Gluten Free // Refined Sugar Free // Dairy Free
Chickpeas are a good source of soluble fibre, protein, magnesium and potassium. They are also inexpensive and apparently an amazing ingredient to make choc chip cookies! If you are on a low fodmap diet, we highly recommend using canned chickpeas and washing them thoroughly before use. This reduces the amount of Galacto-Oligosaccharide (fodmap) in the chickpeas as most of it leaches out in the water of the can. We hope you enjoy this recipe as much as we do!
- 1 can of chickpeas (rinse thoroughly)
- 2 tbsp Nut Butter (I used peanut butter)
- 1 tsp vanilla essence
- 1 egg
- 4.5 tbsp Rice Malt Syrup (or sweetener of your choice)
- 1/2 tsp Baking Powder
- Pinch of Salt
- 1 tsp Cinnamnon
- 3/4 block of dark chocolate (chopped into fine pieces)
Combine all ingredients (except the dark chocolate) in a food processor until smooth.
Use a spatula to combine chopped up chocolate into the mixture.
Use a tablespoon to spoon cookie mixture into cookie pieces on a lined baking tray.
Bake in oven for 10 – 15 minutes at 180 degree temperature. Remove when cookies reach your desired consistency (gewy or crispy).
Allow to cool and enjoy!