I make a lot of gluten free foods because it’s just easier on the gut and easier (in general) for children’s tummies! These are awesome because they’re slightly heavier and more “chewy” than normal crunchy biscuits made with flour, although a little more indulgent than my average recipe!! Plus you can create your own flavors without any problems, yay! I’ve popped in a few variation suggestions for you too.
So without further ado…
Ingredients (makes approx 24-30)
- 2 x 400g cans chick peas, rinsed and drained
- ½ tsp baking powder
- 1 cup tahini (or nut butter of choice)
- 1/3 – ½ cup sugar (or honey or equivalent sweetener of choice)
- 1 tsp vanilla
Optional: 100g chocolate bits if you’d like choc-chip cookies – I use 78% Lindt dark chocolate and break it up into itty bitty pieces.
Optional: 150g chopped and pitted dates.
- Combine all ingredients (except chocolate) in a food processor (or with a bowl and stick blender) until smooth.
- If adding chocolate pieces, stir through now.
- Drop by spoonful onto lined baking trays (approx 12-15 per tray). And bake in preheated 180•C oven for 35-40minutes. You may wish to flatten them slightly with a fork about half way through the cooking time for a more level and ever-so-slightly crunchier cookie.
- Allow to cool slightly before eating.
Feel free to comment below with your own variations! I think this may work with broad beans or kidney beans too but have never tried it. 🙂