Healthy bits, other delicious bits

Chickpeas and chocolate chips cookies

Chickpeas are so versatile. Who would have thought that you can make delicious sweet cookies with these beautiful pulses? A 100g has 19g of protein, over 30% of the recommended daily dose of iron and magnesium. The fibre content is fantastic too. Also, this cookie dough can be eaten raw if you prefer!

Time: 25 min

Type: cookies

Difficulty: 1 pan

Makes: about 8 cookies

What you need:

1 can of chickpeas, drained and rinsed under running water

2 to 3 tbsp maple syrup

3 tbsp peanut butter

2 to 3 tbsp flour (oat or regular flour)

1 tbsp plant plain yogurt

1/4 tsp caramel essence (or vanilla)

a splash of plant milk (enough to blend into a smooth paste)

a handful of dark chocolate chips

Utensils:

Spoons

Blender/ food processor

baking tray and parchment paper

Directions:

Add all ingredients into a food processor, except the chocolate chips;

Pulse until you get a smooth consistency (add a little plant milk as needed);

Mix in the chocolate chips;

If baking, place one tbsp worth of dough into a parchment paper, repeat until all is used and bake at 200C for about 20 minutes untill baked;

These will keep for a few days in a closed container (or if not cooked, in the fridge).

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