Chickpea, Peanut Butter and Chocolate Cookies

Ingredients

• 400 g Chickpeas (1 x 400 g tin; drained and rinsed well. Approximately 240 g drained weight.)
• 1 Banana (Ripe)
• 3 tbsp Peanut butter
• 2 tbsp Honey or maple syrup (Use honey or maple syrup.)
• 1 tsp Vanilla extract
• 75 g Oats
• 0.5 tsp Baking powder
• Salt (Good pinch)
• 60 g Dark chocolate (Use 60–80 g, chopped or in chocolate-chip form.)

Steps

1. 1

   Add the drained and rinsed chickpeas, ripe banana, peanut butter, honey or maple syrup, and vanilla extract to a food processor or blender. Blitz until the mixture is smooth.

2. 2

   Add the oats, baking powder, and salt. Blitz again until the ingredients are combined and the mixture forms a cohesive cookie dough.

3. 3

   Stir the chopped dark chocolate or chocolate chips through the dough.

4. 4

   Leave the mixture to stand for about 5 minutes.

5. 5

   Scoop the mixture onto a lined baking tray, dividing it into 8–10 cookies, and flatten each one slightly.

6. 6

   Bake at 175°C fan for 15–18 minutes.

7. 7

   Leave the cookies to cool on the baking tray so they can firm up.

Notes

The source does not specify the exact amount of salt beyond a good pinch. The chocolate amount is given as a 60–80 g range. The transcript describes these as high in protein and made without refined sugar or flour, but those are descriptive claims rather than additional recipe instructions.

Nutrition per serving

• dessert
• cookies
• baked
• vegetarian
• gluten-free if certified gluten-free oats
• refined-sugar-free option
• peanut-containing
• soft-baked