ cup
- baking powder 1 teaspoon
- 2 tbsp GF flour (rice or almond meal)
- butter or coconut oil 1 tablespoon, melted
- 1/2 cup 85% dark chocolate (low in sugar)
Preheat oven to 170degC. Line a baking tray with baking paper.
1. Pat chickpeas dry with paper towels. Place in the food processor with nut butter, vanilla, brown sugar, baking powder, ground almonds, and butter or coconut oil. Blitz until all ingredients are well combined and have formed a cookie dough consistency.
2. Add dark chocolate and pulse briefly to distribute the chocolate throughout the cookie dough.
3. Roll heaped tablespoonfuls of cookie dough into balls and place on prepared baking tray. Press lightly with fork.
4. Bake for 12-15 minutes until lightly golden. Remove from oven and leave cookies to cool slightly. Use a fish slice to transfer them carefully to a wire rack to cool completely – they will be quite delicate.
5. These cookies are lovely eaten warm, but can be stored in an airtight container in the pantry for up to a week, or frozen for several weeks.