Easy Chick-Peasy Cookies

Cookies made from chickpeas. Yes - it is a thing and no, you won't taste them!

These cookies are gooey, golden, scrummy and won't turn you into a grouchy Cookie Monster from the inevitable post-consumption sugar low.

But why would you want chickpeas anywhere near your cookie jar?

Good question.

To keep it short and sweet, chickpeas (known as garbanzos in the States) give slow-release energy (huzzah!), are high in fibre (brilliant!), contain lots of protein (superb!) and are high in iron (fantastic!).

Basically, you want them in your life.


What You'll Need
Makes 6-8 cookies

Dry Ingredients

1/3 cup cookied chickpeas (drained and rinsed)
2/3 cup porridge oats
1/3 cup dessicated coconut
1/4 teaspoon salt
3/4 tsp baking powder
1/4 teaspoon baking soda
1/2 cup brown sugar
1/4 cup flaxseeds

Wet Ingredients

1 tablespoon greek yoghurt
1/3 cup milk (any)
2 tsp vanilla extract

Optional Extras to Mix Through
Dried fruit (raisins, cranberries, sultanas, dates etc)
Choc chips

The How-To

1. Preheat oven to 180c, and line a cooling rack with baking paper
2. In a blender mix all dry ingredients, leaving 1/3 cup of porridge oats out.
3. Transfer to a mixing bowl and combine with all wet ingredients
4. Mix in remaining porridge oats and any additional extras desired

(Note: here ideally leave mixture to sit for 10 mins to allow oats to absorb moisture from the mixture. But not a mandatory step)
5. Scoop into cookie-shaped balls ontothe baking paper, leaving at least 3cm between each as they will spread out while cooking.
6. Cook for ~18 minutes (until lightly bronzed)
7. Take out of oven, take the bisuits off the baking paper and put back onto the cooling rack.
8. Put back in the oven for a further 6 minutes (this should stop the bottoms being too sticky)
9. Leave to cool before eating.

Easy, breezy, chick-peasy.