Ginger Peanut Butter Cookies

These peanut butter cookies are literally 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, and they freeze perfectly too!

This recipe is from Wicked Wellbeing, where Wick’s focus is all about empowering healthy living for busy women. If you’re often left wondering what foods you could be eating to keep yourself more sustained and to make healthier choices, grab Wick’s FREE download,  “What Should I Eat?”.

Ginger Peanut Butter Cookies

400gm can chickpeas, drained and rinsed (approx. 1 ½ c if using pre-cooked)

½ c peanut butter (or any nut butter)

1 t vanilla essence

¼ c coconut sugar

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 crystallised ginger, cut into small chunks, optional

¼ c 70% dark chocolate, roughly chopped

¼ c cacao nibs

Method

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 freezer.

We have more of Wicks recipes for healthy baking on our blog, such as these Raspberry and Passionfruit Muffins which are another fantastic lunch box snack.