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.
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
Instructions
- 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.