Chickpea Cookies
These chocolate chip chickpea cookies are such a great healthy cookie recipe. They are an easy vegan recipe, loaded with plant-based protein. Nut-free means they are perfect for the school lunchbox as well
Servings: 20 Cookies
Calories: 64kcal
Ingredients
- 1 Can chickpeas 400g
- 1 Cup Oats
- 2 medium bananas
- ¼ Cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ¼ Cup dark chocolate chips
Instructions
- Heat the oven to 180 degrees Celsius (360 F)
- Drain the chickpeas and rinse thoroughly
- Place all ingredients excluding the chocolate chips in the food processor
- Whizz for 2-3 mins until very smooth
- Remove the blade from the processor, add the chocolate chips and mix with a spoon
- Using a wet tablespoon place spoonfuls onto a baking paper-lined tray
- Use the back of the spoon to shape the dollops into circular shapes, approximately 1 cm thick. Do not panic if they look a bit.. shall we say rustic
- Bake at 180 degrees celsius for 25 mins
- The cookies will still be soft but golden when they are ready, leave to cool on the baking tray for 5-10 minutes before cooling on a rack
- Remove from the oven and cool on the tray
Video
Notes
- For this recipe to be vegan, you will need to select dairy-free, vegan dark chocolate.
- This recipe is wheat-free but not gluten-free as uses traditional oats
- You can use any sized rolled oats in this recipe as ultimately the oats are whizzed in a food processor
- If you and your children have not had chickpea cookies before, try this recipe with ? of a cup of sugar, if you love them, then try with less sugar next time
- The batter will be quite wet, using a wet spoon and damp hands will help you form the cookies and stop the batter sticking to you and your utensils
- The chickpea cookies can store in an airtight container for 3 days or can be frozen for up to 3 months
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 57mg | Fiber: 2g | Sugar: 5g