Cookies are a staple in my home, we have them for snacks, and there’s always one going into the babes’ lunch boxes. I find the trick is to make high protein cookies, like these Double-Chocolate Chickpea Cookies. Not only will protein fill the kids up, but it will stop the blood sugar crash and the tantrums that all too often come after a sweet treat. Chickpeas are brilliant for this; you can’t taste them, they negate the need to use eggs in the recipe and they make the texture of the cookies SO FUDGEY.
Give these chickpea cookies a try; they freeze like a dream.
Chocolate Chickpea Cookies
These cookies are packed full of protein and other goodies plus they taste like a fudgey dream. Give them a try and you'll be a convert!
By Stacey Clare
Published:
Servings: 15
Ingredients:
Chickpeas: 400g tin
Carob or cacoa powder: 1/4 cup
Rice malt syrup: 1/3 cup
Baking powder: 1 teaspoon
Any type of plain flour: 1 tablespoon
70% dark chocolate: 60g, chopped
Directions:
Step 1: Preheat fan-force oven to 175ºC and line two baking sheets with baking paper. In a food processor pop all the ingredients except the dark chocolate and blend until well combined and all the chickpeas are gone. About 20-30 seconds will do it.
Step 2: Use two spoons to add oversize-teaspoon amounts to the tray, using the back of the spoon to lightly press them down.
Step 3: Then, chop the chocolate and place broken pieces on top of the cookies before popping them in the oven for 25-30 minutes.
Step 4: The cookies are done when they're crisp around the edges and still fudgey in the middle. Let them cool on the tray before diving in. I like to store them in the fridge, or freeze them for later. Put them into a tightly-closed freezer bag and they will freeze for up to one month.
Allergy Tweaks
Chickpea-free: Try butter or canellini beans instead
Gluten-free: Use buckwheat, rice or plain gluten free flour
Stace's Nutritional Tip
There's so much protein from the chickpeas in these yummy cookies, you'll feel full for hours afterwards. I make them up for the kids lunch boxes and pop them in frozen, that way they're perfect come recess time.
Step 2: Use two spoons to add oversize-teaspoon amounts to the tray, using the back of the spoon to lightly press them down.
