Chocolate Chip Chickpea Cookies
Dairy, gluten, wheat, grain and egg free, with nut-free substitution. Vegan and refined sugar-free.
  • CourseKids, Snacks
Servings Prep Time
16cookies 5minutes
Cook Time
15minutes
Servings Prep Time
16cookies 5minutes
Cook Time
15minutes
Ingredients
  • 400gram tin chickpeas, rinsed and drained well
  • 1/2cup (125g) hulled tahinican substitute with any nut or seed butter
  • 1/3cup (85g) maple syruphoney or brown rice syrup
  • 1/3cup (85g) vegan dark chocolate chipscan replace with raisons or sultanas
  • 1teaspoon vanilla extract
  • 1teaspoon baking powder
  • 1pinch of salt
Instructions
  1. Preheat oven to 200C and line a baking tray with parchment paper and set aside.
  2. Pop the drained chickpeas, tahini, maple syrup, vanilla extract, baking powder and salt into a blender and blend until smooth.
  3. Fold in the chocolate chips or sultanas.
  4. Using a tablespoon scoop the dough and drop onto the baking trays evenly spaced out.
  5. Bake for 15 minutes or until golden and lightly browned. Allow to cool so they set.