Choc Chickpea Biscuits

choc chickpeas biscuit


  • 400 g chickpeas Tinned, drained, rinsed and patted dry with paper towel
  • 1/4 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon baking powder gluten free
  • 2/3 cup dark chocolate baking chips are quicker to melt


  • Preheat oven to 180 celcius and lightly grease a baking sheet with baking paper.
  • Place all ingredients except choc chips into a blender and pulse for 45 seconds-1 minute, or until all ingredients are blended together and the mixture has a doughy consistency.
  • Place dough into a large mixing bowl and fold through the choc chips.
  • Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
  • Place the balls onto the baking sheet and flatten them using the back of a spoon.
  • Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
  • Remove from oven and cool on rack.
  • Store any leftovers in an airtight container (good for up to 5 days).