Chickpea Peanut Butter Cookies

Serves: 12

Ingredients:

o 1 x 400g tin chickpeas, drained and rinsed

o 1 cup smooth/crunchy natural peanut butter OR nut butter alternative such as almond, cashew or macadamia

o ½ cup maple syrup or honey

o 1 ½ teaspoon vanilla extract

o 1 ½ teaspoon baking soda

o ½ cup chopped, roasted peanuts (optional)

o 1 cup dark/milk chocolate chips

Method:

1. Preheat oven to 175 degrees Celsius. Line two baking sheets with parchment paper.

2. Add drained chickpeas and honey/maple syrup to food processor or high powered blender. Blend until smooth and then transfer to medium sized bowl.

3. Add all remaining ingredients and stir thoroughly until combined.

4. Using two spoons, spoon onto tray in twelve equal portions.

5. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.

Did you know?

Chickpeas are high in fibre with each cookie providing 2.5g!
With the optional nut butter variations (almonds, macadamia or cashew), these cookies are the perfect lunchbox snack for children needing to be mindful of nut allergies at schools/childcare.

Recipe adapted from Taste.com