The main ingredient of these delicious salted caramel cookies may come as a surprise: chickpeas! These legumes are full of fibre, protein and iron. They also make a great cookie dough when combined with creamy almond butter and other goodies. Maca powder is one of these goodies, which is wonderful for balancing hormones and adds a caramel flavour.
I chose to buy a vegan salted caramel chocolate to put through the cookies. Pana Organic and Pico are two Australian brands that do natural vegan chocolate in this flavour and are sold at Woolworths, Coles and health food stores. You could also substitute for another vegan chocolate of choice or use cacao nibs for a healthy twist with crunch.
Gooey Salted Caramel Cookies
*makes approx. 12 cookies
- 1 ½ cups cooked chickpeas
- ½ cup almond butter
- ½ cup oats or almond meal
- ½ cup vegan salted caramel chocolate (I used the brand Pana Organic), cut into small square chunks
- ¼ cup maple syrup
- ¼ cup almond milk
- 1 tablespoon maca powder
- 1 teaspoon baking powder
- ½ teaspoon vanilla bean powder
- ¼ teaspoon sea salt
- Preheat oven to 180 degrees Celsius.
- Add oats to a food processor or blender and blitz into a flour.
- Add the rest of the ingredients (except for the salted caramel chocolate). Process until a dough is formed.
- Transfer dough to a bowl and stir through the salted caramel chocolate chunks.
- Use a tablespoon to scoop out some cookie dough and roll it into a ball using your hands. Place onto an oven tray lined with baking paper. Press into the middle of the cookie with a fork to flatten.
- Repeat until all of the cookie dough has been used up.
- Bake for 15 minutes or until golden brown.
- Allow to cool for 10 minutes before eating.