Cashew & Caramel Cookies

Vegan, dairy-free, egg-free, refined sugar-free

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Makes 18 cookies

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Vegan, dairy-free, egg-free, refined sugar-free 〰️ Makes 18 cookies 〰️

These cookies are soft and fluffy thanks to one ingredient… chickpeas. Now don’t worry, because I promise you that you won’t taste them. They offer a neutral, nutty flavour that compliments the cashew butter and caramel chocolate perfectly. These cookies are not only delicious - but nutritious too. The chickpeas offer protein and fibre, while the nut butter provides protein and unsaturated fats. This means that they not only hit the spot in the taste department, but in the satiety (or satisfaction) department too.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1 can (425 grams) chickpeas, drained and rinsed well

• 1/2 cup cashew butter (almond also works well)

• 1/2 cup pure maple syrup

• 2 teaspoons pure vanilla essence

• 2 teaspoons baking powder

• 1/2 teaspoon sea salt

• 1 cup plain flour

• 90 grams vegan caramel chocolate (I use Pana Organic white caramel chocolate)

METHOD

1. Preheat the oven to 180° C and line two baking trays with baking paper. Add the chickpeas and the cashew butter to a food processor and blend on high until well combined.

   1 can (425 grams) chickpeas, drained and rinsed well

   1/2 cup cashew butter

2. Add the maple syrup and vanilla essence to the food processor and blend again until well combined. Stop the processor to scrape down the sides and near the blade to ensure that everything is incorporated.

   1/2 cup pure maple syrup

   2 teaspoons pure vanilla essence

3. Add the baking powder and sea salt to the food processor and blend again to incorporate.

   2 teaspoons baking powder

   1/2 teaspoon sea salt

4. Remove the blade from the centre of the food processor. Use a spatula to stir the flour into the batter. Once stirred in, the mix should have a cookie dough consistency.

   1 cup plain flour

5. Add the chocolate to the food processor and fold in gently with the spatula, being careful not to overmix.

   90 grams of vegan caramel chocolate, roughly chopped

6. Use a dessert spoon to place the dough onto the lined trays. The batter makes approximately 18 cookies. Bake for around 24 minutes, swapping the trays over halfway through. A good way to tell when they're just right is by checking the underneath of the cookie. They should be golden in colour. Remove from the oven and allow to cool. Once fully cooled, store in an airtight container for up to one week.