Chocolate Chip Chickpea Cookies

Snack, Treats

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.

Makes 8.Chocolate Chip Chickpea Cookies, Delalicious

  • 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
  1. Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
  2. Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
  3. Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
  4. Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
  5. Once fully cooled, store in an airtight container in the fridge.

Happy cooking,


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Caramelized Orange and Banana Pancakes

Breakfast, Snack

I am a self-professed pancake lover!! I would happily eat them every day if I could. These pancakes are what I like to call special occasion pancakes. You are not going to make them every day but when you do, you are in for a serious treat!

Pineapple would work great caramelized on top as a variation to orange and banana.

If you need anymore pancake inspiration try one of my other recipes. After all Who Doesn’t Love Pancakes!!

Serves 1.

Pancakes, Banana, Orange, Delalicious

  • 1 egg
  • 2 medium over-ripe bananas
  • zest of 1 mandarin orange
  • 1 tsp baking powder
  • 50mls milk or buttermilk
  • 1 tbsp flour
  • 1 tsp coconut oil
  • 1 tbsp butter
  • 1 tbsp brown sugar or ½ tbsp honey
  • 2 tbsp plain Greek-style or natural yoghurt
  • 1 tsp seed mix (linseed, poppy, chia, sesame, buckwheat groats)
  1. Whisk together 1 banana, eggs, orange zest, baking powder and milk until smooth.
  2. Add the flour and whisk again until well combined.
  3. Melt 1/3 of the coconut oil on a non-stick pan over a medium heat.
  4. Place 1/3 of the pancake batter on the pan and cook through. Flip over and continue to cook.
  5. Remove from the pan and keep warm. Repeat with remaining batter making two more pancakes. Keep pancakes warm as you caramelize the fruit.
  6. Melt the butter and brown sugar together in the frying pan over a medium heat until it begins to bubble. Slice the banana into slices and cut the orange into three.
  7. Place the fruit onto the pan and spoon over the syrup. Cook for 2 minutes on a high heat until evenly browned.
  8. To serve: spoon yoghurt between pancakes to create a tower. Top with the caramelized fruit and sprinkle over the seeds. Spoon over any remaining syrup from the frying pan.

Salted Almond Brownies


So I was all set to make these delectable Peanut Butter Brownies from Glenisk‘s collaboration with Tang to raise much needed funds for the Unicef Ireland Syrian Appeal. I was assembling all the ingredients when I realised I was short a few so these Salted Almond Brownies were born instead. I used 75% dark chocolate so they were quite rich but just use a lower percentage of chocolate for a lighter treat. The brownies are also gluten-free so handy treats that leave nobody out!

Makes 16.

Salted Almond Brownie

  • 75g almonds
  • 1 tbsp icing sugar
  • 1 tsp sea salt
  • 100g almond butter
  • 4 tbsp honey
  • 200g dark chocolate
  • 150g butter
  • 6 eggs
  • 150g ground almonds
  • 25g baking powder
  • 200g natural yoghurt
  • 1 tsp vanilla essence
  1. Preheat an oven to 170°C and line a rectangle baking tray with parchment.
  2. Place a large dry frying pan over a medium heat. Once hot; add the almonds, icing sugar and sea salt. Stir regularly to gently coat the almonds until the icing sugar is fully combined. Remove from the heat and set aside to cool.Salted Almond Brownie
  3. In a large mixing bowl, whisk together the almond butter and honey until fully combined.Salted Almond Brownie
  4. In a separate heatproof bowl, place the chocolate and butter and melt over a saucepan of simmering water until fully melted.
  5. In a separate bowl, whisk together the eggs before adding to the almond butter and honey. Continue to whisk until plenty of air bubbles have been created.Salted Almond Brownie
  6. Stir through the ground almonds and baking powder, followed by the melted chocolate and butter until well combined. Finally add the yoghurt and vanilla essence.Salted Almond Brownie
  7. Roughly chop 50g of the cooled salted almonds and stir through the brownie batter.Salted Almond Brownie
  8. Pour the batter into the lined tray and scatter over the remaining whole almonds.Salted Almond Brownie
  9. Bake in the oven for 30 minutes or until a skewer comes out clean.
  10. Allow to cool in the tray before cutting into squares. Keep fresh in the fridge in an airtight container.Salted Almond Brownie

Salted Peanut & Date Caramel Brownies


These little beauties are a twist on my Dark Chocolate & Cashew Bites.The date caramel is a real winner and works great simply drizzled over vanilla ice-cream or to make healthy caramel squares using my recipe for Fruit & Nut Caramel Squares. These brownies are also gluten-free so perfect for a fuss-free dinner party dessert for all served warm with some ice-cream or Greek yoghurt.

  • 150g dates, de-stoned
  • 1/2 tsp baking soda
  • 2 overripe bananas
  • 8 tbsp melted coconut oil
  • 3 tbsp almond butter
  • 400g tin butter beans, drained & rinsed
  • 100g ground almonds
  • 2 eggs
  • 1 tsp vanilla extract
  • 75g unsalted butter, softened
  • 3 tbsp raw cacao powder or use 50g melted 70% dark chocolate
  • 40g salted peanuts
  1. Preheat an oven to 170°C. Line a square sandwich tin with parchment paper.
  2. Place the dates & baking soda in a bowl, cover with bowling water & allow to soak for at least 20 mins to soften through.
  3. For the date caramel sauce: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again. Reserve 3 tbsp of the sauce for the topping.
  4. With a food processor or electric hand beater (if using an electric hand beater, I would recommend you mash or blend the beans first), blitz all the remaining ingredients (except the cacao powder/melted chocolate & peanuts) with the date caramel together until smooth. Finally stir through the cacao powder/melted chocolate & 30g of the peanuts.
  5. Pour the brownie mix into the prepared tin, scatter the remaining peanuts and drizzle the caramel sauce over the top.
  6. Bake in the oven for about 30 mins until a skewer comes out clean.
  7. Leave to cool in the tin, remove and cut into generous squares.

Cinnamon, Apple & Almond Squares


These squares combine an almond shortbread with a soft cinnamon sponge layer topped with seasonal apples & a frangipane crumble topping. They are refined sugar free & gluten-free flour can be substituted for plain flour to ensure they are friendly to all. Simply add a  steaming cup of tea or coffee with good company for the perfect treat.

Makes 20 squares.


  • 125g chilled butter, cubed
  • 3 tbsp honey
  • 150g ground almonds
  • 140g plain flour


  • 150g ground almonds
  • 125g chilled butter, cubed
  • 1 tbsp honey
  • 2 tbsp plain flour
  • 2 eggs
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 2 large cooking apples


  • 8 dates
  • 2 tbsp hazelnuts
  1. Preheat an oven to 160C. Line with parchment & grease a large rectangle baking tray.
  2. Base: pulse all ingredients in a food processor until it forms a dough. 
  3. Using the back of a spoon, evenly spread the dough onto the lines tray. Bake for 10-15 mins until golden. 
  4. Filling: roughly cube the peeled & cored apples. Place the honey, butter & ground almonds in the food processor & blitz until it forms a crumble like consistency. Reserve 3 tbsp of the mixture for the topping.
  5. Add the flour, baking powder, cinnamon & eggs and blitz until it forms a light batter. 
  6. Pour the batter on top of the cooked base and scatter the apple on top.
  7. Topping: roughly chop the hazelnuts & dates and stir through with the reserved almond mix. Using your fingers crumble over the apples. 
  8. Bake in the oven for 30 mins. Allow to cool in the tin and cut into square portions.

Healthy Carrot Cake with Yoghurt Icing


Carrot cake is possibly my favourite cake, however every time I make it I tweak the recipe another little bit. This version is gluten-free and very low in refined sugar. The yoghurt icing may appear initially quite runny but just leave to settle and thicken in the fridge before placing on top. The cake is best kept fresh in the fridge for up to 5 days.

  • 3 eggs
  • Zest of 1 small orange
  • 60ml olive oil
  • 1 ripe banana, mashed
  • 1 tbsp honey
  • 100g dessicated coconut
  • 100g ground almonds
  • 100g ground gluten-free oats
  • 2 tsp cinnamon
  • 2tsp gluten-free baking powder
  • 300g grated carrots
  • 50g walnuts
  • 50g pecans


  • 3 tbsp creme fraiche
  • 2tbsp Greek yoghurt
  • 1 tbsp honey
  • 5 chopped walnuts
  1. Preheat an oven to 160C. Line a large loaf tin with baking parchment.
  2. Whisk the eggs, honey, oil, orange zest and mashed banana together. 
  3. Stir in the oats, coconut, almonds, cinnamon and baking powder. 
  4. Add the grated carrot and chopped walnuts and pecans and stir until well combined. 
  5. Bake in the oven for 40 mins or until a skewer comes out clean. 
  6. For the icing: using an electric whisk combine the yoghurt, creme fraiche and honey together. Place in the fridge until required.
  7. Allow the carrot loaf to cool on a wire rack before adding the icing and chopped nuts.

Cherry Mascarpone Tart


This tart is the perfect answer to a summer’s evening. The pastry is completely gluten and wheat free, the elderflower cordial adds a subtle sweetness to the filling. The recipe uses cherry conserve, I made my own but if you don’t have time some cherry jam or store bought conserve will work well.

*The pastry fills one 23cm tin and three 8cm tins.


  • 4 oz ground almonds
  • 4 oz rice flour
  • 3 oz ground oats, gluten-free
  • 25g unsalted butter
  • 1 tbsp honey
  • 1 egg beaten
  • 700g black cherries
  • 3 tbsp cherry conserve
  • 125ml water
  • 250g mascarpone cheese
  • 1/2 tsp vanilla essence
  • 4 tbsp elderflower cordial
  • 250g creme fraiche
  1. Mix together the ground oats, almonds and rice flour in a large mixing bowl. Gently rub in the cubed butter with your finger tips until the mix resembles fine breadcrumbs. 
  2. With a fork stir through the honey and slowly add the beaten egg mixing with your fingers until the dough forms a ball.   
  3. Cover with cling-film and place in the fridge for at least 30 mins.
  4. Halve the cherries and remove the pits. Place in a large saucepan along with the water and conserve. Stir gently over a low heat until the cherries begin to soften.
  5. Remove the cherries with a slotted spoon and set aside to cool. Leave the remaining liquid on the heat until it reduces by half and thickens into a syrup. 
  6. Pre-heat the oven to 190C. Roll out the pastry on a floured surface to about 1 inch thickness. Gently press the pastry into a 23cm loose-bottomed tin. Cut away any extra and re-roll for another pastry tray.
  7. Line the pastry with parchment and place either baking balls or some rice on top. Place the tin in the oven on middle rack for 10-12 mins, remove the balls and parchment and continue to back for about 5 mins. Remove from the oven and allow to cool in the tin. 
  8. Gently beat the mascarpone, vanilla essence and elderflower cordial together until smooth. Fold in the creme fraiche and set aside.
  9. Once the pastry cases are cooled, pour in the filling and set in the fridge for at least 30 mins. 
  10. Remove the filled cases from the tins and position on a plate. Place the cooled cherries on top of the filling and simply drizzle with a few spoons of the syrup. 

Strawberry & Coconut Cake


I recently made this cake for a birthday and it was devoured within minutes, it’s a spin on a typical flan or Victoria sponge cake. The coconut flour and sour cream ensure that the cake is moist and doesn’t dry out. The berries can be altered to whatever is in season or else can be substituted for white chocolate curls and lemon curd used instead of the jam for a zesty lemon twist. The icing can also be used for cupcakes or to top carrot cake.

  • 100g caster sugar
  • 150g unsalted soft butter
  • 3 eggs, lightly beaten
  • 125g plain/gluten-free flour
  • 25g coconut flour
  • 1 tsp baking powder
  • 80g sour cream
  • 1 tbsp milk
  • 2 tbsp lemon juice
  • 2 tbsp strawberry/raspberry jam
  • 200g fresh strawberries, halved


  • 100g cream cheese
  • 100g creme fraiche
  • 1 tbsp honey
  1. Preheat oven to fan 160°C, line and grease a 20cm round tin.
  2. Cream the butter and sugar together until light and fluffy with a hand-held/stand mixer or food processor. 
  3. With the motor running, gradually add 1 tbsp of the beaten eggs at a time until well combined.
  4. Add in the dry ingredients and beat well. 
  5. Fold in the sour cream and milk by hand; followed by the lemon juice and continue to fold.
  6. Pour the mixture into the prepared tin and bake in the oven at 160°C for 15 minutes. Increase the oven to 180°C and bake for 15-20 minutes or until a skewer come out clean. 
  7. Remove from the oven and allow to cool in the tin. 
  8. For the icing; beat the cream cheese and creme fraiche together until smooth.
  9. Add in the honey and continue to beat until thick and creamy. Chill in the fridge.
  10. To assemble the cake: remove the cooled cake from the tin and spread a thin layer of jam over the surface followed by the icing. 
  11. Top with the halved strawberries and enjoy.