Choc Chip Cookies {low FODMAP, SF, GF}

Now, I know what you're thinking. A cookie without butter, sugar and flour ain't a real cookie...but these are actually amazing!

The secret ingredient to these is very, very random, but works very, very well...chickpeas!

As mentioned before once rinsed well canned chickpeas become FODMAP friendly, and their consistency once blitzed in the processor becomes quite similar to a (somewhat runny) biscuit batter.

The good fat is added with peanut butter, which adds great depth and counters out any 'chickpea' flavour to the biscuit.

The slight sweetness is added with Rice Malt Syrup and very, very dark chocolate, seriously the darker the better, or raw cacao if you can. If you're new to reducing your sugar intake maybe this is something you can do in stages, by building up to more cacao, less sugar in store-bought chocolate.

In the supermarket today I found 90% cocoa Lindt dark chocolate, so that might be a good stepping stone that's easily available to you.

But enough ramblings, here is the divine recipe for this humble cookie:


Makes around 12

1 can chickpeas
5 Tab natural peanut butter*
1/3 cup rice malt syrup, melted
40g dark chocolate, chopped
1 tsp vanilla essence
1 tsp baking powder
Pinch of salt


Preheat oven to 180 degrees C and line a baking tray.

Rinse chickpeas in a strainer under running water until all the bubbles and foam dissipate.

Add the chickpeas, natural peanut butter (I prefer crunchy peanut butter for the texture), rice malt syrup, vanilla, baking powder and salt into a food processor. I've found if I melt the rice malt syrup in the microwave for 30 sec before adding it in the mix the consistency of the batter works a lot better.

Blitz for a couple of minutes until you get a nice, smooth consistency. Once smooth remove the blade from the processor and add the chopped up chocolate chunks and combine with a spoon (no need to create another bowl to clean).

Now, the mixture is quite a wet one so to roll the biscuit balls I suggest wetting your hands and  rolling the balls by hand. Create whatever size biscuite you want from the size of the ball, as they will not rise or spread much at all.  Do note however that they can be a bit crumbly once cooked, so best not to go too big.

Bake in oven for around 12 minutes. They are best eaten warm, but I happily eat them room temp, from the fridge or even frozen...I really love these cookies!

Enjoy
x K

*Must be 'natural peanut butter' here otherwise it will not work. I'm talking 100% peanuts only, no added sugars, oils or salt. It tastes weird at first if you're used to the processed stuff but trust me you will adjust.