Chickpea Cookies
These fruity chickpea cookies are high in fibre, packed with goodness and are egg, dairy and nut-free.
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 teaspoon 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