almonds cacao chickpeas cookies dessert gluten free peanut butter recipes snacks Apr 12, 2017

This recipe has been brewing in my mind for a long time and I was very happy to finally test them and be more than satisfied with the result - crunchy on the outside and soft in the middle! If you taste the dough before rolling into balls you might just agree with me that you could almost mistake it for the real deal cookie dough....but waaaay more nutritious :P With ingredients such as chickpeas, almond meal, egg and peanut butter you have a cookie that is high in protein (almost unheard of!), healthy fats and fibre. Tick!

Makes approx. 15 cookies


1.5 cups cooked chickpeas (I cooked mine from scratch but canned is fine just drain and rinse first)
1/3 cup peanut butter
1 egg (for vegan, replace with 2 tablespoons of the canned chickpea liquid)
1/2 cup almond meal
1/4 cup maple syrup
2 teaspoons vanilla essence
1 teaspoon baking powder
Pinch of salt
Cacao nibs (or dark choc chips for the sweet tooths out there) to stir through


Preheat the oven to 175'C. Use a high speed blender or food processor to blend the chickpeas, peanut butter, egg, almond meal, maple, vanilla baking powder and salt. When well combined stir through the cacao nibs/choc chips (or if you forget like I did just press them on top once rolled out). Roll heaped tablespoons of the mixture into balls and then flatten onto a baking tray.

Bake for 15 - 20minutes or until just browned on top. Allow to cool completely before storing.

Looking for more recipes to cook up and take away for Easter? Try these:

Chicken and Mushroom Pie

The Ultimate Vegetarian Lasagna

Spinach & Zucchini Loaf

Homemade Chocolate

Fish Curry

Red Lentil Dahl


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