https://www.lifestylefood.com.au/recipes/23764/chickpea-chocolate-biscuits

LifestyleFOOD.com.au

by Michelle K from VIC These biscuits are sugar-free, dairy free, gluten and grain free.

Ingredients

  • 240gm (1 can) chickpeas, rinsed and drained

  • 2 eggs

  • 130gm (½ cup) natural peanut butter (smooth or crunchy)

  • 70gm (? cup) Natvia

  • 50gm (½ cup) desiccated coconut

  • 40gm (? cup) cocoa powder, sifted

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

Method

  • 1.

    Preheat oven to 170 degrees Celcius and line a large, flat baking tray with baking paper.

  • 2.

    Place the chickpeas and eggs in the bowl of a food processor and process until fairly smooth, scraping down the sides once or twice to mix in any larger chunks (you could also use a stick blender for this if you don’t have a food processor).

  • 3.

    Add the remaining ingredients and process until combined (you can mix the remaining ingredients in by hand, if you prefer). you should have a firm, slightly sticky dough.

  • 4.

    Roll a tablespoon of the mixture into a ball and flatten slightly before placing it onto the baking tray, repeat with remaining mixture, spacing the balls about 2-3cm apart (they won’t do much rising).

  • 5.

    Bake in the middle of the oven for 10-15 minutes. When they’re cooked, the biscuits will feel firm to touch and the surfaces will crack a little.

  • 6.

    Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Best eaten while still warm from the oven, store in an airtight container.

Nutritional information

Nutritional analysis per serving (20 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

If you don’t need these biscuits to be completely sugar or dairy free, you could add a ½ cup of dried fruit or chocolate chips to the mixture. If you prefer them a little sweeter, you could increase the Natvia to a ½ cup.

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