Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.
These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.
Store the cookies in a resealable container in the fridge for at least one week or freeze.
Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.
- 1 x 400g tin chickpeas, drained and rinsed
- 125g almond butter
- 60g dark chocolate
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
- Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
- Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
- Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
- Once fully cooled, store in an airtight container in the fridge.
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Hummus is a great snack to pair with raw vegetables, perfect to stir through pasta or as a spread on crackers or brown bread. This recipe keeps well in the fridge for about 3 days or else freeze it in small batches and just defrost before use.
- 2 tins chickpeas, drained & rinsed
- coconut oil
- 2 red peppers, de-seeded and halved
- 2 cloves garlic
- 1/2 red chilli
- 2 tbsp lemon juice
- 3 tbsp tahini
- 2 tbsp paprika
- 1 tsp cumin
- Roast the red peppers with the garlic with 1 tbsp coconut oil in an oven at 180°C for about 20 mins or until the skin begins to blister.
- Once the peppers & garlic are roasted, add to a food processor or blender with the remaining ingredients & blitz until smooth.
Hummus is a great snack at any time of day; serve with some celery sticks, layer on top of oat/rice cakes, a slice of sourdough or simply eat straight off a spoon! Any leftover roast vegetables could also be used instead of carrots. I tend to portion the hummus into little containers & freeze.
- 1 tsp coconut oil
- 4 large carrots
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tin chickpeas
- 2 tbsp tahini
- 4 tbsp olive oil
- 1 tbsp lemon juice
- Preheat an oven to 180C. Melt the coconut oil in a large roasting tray.
- Peel & cube the carrots, top & tail the garlic leaving the outer skin on. Add the carrots & garlic to the oil with the spices. Thoroughly mix together & roast in the oven for 20 mins until soft through.
- Drain & rinse the chickpeas. Add to a food processor or blender with the tahini, lemon juice with the roasted vegetables (squeeze the inner garlic clove out of the skin).
- Blend together with 2 tbsp of the oil. Continue to blend slowly adding the remaining oil until it forms a smooth consistency (add more oil or water if you feel it needs it).