Chickpea & Cashew Butter Cookies

 

There are plenty of chickpea cookie recipes out there but this is my take on it. They are made with cashew butter and are deliciously moreish. You can use any nut butter you prefer but try to source one that doesn’t use palm oil and doesn’t have loads of unnecessary added ingredients.

They are best eaten warm from the oven. The texture is soft rather than crisp. The dough can be frozen but you won’t need to do this as  I guarantee there won’t be any leftovers. The recipe makes 10 and is 2 cookies per portion or you can make 5 bigger ones if you prefer, they’ll just need slightly longer in the oven.

You will need:

  • 400 g can chickpeas, drained well
  • 40 g cashew nut butter
  • 1 teaspoon vanilla essence
  • 1 tablespoon of honey (or maple syrup)
  • 50 g of dark chocolate chips
  • 1 teaspoon of baking powder

Instructions

  1. Heat your oven to gas mark 6/180C
  2. Line a tray with baking paper
  3. Put all your ingredients except for the chocolate chips in a food processor and mix well to form a dough
  4. Stir through the chocolate chips
  5. Roll into golf balls, then squash gently into a cookie shape
  6. Bake in the centre of the oven for 13-15 minutes
  7. Allow to cool a little on a rack before scoffing down

If you like this, you may also be interested in my healthier version of Strawberry & Blueberry Cheesecake

 

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