Chickpea and Almond Cookies (gluten-free & vegan)
Serves: 20 cookies
  • 1 can chickpeas (1½ cups)
  • 4tbsp maple syrup
  • 2tbsp coconut oil
  • 1tsp cinnamon
  • pinch of bicarbonate of soda
  • pinch of sea salt
  • ½ lemon, zest
  • 100g ground almonds (1 cup)
  • 20 whole almonds
  1. Preheat the oven to 200°C (180°C fan)
  2. Line a baking sheet with baking paper.
  3. Drain the chickpeas well.
  4. Place chickpeas, maple syrup, coconut oil, cinnamon, bicarbonate of soda, sea salt and lemon zest into food processor and blend until combined into a smooth paste. You can use hand blender as well.
  5. Stir in ground almonds to form a smooth dough.
  6. With a hand form small balls, about table spoon full with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.
  7. Press whole almond onto the top of each cookie.
  8. Bake for about 25 minutes or until light golden brown.
  9. Enjoy!
Recipe by Nirvana Cakery at