Peanut Butter and Chickpea Cookies Recipe

Chickpeas serve an interesting role of wheat flour-substitute in this recipe, and deliver a nutty taste too!


Prep Time

15 minutes

Cooking Time

15 minutes


Makes 20

Recipe Ingredients

  • 410g can SPAR chickpeas, well drained
  • 5ml caramel essence
  • 50ml SPAR smooth peanut butter
  • 50g SPAR instant oats
  • 30ml SPAR honey
  • 5ml baking powder
  • 125ml choc chips, or 90g slab dark chocolate, roughly chopped

Recipe Method

  1. Preheat oven to 190°C.
  2. Blend the chickpeas to a paste in a blender or food processor. Add the remaining ingredients, making sure to scrape the sides at intervals until the dough has been evenly mixed.
  3. Roll heaped teaspoonful’s of the mixture into balls, and place onto an ungreased baking sheet. Press balls down slightly with a fork, making sure not to flatten them too much.
  4. Bake for 15 minutes.
  5. Allow to cool, and serve with your favourite hot drink or a scoop of SPAR vanilla ice cream.

Hints & Tips

  • Add 50g finely chopped nuts of your choice at the same stage as the chocolate.
  • For a different result, simply refrigerate the balls of uncooked mixture for 20 minutes instead of baking.

 Typical Nutritional Information (ready-to-eat)

 Per 100g

Per Cookie

Energy (kJ) 1172 351.6
Total protein (g) 8.2 2.5
Carbohydrate (g) 35.7 10.7
Total fat (g) 9.1 2.7
of which: Saturated Fat (g) 3.26 0.98
     Trans Fat (g) 0 0
     Mono-unsaturated Fat (g) 2.01 0.6
     Polyunsaturated Fat (g) 2.94 0.88
Cholesterol (mg) 1 0.3
Dietary fibre (g) 5.3 1.59
Total Sodium (mg) 54 16.2