Categories: Breakfast Desserts Recipes Snacks Sweet Treats
These blueberry and cinnamon cookies are free-from gluten, grain and processed fats. They are a great mid-morning snack or on-the-go breakfast.
Find lots of information on the ingredient in our glossary.
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Per cookie (71g)
Calories 197, Fat 8.8g, Saturates 1.5g, Carbohydrate 26g, Sugars 16g, Fibre 4g, Protein 6.2g, Salt 0.33g
Preheat the oven to 200°C/400°F/Gas 6. Blend the chickpeas, brown sugar, peanut butter, baking powder, ground cinnamon, ground almonds and soya milk in a blender until smooth.
Transfer the mixture to a bowl and fold in the dried blueberries. Split into 10, then roll each piece into a ball. Transfer to a lined baking tray and flatten the balls into cookie shapes and place in the oven to bake for
20-25 minutes, until edges start to brown.
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