Ginger and Turmeric Cookies
These spiced cookies are made of chickpeas, making them a great snack on the go or for when you get that sweet craving. You can try adding extra ginger and reducing the honey if you want something a little more spicy, or go the other way if you are swaying towards sweet.
Ingredients (makes 12 small cookies)
1 tin of chickpeas
30g of fresh ginger or 1 teaspoon of ground ginger
3 teaspoons honey
1 teaspoon turmeric
20ml almond milk
100g of sultanas
pinch of salt
(optional: 30g protein powder)
Preheat the oven to 180c.
Drain the chickpeas, then place them in a food processor for about 30 seconds.
Then add the oats, (protein powder), turmeric, honey, a pinch of salt and 60g of the sultanas. If you are using fresh ginger, remove the skin and grate, before adding this too. blend until smooth then transfer to a mixing bowl.
Stir in the last of the sultanas, then make 12 small balls with the dough. Flatten into cookies between the palms. Place the cookies on a baking tray lined with greaseproof paper.
Bake for about 7 minutes, then turn over and repeat on the other side.
Serve with nut butter, or on their own for a delicious snack.