Chickpea & raisin cookies

Here’s another chickpea recipe for you to try out! If you missed my chickpea chocolate brownie recipe, click here to take a look.

I’m having lots of fun trying out chickpea recipes! These cookies are nutty, sweet and more filling than your standard cookie. They’re also flour-less so suitable for those intolerant to gluten. When they’ve cooled they’re more of a cake texture than crunchy, but still, the perfect accompaniment to your afternoon cup of tea. Crunch from the nuts and sweet raisins, plus the protein will make you feel fuller so one will hit the spot!

20150329_165331Ingredients:
240g chickpeas
40g powdered almonds
100g raisins
80g chopped almonds
1 egg
80g sugar
1 tsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt

Method:
1. Preheat the oven to 220’c and line a flat baking tray with greaseproof paper.
2. Add all of the ingredients except the raisins and chopped almonds to a food processor and blend for a couple of minutes, until you have a smooth mixture.
3. Add the almonds and raisins to the mixture and ‘pulse’ the food processor a couple of times to mix them in.
4. Dollop a small ball of the dough onto the greaseproof paper and press flat into a cookie shape. Repeat until you have used up all the mixture (I made 18 from the above ingredients).
5. Place in the oven for 20-25 minutes until the edges are starting to get crispy. Let cool and enjoy 🙂

Store in an airtight container!20150329_165525

The nutritional information below is per cookie:
CALORIES: 100kcal
TOTAL FAT: 4.4g
SATURATED FAT: 0.3g
PROTEIN: 3.2g

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