- Course: Snack
- Yield : 18
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
When you think of recipes including legumes you think of savoury, right? Well, these very moorish biscuits include chickpeas and peanuts – both of which are legumes – and are very yummy.
Health note: Always consider other children’s allergies and your school’s policy on nuts before offering these to other children or including them in your child’s lunchbox. Alternatively you could use softened butter in place of peanut butter for a nut free version.
Nutrition Note: Sure to be a hit with young and old, these are a fun and tasty way to include the goodness of legumes in your children’s diet.
More on legumes
Cooking with legumes (includes nutritional benefits)
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- 1 x 400g can chickpeas, rinsed and drained
- ½ cup 100% peanut butter*
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ cup sultanas
- ½ cup rolled oats**
- *Nut free: substitute softened unsalted butter for peanut butter (no longer dairy free)
- *Gluten free: omit the oats
Preheat the oven to 180°C and line a large baking tray with baking paper.
Combine the chickpeas, peanut butter, sugar, baking powder and vanilla extract in food processor and process until well combined. -
Transfer the mixture into a mixing bowl and stir through the sultanas and oats. (Note: you can freeze some of the mixture at this point.) -
Roll tablespoonfuls of the mixture into balls, place them on the baking tray and flatten gently. -
Place in the oven and bake for 10-15 minutes. -
Remove from the oven and allow the biscuits to cool on a wire rack. -
Store the biscuits in the fridge for up to a week, or freeze individually. -
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