Tasty treats for lunchboxes or afternoon tea
About this Recipe
Sweetened with honey rather than refined sugar and rich in fibre and protein, these choc-chip cookies are a great alternative to packaged, sugar-laden and nutrient-depleting snacks.
Step by Step Instructions
- 400g can chickpeas, well rinsed & patted dry
- 2 cups salted roasted peanuts, almonds or cashews
- ¼ cup honey
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ cup sliced almonds
- ½ cup choc chips or chopped dark chocolate
Preheat the oven to 150C and line a baking tray with baking paper.
Whizz the chickpeas, nuts, honey, vanilla extract and baking powder in a food processor until very smooth. Scrape down the sides and whizz again – you need the mixture to be very fine. Add the sliced almonds and pulse to break up slightly, then quickly pulse in the chocolate, so you can still see small chunks in the dough.
Form the mixture into walnut-sized balls (you can freeze them at this stage). Place on prepared tray and flatten slightly with a fork, rounding the edges.
Bake until a light golden colour (around 25 mins). Cool on the tray for 10 mins and then transfer to a wire rack. Once completely cool, store in an airtight container for up to 3 days. If they become soft, refresh for 5 minutes in an oven preheated to 180C.
Dark chocolate contains polyphenols, plant compounds which have antioxidant benefits and which help beneficial gut bacteria to thrive. It is also a source of magnesium.
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