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Try this twist on chocolate chip cookies for a wholesome treat, perfect with a cuppa or as an after-school snack with a glass of milk. The chickpeas add nutrients and make these cookies extra filling, while dark chocolate and honey bring a deliciously healthy touch!
Prep: 10 min
Cook: 20 mins
Level: Beginner
Makes: approx. 12 cookies
Allergen info: nuts and milk
Ingredients
1 can (400g) chickpeas, drained and rinsed
100g dark chocolate (70% cocoa or higher), roughly chopped
80g smooth peanut butter (or almond butter)
80g honey (roughly 60 ml)
1 tsp vanilla extract
½ tsp baking powder
1 tsp ground cinnamon (optional)
Pinch of salt
Method
Preheat the oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.
Drain and rinse the chickpeas and pat dry with a kitchen towel.
Blend the chickpeas in a food processor until smooth. Scrape down the sides as needed.
Mix the wet ingredients by adding peanut butter, honey, and vanilla extract to the chickpea mixture. Blend until well combined.
Incorporate the dry ingredients by adding baking powder, cinnamon, and salt. Blend again until you have a smooth dough.
Stir in the chocolate chunks by folding them into the dough with a spatula.
Form the cookies by scooping tablespoon-sized portions of the dough onto the prepared baking tray. Flatten slightly with the back of a spoon.
Bake for approximately 20 minutes or until the edges are golden brown and the cookies stay together.
Let the cookies cool on the tray for a few minutes before transferring to a wire rack.
You can store these in an airtight container for 2 days, in the fridge for 5 days, or freeze for up to 3 months.s.
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