Sounds super weird, but after seeing all the recipes online I decided to try it! Result: 3 out of 4 fussy kids said they were ‘actually pretty good’ & they were gone in under 24hrs. High in fibre, resistant starch, protein…yet the experience is that of eating a nice doughy cookie! Way less sugar, way more nutrients & yes – kid friendly!! You can use choc chips, or just a single choc chunk in the centre like I did here. Also chopped nuts would work well!
2 x 400g tins of chickpeas, rinsed, well drained & given time to drip dry
1/2 cup of peanut butter
5 teaspoons of vanilla extract
1/2 cup of rice malt syrup (honey or maple syrup should work too)
4 tablespoons of coconut oil
1.5 cups of BallBag mix
2 tsp baking powder
1 heaped tablespoon of coconut flour
Rinse & drain the chickpeas – using a colander (give them a good shake or leave to drip dry).
Add all ingredients into your food processor & blend well until a smooth dough is formed. Taste the dough – it’s actually like cookie dough!
Using wet hands, make cookie dough balls & press down a little onto a paper-lined baking tray.
Add a choc chunk to the middle (press firmly into centre).
Bake (fan forced, top or middle shelf) for 25-30mins at 180 degrees or until cookies feel solid (they won’t be hard or crunchy, but should hold their shape well & be slightly browned on the bottom). You can leave them in the oven to gradually dry out a little more, then store in a sealed container, in the fridge or freezer if you want them to last more than a few days I would imagine. But chances are – they won’t!
Makes approx 20-40 cookies, depending on size