A few weeks ago I took my daughter to a cafe where I was inspired by a typo on the menu... "White Chic & Macadamia Cookies" - this cafe version absolutely did not have chickpeas in them, but I couldn't stop thinking about the idea ever since, and so this recipe was born.

These gluten-free white chocolate and macadamia chickpea cookies are soft, chewy, and just sweet enough, made with wholefood ingredients, pantry staples, and a blender... because we all know we only will get a few minutes to whip them up before the kids lose patience. They’re perfect for lunchboxes, afternoon tea, or those moments when you want something a bit nourishing but still feel like a cookie.

Ingredients

• 1 can (400g) chickpeas, drained and rinsed

• ¼ cup peanut butter (any nut butter or tahini would work)

• ¼ cup maple syrup or honey

• 2 tsp vanilla extract

• ¼ tsp fine sea salt

• 1 tsp baking powder

• ¼ cup almond meal (optional, for a firmer texture)

• ⅓ cup white chocolate chips (or any choc-chips or choc alternative)

• ¼ cup macadamias, roughly chopped

Method

1. Preheat oven to 180°C (fan-forced). Line a tray with baking paper.

2. In a food processor or blender, blend the chickpeas, nut butter, maple syrup, vanilla, salt and baking powder until smooth and creamy.

3. Add almond meal if using, and pulse to combine. The dough should be soft but spoonable.

4. Stir through white choc and macadamias by hand.

5. Scoop tablespoons of dough onto the tray. Flatten gently as they won’t spread much.

6. Bake for 15-20 minutes, or until edges are golden (our over is terrible so I'm always on the longer side). Allow to cool on the tray to firm up.

7. Store in the fridge for 5-7 days or freeze for future snack emergencies.

8. Enjoy!

Note

If you need to make these nut free for school lunchboxes you can substitute the nut butter for tahini, the macadamias for seeds (or more chocolate!) and the almond meal for some coconut flour. They will be quite a different cookie, but still so yummy x