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Chickpea Cookies

These fruity chickpea cookies are high in fibre, packed with goodness and are egg, dairy and nut-free.
Course Snack
Cuisine Modern
Keyword Fruity Chickpea Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 17 cookies
Calories 62kcal

Equipment

  • Food Processor
  • Baking Tray (sheet)

Ingredients

  • 70g (¾ cup) Rolled Oats
  • 1 tsp Baking Powder
  • 400g (15oz) Can Chickpeas Rinsed, drained and patted dry. (Drained weight 240g)
  • 1 Ripe Banana
  • 2 tsp Vanilla extract
  • 6 Medjool Dates Dates should be soft, see notes.
  • 55g (½ cup) Frozen raspberries
  • 30g (¼ cup) Frozen blueberries

Instructions

  • Pre heat oven to 180c /350 F / Gas 4 and prepare two baking trays with baking paper
  • Add the oats to a food processor and blend until a course flour consistency is achieved. Add to a mixing bowl and stir through the baking powder.
  • Add the chickpeas, banana, vanilla and dates to the food processor and blend until the dates are broken down and a smooth paste is achieved.
  • Add the paste to a mixing bowl and stir through the oats until combined. Add the berries and gently stir through. Break down any larger berries into the mixture.
  • Scoop out 1 tablespoon of the mixture and roll into a ball, place on the prepared baking sheet and press down to form a cookie shape. Repeat (makes approx. 17)
  • Bake for 15 mins.

Notes

DATES: The dates need to be fresh/soft or they will not blend properly. If your dates are on the dry side, soak them in boiling water for a few minutes before blending. You can adjust the number of dates used (use less if making for a baby, more if you want a sweeter cookie)
 
Nutritional Information is a rough GUIDE only and is calculated using an online nutrition calculator. 

Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 150mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg