Name: Chickpea Cookies
Yield: 16 cookies
Ingredients: 1.5 cups cooked chickpeas (tinned, rinsed); 0.5 cup light peanut butter (you could use almond butter instead or regular butter if you have allergies (although nut butter will up the protein content)); 0.25 cup skim milk; 1 tsp vanilla extract; 85 g dark chocolate chips; 1 tsp baking powder

Chickpea Cookies

Course

Snacks

Servings

Ingredients

1.5 cups cooked chickpeas tinned, rinsed
0.5 cup light peanut butter (you could use almond butter instead or regular butter if you have allergies although nut butter will up the protein content)
0.25 cup skim milk
1 tsp vanilla extract
85 g dark chocolate chips
1 tsp baking powder

Course

Snacks

Servings

Ingredients

1.5 cups cooked chickpeas tinned, rinsed
0.5 cup light peanut butter (you could use almond butter instead or regular butter if you have allergies although nut butter will up the protein content)
0.25 cup skim milk
1 tsp vanilla extract
85 g dark chocolate chips
1 tsp baking powder

Instructions

Place the chickpeas into a colander and rinse really well (a good tip is to make sure the chickpeas are fully dry before cooking to avoid soggyness). Place into a blender with the peanut butter, skim milk, vanilla extract and baking powder. Blend until smooth. Fold in the chocolate chips.
Drop the mixture by the tablespoon onto baking trays. Bake the cookies for 15 minutes at 200C or until lightly browned.

Recipe Notes

Recipe makes 16 cookies. Calories per serving (cookie): 103, protein per cookie 5.2g.