Salted caramel 'chickpea' choc chip cookies
Choc chip cookies make a perfect afternoon snack option. With a crispness to the bite, and gooey chocolate chips melting in your mouth, what's not to love?! The sad thing about our favourite biscuits is that they are full of refined sugar, and with little fibre or protein make for a measly morning or afternoon snack.
My recipe harnesses the power of one of my favourite pantry items, the chickpea! These bad boys are packed with protein low Gi, high in fibre and a great source of folate, iron and zinc. Don't let the oddness of this ingredient deter you, I promise you won't taste a thing. The bonus of this recipe is that it also jumps on the salted caramel band wagon in a healthy way, with the use of dates and a pinch of sea salt, and you can even eat it raw like true cookie dough.
- 1 can of chickpeas, rinse and drained
- 4 tbsp 100% nut butter (I used peanut)
- 2 tbsp 100% maple syrup
- 1 tsp baking powder
- 1-2tsp of vanilla bean paste (if using an extract opt for 2 tsp)
- 4 majool dates chopped roughly, seed removed
- Himalayan sea salt (I use a grinder and put in 2 grinds, but just taste as you go)
- 3/4 block 85% Lindt chocolate (any dark choc brand will do, the darker the better) roughly chopped
- Heat oven to 160C.
- Use a food processor to blend chickpeas, maple syrup, nut butter, baking powder, and vanilla until smooth. Add in dates and salt and blend till combined.
- Stir through the dark chocolate, then roll into balls (heaped tsps full)
- Place in the oven on a lined baking tray, bake for ten minutes, if not golden keep in oven for a couple more minutes.
- Let cool or eat warm 🙂
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