Chickpea Choc Chip Cookies
Info
Ingredients
1 x 400 g tin Biona Organic Chickpeas, drained and rinsed
129 g Biona Organic Smooth Peanut Butter
40 g oat flour
1 tbsp brown sugar
80ml Biona Organic Pure Amber Maple Syrup
2 tsp vanilla extract
1/4 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
100g dark chocolate chips
Sprinkle of flaky sea salt
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Add the drained chickpeas to a food processor along with the peanut butter, oat flour, brown sugar, maple syrup, vanilla extract, cinnamon, baking powder and bicarbonate of soda.
- Blend until completely smooth, scraping down the sides as needed. The mixture may look slightly grainy at first, but continue blending until no chickpea pieces remain.
- Fold in the chocolate chips until evenly distributed through the dough.
- Scoop the mixture into 10 even portions (about 1½ tablespoons each) and place onto the prepared baking tray, leaving space between each cookie.
- Press a few extra chocolate chips onto the tops if desired.
- Bake for 10–15 minutes, until lightly golden and set around the edges.
- Leave to cool on the tray for at least 10 minutes before moving, as they will firm up as they cool.
- Sprinkle with flaky sea salt and enjoy!
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