I am so excited to share this recipe with you! My kids have always loved chocolate chip chickpea cookies, and they’re such a great way to sneak some legumes in, but all the recipes that I found contained nuts. My six year old goes to a completely nut free school, so none of the recipes I found were an option for school lunches.
I really wanted to work out how to switch the peanut butter out of the recipes, but I wasn’t sure what I could replace it with. I knew that I needed something strong tasting, to cover the taste of the chickpeas. Finally, I decided to just go ahead and try the fallback oil replacement for sweet recipes – banana. Amazingly, it worked.
These cookies don’t taste of chickpea, so your kids will have no idea they’re eating legumes. The banana also isn’t overpowering, so they don’t have a strong banana taste.
This recipe works best with super ripe bananas. The first time I made them, I had very overripe bananas and didn’t need any extra milk at the end. The second time I tried it, my bananas weren’t as ripe, so I needed some extra liquid at the end, and I added an extra tablespoon of sugar.
These cookies won’t crisp up like normal biscuits, and they’re best served fresh from the oven. Having said that, my six year old thoroughly enjoyed having chocolate chip cookies in his school lunches for the week. I find that they keep best in a sealed container in the fridge.
I hope you enjoy this recipe. Let me know if you have any other recipes you’d like me to make nut free for school lunches!
Process chickpeas in the food processor until crumbly. If you don’t have a processor, you can mash with a fork.
Add the banana to the processor, and process until fully combined, and mostly smooth.
Sift the dry ingredients into a bowl, then add the chickpea and banana mix and chocolate chips.
Mix with a wooden spoon to form a moist dough. Depending on the consistency and ripeness of your banana, you may need to add some extra dairy free milk.
Drop spoonfuls onto a baking tray. As the dough doesn’t have fat in it, it doesn’t spread like traditional cookie doughs, so you need to flatten the biscuits, otherwise they will stay ball shaped.
Bake for 30 minutes until lightly browned.
Nut Free Chocolate Chip Chickpea Cookies
- 1 tin Chickpeas drained and rinsed
- 2 Bananas very ripe
- 1/2 tspn Baking Powder
- 1 1/2 cups Wholemeal Plain Flour
- 1 tspn Vanilla Extract
- 1 – 2 tbs Non Dairy Milk as required
- 1/2 cup Brown Sugar optional
- 1/2 cup Chocolate Chips dairy free
- Preheat oven to 180 degrees C (350 degrees F). Line a baking or cookie tray with baking paper.
- Add the chickpeas to a food processor. Process to a crumble.
- Add the bananas and vanilla extract. Process until well combined, and mostly smooth.
- In a separate bowl, sift flour, baking powder and sugar. Stir to combine.
- Add banana mix and chocolate chips to the dry ingredients. Mix with a wooden spoon to form a moist dough. Add extra milk if required.
- Spoon dessertspoonfuls of mix onto baking tray, and flatten slightly.
- Bake at 180degrees C for approximately 30 minutes.
|Nutrient||Per Serve||Per 100g|
|Energy||603kJ (144cal)||881kJ (211cal)|