Peanut & Chickpea Cookies
Gluten free, Vegan, Dairy free, Soy free, Vegetarian
Equipment
- Blender
- Mixing Bowl
- Mixing spoon
- Oven
- Baking tray
- Greaseproof Paper
- Measuring scoop Optional
- Wire Cooling Rack
Ingredients
- 1 can Chickpeas 400g before draining
- 180 grams Peanut butter Chunky or smooth
- 80 ml Maple syrup
- 1.5 tsp Vanilla essence
- 1 pinch Salt Optional
- 1.5 tsp Baking powder
- 35 grams Vegan vanilla protein powder Substitute: oat flour*
- 100 grams Vegan chocolate chips
Instructions
- Pre-heat the oven to 180°C (conventional) or 160°C (fan)
- Line a baking tray with greaseproof paper and set aside
- Drain the can of chickpeas (~240g net weight) and rinse thoroughly before use
- Place the chickpeas into a blender and blitz for about 5 minutes until smooth
- Place the blended chickpeas into a mixing bowl and add the remaining ingredients to the bowl, mixing together until fully combined into a batter
- Take a measuring scoop, or table spoon, and equally portion the batter into 9 equal balls, placing them onto the baking tray about 1-2cm apart
- Press down each ball of chickpea dough and shape into a circle as they will not flatten during baking like normal cookies
- Bake for 12-14 minutes
- Remove from the oven and leave to cool on the baking tray for a further 15-20 minutes, before removing to a wire cooling rack for another 30 minutes
- Tuck in and enjoy!
Notes
*You can substitute the protein powder for oat flour in a 1:1 ratio if desired, just blend gluten free oats into a fine powder
- Storage: in an air-tight container for 3-5 days
- Not suitable for home freezing as the texture of the cookies may change