Chickpea & Chocolate Vegan Protein Biscuits
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 20 biscuits
Ingredients
  • 250g (1 ½ cups) Cooked organic chickpeas, drained and rinsed
  • 50g (½ cup) Wholegrain organic porridge oats (gluten free)
  • 75g (1/3 cup) Unrefined brown sugar (Demerara sugar, dark muscovado sugar, or coconut sugar)
  • 3 Tablespoons raw cacao powder
  • 3 Tablespoons extra virgin olive oil (EVOO)
  • 1 Teaspoon orange blossom water
  • ½ Teaspoon baking powder
  • A pinch of sea salt
Instructions
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Add all of the ingredients in a food processor and process until you obtain a smooth batter. Using your hands create a ball of dough with the batter.
  3. Place the ball of dough over baking paper and cover it with another piece of baking paper. Roll out the dough with the help of a rolling pin to the thickness of 1€ coin (approx. 0,25cm). Using a cookie cutter cut out as many biscuits as possible but keeping them slightly apart. Knead the trimmings back together and roll them out again using the same method with the baking paper.
  4. Once you have cut out all the biscuits just move the baking papers containing the biscuits to a baking tray. I like to work directly over the baking paper as it avoids the risk of breaking the biscuits when moving them to the baking tray.
  5. Bake the biscuits for about 20 minutes at 175 degrees C (350 degrees F). Remove them from the oven and place them on a cooling rack to allow them to cool completely before serving.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/chickpea-chocolate-vegan-protein-biscuits/