Chickpeas are just for salads & soups aren't they? No - they also make a fantastic base for these yummy cookies which makes them low in gluten for all those who have a gluten sensitivity. These cookies are moist and doughy and are best enjoyed warm so you can enjoy the melted chocolate oozing out of the cookie.
: 10 minutes
: 10minutes at 175deg C
: approx 15 cookies
1 x 400g can of chickpeas
2 tsp of vanilla essence
1/2 cup 2 tbsp of natural peanut butter
1/4 cup of honey
1 tsp of baking powder
1/2 cup of chocolate chips
Cookies Ready To Eat
- The recipe recommends natural peanut butter as it is less oily than regular peanut butter. You can use regular peanut butter but the cookies may end up a little more moist.
- Make sure you dry the chickpeas after rinsing them otherwise the cookie dough will be too wet.
- For 100% gluten free cookies, substitute the baking powder for a gluten free alternative.
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