Dairy, gluten, wheat, grain and egg-free, with nut-free substitution. Vegan and refined sugar-free.
My boys love these nutritious treats, known in our home as ‘calcium cookies.’ And because they’re so easy and quick to make, we have them pretty regularly. I should also add that the batter is delicious. I often make these after dinner once the kids go to bed so I can enjoy a little indulgence uninterrupted! You know how it is!
These cookies are naturally sweet and chewy and packed full of great nutrients. Thanks to the chickpeas and tahini they contain plenty of vital bone-healthy minerals including calcium, phosphorus, potassium, and magnesium – all needed for strong growing bones. Perfect for dairy-free kids!
Prep Time 5 minutes
Cook Time 15 minutes
Servings 16 cookies
400 gram tin chickpeas, rinsed and drained well
1/2 cup (125g) hulled tahini can substitute with any nut or seed butter
1/3 cup (85g) maple syrup honey or brown rice syrup
1/3 cup (85g) vegan dark chocolate chips can replace with raisins or sultanas
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch of salt
- Preheat 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. Allow to cool so they set.