These chickpea oat cookies are a satisfying snack, filled with goodies. Good for lunch boxes or for warding off those afternoon cravings!

Chickpea Oat Cookies

With a soft crumb and delicious aroma of coconut these cookies are all-rounders! A satisfying snack, filled with goodies. Good for lunch boxes or for warding off those afternoon cravings! Only 68 calories a cookie. The kids and I enjoy one with a milo around that 4pm slump.

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients Method

Ingredients

1/2 cup sultanas pre soaked
2 T honey
2 T coconut oil
Canned chickpeas drained and rinsed
2 eggs
Pinch salt
Pinch cinnamon
1/2 t baking powder
3/4 C dessicated coconut
1 C rolled oats

Method

Place your sultanas in a cup, cover with water and leave for five minutes.
Preheat oven to 160°C, fan forced.
Add sultanas and honey to food processor (add more if you like as these are your two sweeteners). Mix until sultanas are as finely chopped as you can get them.
Add coconut oil, mix and scrap down the sides and base with a plastic spatular.
Add chickpeas and blend until smooth.
Add salt, cinnamon and baking powder. Blend.
Remove blades from mixer, add coconut and oats, add a little extra if need be, you want a sort of thick-ish paste mixture so you can dollop out cookies.
Spray two cookie trays and make dollops with soup spoon. Press to flatten slightly. Makes about 24.
Place in oven, bake until golden brown and crispy looking. Approx 15 minutes.
Remove from trays and cool on a rack.