/getattachment/6a542b34-855f-4cc2-ac32-2ee0452d9098/Peanut-Butter-and-Chickpea-Cookies.aspx
Peanut Butter and Chickpea Cookies Recipe
Chickpeas serve an interesting role of wheat flour-substitute in this recipe, and deliver a nutty taste too!
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
-
Preheat oven to 190°C.
-
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.
-
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.
-
Bake for 15 minutes.
-
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
30g
|
|
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 |
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