Delicious, but healthy Halloween cookies are the perfect treat to balance out all the candy and chocolate that comes with trick or treating. Kids (and adults) will never guess this tasty cookie is made using a base of chickpeas!
Ingredients:
- 1.5 cups chickpeas, canned
- 2 firm bananas
- ¼ cup maple syrup
- ½ cup peanut butter (or sub soy butter for nut free)
- 1 cup gluten free rolled oats
- 3 large handfuls baby spinach
- 1 TSP baking powder
- 2 TBSPN apple cider vinegar
- Candy eyes (we used Woolworths ‘Dollar Sweets’ edible candy eyes)
Method:
- Preheat the oven to 176 degrees celsius and line two baking sheets with parchment paper.
- Add everything EXCEPT the candy eyes to your food processor and process until smooth.
- Use a small cookie scoop to scoop the batter onto your baking sheets. You'll get about 26 cookies. Then with slightly wet hands or the back of a spoon press the cookies down and shape them into circles. The batter won't spread much, so shape them before baking.
- Bake for 16-18 minutes, then remove the cookies from the oven and gently press the candy eyes into your cookies while they are still warm. To make mouths, use a toothpick or the end of a spoon or fork to glide different mouth shapes into each of your spooky cookies.
- Let them cool & enjoy!