April 10, 2016
Don’t let the name scare you! I know when you think cookie you don’t naturally think chickpeas. But I promise you it works!
These a soft cookies and go particularly well with a big mug of tea whilst they are still slightly warm.
1 can of chickpeas thoroughly rinsed and drained
3 tablespoons of honey/agave syrup/stevia
30g dark chocolate chips
40g porridge oats
1tsp vanilla extract
30g protein powder – you can use any flavour but chocolate or vanilla works well
1 tablespoon peanut butter
1Preheat your oven to 180’c.
2Add the chick peas to a food processor and blend until smooth.
3Add all the other ingredients other than the chocolate chips and blend until mixed.
4Transfer the mixture into a bowl and stir in the chocolate chips.
5Using your hands roll the mixture into large walnut sized balls and place on a baking sheet leaving a big gap between each one.
6Once you have done this with all the mixture press the top down with the back of a spoon to make a cookie shape.
7Bake the cookies for 20 – 25 minutes until they are golden brown and firm in the centre.
8Note – these cookies are best consumed on the day of making them as they soften further when kept.
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