I know what you’re thinking – chickpeas in cookies – weird!? Ok, maybe a little… But the important question is are they delicious and can you trick others into eating them without knowing? Most definitely! Trust me when I say they do not taste like hummus.
Chickpeas are a great baking alternative to flour as they have minimal flavour, are gluten free and provide you with added nutritional benefits. Chickpeas are a vegetarian source of protein and contain high amounts of fibre, which helps sweep clean your digestive tract, regulate your bowel motions and help control your blood glucose levels.
Tahini is a a rich source of calcium, iron and magnesium, which are essential minerals necessary for correct functioning of all body systems. Tahini is another vegetarian source of protein and contains B vitamins, which are fundamental for energy production, cognition and stable moods to name just a few.
Like most of my recipes they are quick and simple to make, requiring only a few ingredients which you can swap and add as you wish.
I hope you enjoy. x
- 1 can of organic chickpeas drained
- 1/2 cup of almonds or nut of your choice
- 1/2 cup of dark choc chips
- 1 tbsp of tahini
- 1 tbsp of coconut oil
- 1/2 tbsp of rice malt or sweetener of your choice (honey, maple syrup, molasses)
- Turn the oven on to 150 degrees celcius
- Line a tray with baking paper
- Add all ingredients except choc chips into a food processor and blend until smooth
- Fold the choc chip cookies into the mix
- Roll small balls of mixture between your hands and lay evenly spaced on the tray
- Bake for 30 minutes or until lightly golden – they will stay quite soft even when golden brown