gluten free, diary free, peanut butter chocolate chip cookies made with chickpeas
These chickpea choc chip cookies are a fantastic alternative to grain based cookies and they have been kid approved in our house. Perhaps it’s the chocolate chips but we’d like to think there’s a little more to it than that! Chickpeas are a great addition to our kids diets as they are packed full of protein, fibre and are a source of iron and zinc.
These are perfect for making in a Thermomix or high powered blender. Store them in the fridge.
ingredients
- 400g can of chickpeas, drained
- 20g maple syrup
- 1 egg
- 70g peanut butter
- 40g dairy free dark chocolate chips
directions
- Place chickpeas, maple syrup, egg and peanut butter into TM bowl or blender and mix until smooth. Thermomix – 15 seconds, speed 6. Scrape down TM bowl and mix for another 5 seconds, speed 6.
- Stir through chocolate chips.
- Spoon single tablespoons of mixture on to lined baking tray and flatten the top using a butter knife.
- Bake in 180 degree Celsius (355f) oven for 20 minutes.
These chickpea choc chip cookies are extra delicious warm from the oven.
Our other favourite peanut butter cookies include our flourless peanut chocolate biscuits and chocolate chip peanut butter crinkles.
