If you love cookies as much as we do; especially the type that are gooey and full of chunky choc pieces - oh, and are just as nutritious as they are delicious, then this is the recipe for you.
If you have read our blog on Iron & B12 on a plant based diet, you are likely familiar with the idea the chickpeas, amongst other lentils and legumes are a wonderful source of Iron. Adding them into sweet treats gives our traditional faves an extra boost of nutrition without compromising on taste.
Don't forget, Iron is vital for energy production, a healthy blood profile and optimal hormone production, so meeting your requirements is necessary.
Let's get baking!
You will need:
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of natural peanut butter
- 1/4-1/3rd cup of rice malt syrup (depending on how sweet you like your cookies)
- 2 tsp of vanilla extract
- 1/3rd cup of dark choc chips
- 1 tsp of baking power
- Pre-heat the oven to 180 degrees.
- Line a medium sized baking tray with baking paper, set aside.
- Combine all of the ingredients (excluding the chocolate chips) in a high speed food processor or blender until smooth.
- Fold through the chocolate chips.
- Roll 1 tbsp of mixture into a ball and place onto the baking tray.
- Flatten each ball of mixture with a fork.
- Place the cookies into the oven for 20-25 minutes or until golden on the outside
- Allow to cool before serving and store in an airtight container in a cool dry place for up to 3 days.
Recipe created by Millie Padula, Dietitian and Nutritionist.
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