Ginger Peanut Butter Cookies
These peanut butter cookies might be a bit different but they’re actually delicious and you’d have no idea they’ve got chickpeas in them. They’ve got a soft texture, with a bit of crunch from the chocolate and pumpkin seeds. A great healthy protein snack that is perfect for lunchboxes or that snack on the run, which freeze perfectly too!
Author: Wick Nixon
Recipe type: Snacks
Serves: 14 cookies
- 400gm can chickpeas, drained and rinsed (or 1 ½ c if you're pre cooking your own)
- ½ c peanut butter
- 1 t vanilla essence
- ¼ c coconut sugar (or more if you have a sweet tooth)
- 1 t baking powder
- 2 t ground ginger
- 2 T pumpkin seeds
- 2 T coconut oil, melted
- pinch salt
- 1 T water
- ½ c rolled oats (or almond flour if GF)
- 2 T crystalised ginger, cut into small chunks, optional
- ¼ c dark chocolate, roughly chopped
- ¼ c cacao nibs
- To make the peanut butter cookies, preheat the oven to 180 C. Line a baking tray with baking paper or a baking sheet.
- In a blender or food processor, blend together the first 10 ingredients until evenly mixed.
- Transfer to a bowl or remove the blade and add the rest of the ingredients and evenly combine. Roll into small balls and place on the baking tray. Press down with a fork.
- Baking for 15-18 minutes until golden. Remove from the oven and leave to cool on a wire rack. Store in an airtight container in the fridge, pantry or freeze.
For other delicious recipes for the whole family for breakfast, lunch, dinner, snacks, desserts and sweet treats, check out the RECIPES section.
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