Gluten Free Chickpea Cookies

Makes approximately 10 cookies


1 x 400g tin chickpeas, rinsed 1/3 cup peanut butter 1 egg (for vegans, replace with 2 tablespoons of the canned chickpea liquid) 1/2 cup almond meal 1/4 cup maple syrup 2 teaspoons vanilla essence 1 teaspoon baking powder Pinch of salt Handful of sultanas


1. Preheat the oven to 175°C.

2. Use a high-speed blender or food processor to blend the chickpeas, peanut butter, egg, almond meal, maple syrup, vanilla essence, baking powder and salt.

3. When well combined, pour into a bowl and stir through the sultanas.

4. Roll heaped tablespoons of the mixture into balls and flatten onto a baking tray with baking paper (I like to use an ice cream scoop to evenly portion the cookies).

5. Bake for 20 – 25 minutes or until just golden on top. Allow to cool completely before storing in an airtight container.

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