I make these soft, chewy cookies fairly often for the family because they are a healthier alternative to regular cookies. The chickpeas and almond flour give them a protein base to help counteract any blood spikes from the sugar content.
I cook my own chickpeas using this method, and bag them up in the freezer in two cup portions to use for these cookies or other recipes.
I've tried to keep the plain wheat flour content of this recipe down to just 1/2 cup, but if you want a firmer, crunchier biscuit, you could increase it to as much as one and a half cups.
Sometimes I make these cookies with raisins, other times chocolate chips, and for today's recipe I've used a mixture of dried cranberries and raisins.
- 1c coconut sugar or other unrefined sugar
- 200g butter, softened
- 1 egg
- 2t vanilla essence
- 2c cooked chickpeas, rinsed
- 1c rolled oats
- 1/2c almond flour
- 1/2c plain all-purpose flour
- pinch salt
- 3/4c dried cranberries, raisins or chocolate drops
- 1/2c walnuts, optional
- Preheat oven to 180°/ 350°F and line a baking tray with baking paper.
- In a food processor, blend together the sugar and butter on medium until smooth.
- Add the egg and vanilla and blend them in.
- Add the chickpeas, rolled oats, almond flour, plain flour and salt and mix them until just combined.
- Add the cranberries and walnuts (if using) and mix on a low speed until they are dispersed and a thick dough forms.
- Spoon dollops of dough onto your prepared baking sheet and press gently with a fork to flatten.
- Bake at 180°/ 350°F for 13 minutes, or until the cookies are golden and just set.
- Store in an airtight container for up to three days, or freeze.
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