Legumes in snacks, what a great idea! These chocolate and chickpea cookies have great texture, are gluten free and are a fantastic way to include some legumes into your snack times. The chocolate also helps to mask the chickpea flavour.

? Makes: 10
? Prep: 10 mins    Cook: 30 mins

Ingredients

• 1 tablespoon chia seeds
• 2 tablespoons water
• 425g can chickpea, drained (use leftover liquid to make egg free meringue)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch cinnamon
• 1 – 2 tablespoons honey
• 1 tablespoon cocoa
• ½ cup chocolate (you can use dark choc chips, dark choc melts roughly chopped or even your fav block chocolate roughly chopped)

Directions

1. Preheat oven to 180°C
2. Mix together chia and water and leave to thicken for 5 mins
3. Drain chickpeas and rub dry in a clean tea towel
4. Place all ingredients in a food processor (except choc chips)
5. Process for 20 seconds, or until mixture smooth and combined
6. Stir in chocolate
7. On a lined baking tray, place tablespoons of mixture onto tray
8. Flatten slightly
9. Cook for 30 minutes
10. Allow to cool on a cooling tray
    

Notes

For a real taste sensation try a combo of white and dark choc.

You could try substituting some of the chocolate with dried fruit.