Chickpea Tahini Cookies

June, 2019

I love sneaking vegetables into my baking and chickpeas give cookies such a wonderful texture. These cookies are wheat, dairy and egg free!

Chickpea Tahini Cookies

Makes 8

  • 1 can chickpeas, rinsed

  • 1/3 cup tahini

  • 1 tsp baking powder

  • ½ cup rolled oats

  • 1 tbs maple syrup

  • 2 tbs pepita seeds

  • 1/4 cup currants

  1. Pre-heat oven to 180°c and line a baking tray with baking paper

  2. Add chickpeas, tahini, baking powder, oats and maple syrup in a food processor and blend until dough-like consistency forms

  3. Transfer into a bowl and add currants and pepita seeds. Fold through (you might need to use your hands here)

  4. Roll into 8 balls

  5. Place on the baking tray and using a fork, slightly flatten each ball

  6. Cook for 15 minutes or until light brown


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© Talia Cecchele, 2020