Cookies Recipes

Egg & Gluten-Free Chickpea Cookies

If you’re looking for a keto cookie that tastes great, these cookies are IT! These cookies are gluten-free and also egg-free, but boy is the texture and taste just like a regular old choc-chip cookie.

These blender cookies are so quick and can be made with any nut or seed butter. I reckon you could even switch the chickpeas for another bean and they’d work a-ok.

You’ll need:
1 can chickpeas (or 1½ cups cooked chickpeas)
½ cup crunchy natural peanut butter (plus extra for topping)
2 tbsp carob or cacao powder
⅓ cup maple or rice malt syrup (less if you like)
1 tbsp vanilla powder, paste or extract
1 tsp baking powder
2 tbsp coconut oil (optional)
Pinch sea salt

And simply pop everything in your blender/food processor and then roll them out on trays as I do in the video.

Mine take anywhere between 25-35mins to cook at 180.

They store great in the freezer, fridge or in a container on the bench. I find a container on the bench makes them go soft and chewier, more fudge-like. I personally love eating them straight from the freezer, it slows me down as they’re so chewy!!!

I can’t wait to see you make these, be sure to tag me in on Instagram and Facebook when you make these cookies:…. and…

More details on my fermenting course that helped to heal my son’s eczema can be found here –

Come check out my other cookie recipes here:

Check out my Hot Chocolate recipe here:

Check out my other snack recipes here:…

You can view even more details on the recipe here:

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Stace x

Original of the video here

Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes

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