Peanut Butter Chickpea Cookies

SOFT AND HIGH PROTEIN

These 6 ingredient soft cookies are perfect as an afternoon snack or to share with friends. They require minimal equipment to make and therefore minimal prep time. It may sound weird to have chickpeas in a cookie, but once blended and flavoured with the other ingredients, they are a perfect alternative to regular flour. This means that these cookies are gluten free and also can be made vegan. They are also high in protein with chickpeas and peanut butter being the 2 main ingredients.

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Makes: 12 cookies. Total Cooking Time: 25 minutes

INGREDIENTS

• 1 can of chickpeas (240g once drained out the water)

• 1/2 cup smooth peanut butter

• 1/3 cup maple syrup or honey

• 1 tsp baking powder

• 1 tsp vanilla essence

• 80g dark chocolate chunks or chips

METHOD

1. Pre-heat the oven to 200C.

2. Drain chickpeas and use a towel or kitchen towel to roughly dry them.

3. Place chickpeas in a food processor and blend until smooth.

4. Next add the peanut butter, maple syrup/honey, baking powder and vanilla essence and blend until smooth. The batter will be sticky.

5. Fold in the dark chocolate chips until well distributed.

6. Line a baking tray with baking parchment and scoop out the mixture, allocating approx 1 tbsp to one cookie. Leave approx 2cm between cookies and flatten slightly

7. Bake for 10-12 minutes until golden brown. Transfer to a cooling rack and cool for 10 minutes.

Happy Baking!

Ruth xxx