Chickpea Cookies

Ingredients

• 400g can chickpeas, drained, and rinsed then patted dry

• ⅓ cup nut butter (e.g. almond, peanut)

• 1 tsp vanilla essence

• 3 Tbsp maple syrup or honey

• 1 Tbsp olive oil or melted butter

• ½ tsp baking powder

• 3 Tbsp ground almonds

• 70g chopped dark chocolate or 1/4 cup chopped dried apricots (optional)

Directions

1. Preheat oven to 170°C.

2. Add chickpeas, nut butter, vanilla, maple syrup/honey and oil to a food processor. Blend until combined. Alternatively, use a potato masher to break down chickpeas then thoroughly mix through all remaining ingredients.

3. Add baking powder, ground almonds and chocolate or dried apricots (if using) and stir briefly to distribute through the dough.

4. With clean, damp hands, roll heaped tablespoons of cookie dough into balls and place on a lined tray, about 3cm apart (they won’t spread much). Flatten slightly with the back of a wet fork.

5. Bake for 12–14 minutes, until lightly golden. Remove from oven and leave on tray to cool slightly. Carefully transfer to a wire rack to cool completely, they will be quite delicate.

Tip: Store in an airtight container for your afternoon tea.

SERVES 14. Ready in 45 MINUTES.

NUTRITION INFORMATION - Average Quantity Per Serving

Energy 510 kJ | 123 kcal | Protein 3.9 g | Fat, Total 7.1 g | Saturated Fat 1.9 g | Carbohydrate 10.4 g | Sugar 5.7 g | Sodium 113 mg

This recipe features in the My Food Bag Diabetes friendly cookbook.