1/2 cupsHulled Tahini (can Be Substituted With Nut Or Seed Butter)
1/3 cupsMaple Syrup
1/3 cupsVegan Dark Chocolate Chips
1 tspVanilla Extract
1 tspBaking Powder
1/4 tspSalt
Nutrition Information
Qty per 22g serve
Qty per 100g
Energy
0.1525kcalcal
0.70249668473388kcalcal
Protein
0gg
0gg
Fat (total)
0gg
0gg
- saturated
0gg
0gg
Carbohydrate
0.079375gg
0.36564376623444gg
- sugars
0gg
0gg
Dietary Fibre
0.000625gg
0.0028790847734995gg
Sodium
30.475mgmg
140.38417355584mgmg
Nutritional information does not include the following ingredients: Chickpeas (rinsed and drained well), Hulled Tahini (can be substituted with nut or seed butter), Maple syrup, Vegan dark chocolate chips, Vanilla extract, Salt
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Vegan Chocolate Chip Chickpea Cookies
Health coach and allergy-friendly cook Sharon Selby shares these delicious treats to ensure kids are getting enough calcium on a dairy-free diet.
These nutritious cookies (also known as calcium cookies) are naturally sweet and chewy. Thanks to the chickpeas and tahini they are packed with vital bone-healthy minerals including calcium, phosphorus, potassium and magnesium – all needed for strong growing bones.
Method
Preheat the oven to 200C and line a baking tray with parchment paper and set aside.
Pop the drained chickpeas, tahini, maple syrup, vanilla extract, baking powder, and salt into a blender and blend until smooth.
Fold in the chocolate chips or sultanas.
Using a tablespoon scoop the dough and drop onto the baking trays evenly spaced out.
Bake for 15 minutes or until golden and lightly browned.
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
