These copycat Twix Cookies taste just like a real Twix bar, but healthy! Made with a super easy chickpea cookie dough, homemade caramel made from dates, topped with melted dark chocolate. They are also customisable to be gluten free and vegan!
I’ll let you in on one of my little secrets, Twix is my absolute favourite chocolate bar. So, I was more than happy to take on the challenge of making a healthy copycat recipe. I can also say that I’ve tried multiple batches of these faux Twix Cookies, for testing purposes of course.
With Christmas just around the corner, these homemade Twix Cookies are the perfect healthy and delicious treat for the family! Made with chickpeas for extra protein and fibre, these copycat Twix Cookies are soft and chewy. Topped with an easy date caramel and melted dark chocolate. Whether you’re having them for a snack or dessert, these Twix Cookies will satisfy your sweet tooth and leave you feeling full!
Why this is the BEST Twix Cookies recipe
- They taste pretty close to the real deal (regular Twix).
- Requires less than 10 ingredients!
- It’s easy to make, as this recipe doesn’t use any difficult dessert techniques.
- They are budget friendly – cost roughly AUD$7.00 (~USD$4.5), but can be cheaper!
- Uses everyday ingredients that you can easily find at the supermarket
- Are made from healthy wholefoods, so they are better for you!
Nutrition
ARE THESE TWIX COOKIES HEALTHY?
A regular Twix bar is a sweet / candy, so it is classified as a discretionary food. This is because it is full of ‘empty calories’. This means it is high in calories (from sugar and fat) but doesn’t contain any nutrients our bodies need.
On the other hand, these Twix Cookies are better because:
- Much lower in calories compared to a regular Twix bar. So you get much more bang for your buck!
- They are sweet but contain much less sugar than a real Twix bar!
- Have much less fat (including saturated fat) than a real Twix bar, and uses more healthy fats. So, they are better for heart and vascular health.
- Contain more protein than a Twix bar. Protein is important for repairing and building body tissues. As well as immune system function and various chemical reactions.
- Have much more dietary fibre than a Twix bar. Fibre promotes digestive health by feeding our gut bacteria. It can also help reduce the risk of constipation.
BENEFITS OF CHICKPEAS
Aside from being loaded with plant-based protein and dietary fibre, chickpeas come with many benefits such as:
- Are loaded with manganese, which is used to make connective tissue and bones. Manganese also plays a role in blood clotting and the immune system.
- Are a good source of folate, which is needed for our body’s to make new DNA and cell division. Our cells divide to grow and repair our body tissues and replace older cells.
- Has a decent amount of iron, which is used to make haemoglobin, the part of red blood cells that carry oxygen around our bodies. Is also used to make myoglobin, a protein that provides oxygen to our muscles.
- Contains copper, which helps our bodies absorb and use iron to make the haemoglobin. Copper also plays a role in making collagen and wound healing.
- Also has zinc, which helps support immune system reactions to fight off infections. Additionally, zinc is important for wound healing and making new DNA and proteins.
Recipe suitability
These Twix Cookies have a moderate amount of dietary fibre, at 4.6g per serving / cookie. This makes them a good choice for your gut health! They are low in cholesterol and sodium. They are made with mostly low GI ingredients, and when eaten in moderation, are diabetes friendly. They are vegetarian, and can easily be made gluten free and vegan.
Twix Cookies ingredients
- Chickpeas – Forms the base for the cookie. Scroll up to read about the benefits of chickpeas. Canned chickpeas can be loaded with excess sodium. Where possible, choose low / reduced salt canned chickpeas.
- Vanilla extract – Adds flavour to the cookie base and date caramel. Vanilla extract is more natural and contains more flavour than vanilla essence.
- Maple syrup – Purely optional. I’ve made these Twix Cookies with and without the maple syrup, and both taste great. So, if you’d like to reduce the amount of sugar, substitute it for extra milk.
- Extra virgin olive oil – I used the “Light” extra virgin olive oil from Cobram Estate, as it is light in flavour only. So you can’t taste it in the chickpea cookie dough. Extra virgin olive oil is rich in vitamin E, an essential nutrient which doubles as an antioxidant.
- Milk – Forms the liquid part and gives the date caramel a light colouring. Milk is rich in calcium and phosphorus, which helps to keep our bones healthy and strong.
- Baking powder – Adds a touch of salt and helps with the texture of the cookies.
- Wholemeal flour – Contains much more protein, dietary fibre and nutrients than white flour. In most developed countries, flour products are fortified with vitamin B1 (Thiamine). Our bodies use vitamin B1 to unlock energy (fuel) from our food.
- Medjool dates – Adds the caramel flavour. Medjool dates do have quite a bit of sugar, so thare are best eaten in moderation. However, they contain some dietary fibre, potassium, copper and a few other nutrients.
- Dark chocolate – Generally has more dietary fibre and less sugar than milk chocolate. Dark chocolate also has more magnesium, which helps our muscles and nerves work properly.
How to make Twix Cookies
CHICKPEA COOKIE BASE
- Preheat oven to 180°C/350°F.
- Add the chickpeas, vanilla extract, milk, maple syrup and extra virgin olive oil to a food processor. Blitz until a chunky paste forms.
- Sift the wholemeal flour and baking powder into the food processor. Tip any remaining bran leftover in the sieve. Pulse the food processor a few times until most of the flour is combined
- Line a baking sheet with baking paper. Roll the chickpea cookie dough into 8 individual balls and place them on the baking paper.
- Using either a cup or bowl with a flat bottom, press down onto the chickpea cookie dough balls. Press until they are roughly 1/2 a centimetre thick.
- Bake the cookies in the oven for 30 minutes or until they firm and slightly golden around the edges. Leave the baking tray to cool for 5 minutes, then transfer to a cake rack.
DATE CARAMEL
- Place your Medjool dates into a bowl and cover with hot water. Let the dates sit for 10 minutes or until soft.
- Cut the dates in half, remove the pith, and place them in a blender with the remaining vanilla extract and milk. Blitz until a smooth paste forms.
- Once the cookie bases are cooled, add a generous spoonful of the date caramel onto each cookie. Spread the date caramel with the back of a spoon until it almost covers the chickpea cookies.
DARK CHOCOLATE TOPPING
- Add the dark chocolate and extra virgin olive oil into a bowl. Heat the chocolate in the microwave for 10-15 seconds at a time. Stir with a fork in between, until the chocolate has completely melted.
- Top the cookies with a heap teaspoon of the dark chocolate and spread it gently with the back of the spoon. Let the chocolate layer cool before serving.
Storage
I would say these cookies will keep for 4-5 days in an airtight container. If it is hot / humid where you are, keep them in the fridge.
These cookies can also be frozen for up to 3 months. However, I have not tried this, so I cannot comment on their texture once defrosted.
Twix Cookies FAQ
Can I prepare the chickpea cookie dough in advance?
Yes, just store in an airtight container in the fridge until you are ready to make your Twix Cookies. I recommend allowing the date caramel to come to room temperature. Or heat it in the microwave before assembling the cookies. If the date caramel is cold, the chocolate will set much faster and be more difficult to spread.
Can I make the date caramel in advance?
Yes, just store in an airtight container in the fridge until you are ready to make your Twix Cookies. I recommend allowing the date caramel to come to room temperature or heat in the microwave before assembling the cookies. If the date caramel is cold, the chocolate will set much faster and be more difficult to spread.
Are these Twix Cookies nut free?
Yes, they are!
Can I use milk chocolate for this recipe?
You sure can!
Why are my cookies so dense?
The chickpea cookie bases can become dense if over mixed. It is important to pulse the food processor is almost combined.
Why isn’t my chocolate topping setting?
If you free poured the extra virgin olive oil, it may have been too much. Put the cookies into the fridge for an hour or the freezer for 5-10 minutes to set the chocolate.
Can I convert these Twix Cookies into a Twix slice or bars?
Yes! Line a square baking pan with baking paper. Press the chickpea cookie dough into the base of the pan and bake in the oven for 30-40 minutes or until golden brown. Set aside to cool slightly, then top the baked cookie base with the date caramel and melted chocolate. Cut into bars or squares. Tip: Make sure the date caramel is warm, then tilt the tray so that the melted chocolate spreads freely.
Substitutes & variations
- Chickpeas – Are ideal due to their colour and mild flavour. Otherwise, stick to beans that are light in colour and mild in flavour. So, butter beans, cannellini beans, or just about any type of white bean.
- Wholemeal flour – Just about any type of flour should work with this recipe. My top picks would be almond meal, spelt flour, or oat flour.
- Milk – You can substitute the milk for water if you want to reduce the amount of calories. However, this will make the date caramel much darker, and you won’t have as much contrast from the dark chocolate.
- Extra virgin olive oil – Is the best choice for cooking and health benefits. However, it can be substituted for avocado oil, walnut oil
Other dietary
Gluten free – Swap out the wholemeal flour for almond meal / flour.
Diabetes – Switch to sugar free dark chocolate and maple syrup (if using).
Vegan / dairy free– Use vegan friendly dark chocolate.
Tips
Don’t feel tempted to blitz the cookie dough until the flour is completely mixed. Just pulse it a few times, the remaining flour should mix through the chickpea cookie dough when rolling it into balls.
If your chickpea cookie dough is sticky, coat your hands with some flour before rolling it into balls.
Make sure whatever you use to flatten the cookies has an even surface with no lips. I used a glass cannister from Kmart with a flat bottom covered with baking paper. I just used a hair tie / elastic band to keep the baking paper on lol.
If you want your cookies to have a bit more crunch, add an extra 5-10 minutes to the baking time.
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Ingredients
CHICKPEA COOKIE BASE
- 1 400g can of chickpeas, drained & rinsed (Note 2)
- 1/2 tsp vanilla extract
- 4 tsp extra virgin olive oil
- 2 tsp maple syrup (optional) (Note 3)
- 2 tsp milk, preferably low / reduced fat
- 1 tsp baking powder
- 1/2 cup wholemeal flour
DATE CARAMEL
- 4-5 medjool dates
- 1/2 tsp vanilla extract
- 1/4 cup milk
DARK CHOCOLATE TOPPING
- 60 g dark chocolate
- 1 tsp extra virgin olive oil (Note 4)
Instructions
CHICKPEA COOKIE BASE
- Preheat oven to 180°C/350°F.
- Add the chickpeas, vanilla extract, milk, maple syrup and extra virgin olive oil to a food processor. Blitz until a chunky paste forms.
- Sift the wholemeal flour and baking powder into the food processor, and tip any remaining bran leftover in the sieve. Pulse the food processor a few times until most of the flour is combined.
- Line a baking sheet with baking paper. Roll the chickpea cookie dough into 8 individual balls and place them on the baking paper.
- Using either a cup or bowl with a flat bottom, press down onto the chickpea cookie dough balls until they are roughly 1/2 a centimetre thick.
- Bake the cookies in the oven for 30 minutes or until they firm and slightly golden around the edges. Leave the baking tray to cool for 5 minutes, then transfer to a cake rack.
DATE CARAMEL
- Place your Medjool dates into a bowl and cover with hot water. Let the dates sit for10 minutes or until soft.
- Cut the dates in half, remove the pith, and place them in a blender with the remaining vanilla extract and milk. Blitz until a smooth paste forms.
- Once the cookie bases are cooled, add a generous spoonful of the date caramel onto each cookie. Spread the date caramel with the back of a spoon until it almost covers the chickpea cookies.
DARK CHOCOLATE TOPPING
- Add the dark chocolate and extra virgin olive oil into a bowl. Heat the chocolate in the microwave for 10-15 seconds at a time, stirring with a fork in between,until the chocolate has completely melted.
- Top the cookies with a heap teaspoon of the dark chocolate and spread it gently with the back of the spoon. Let the chocolate layer cool before serving.
Notes
- Health benefits - Scroll up to read about the benefits of chickpeas and other ingredients in this recipe.
- Chickpeas - Canned chickpeas can be loaded with excess sodium. Where possible, choose low / reduced salt canned chickpeas.
- Maple syrup - If not using, substitute for an extra 2 tsp of milk.
- Extra virgin olive oil - I used the “Light” extra virgin olive oil from Cobram Estate. It is light in flavour only, you cannot taste it in the chickpea cookie base.
- Gluten free – Swap out the wholemeal flour for almond meal / flour.
- Diabetes – Switch to sugar free dark chocolate and maple syrup (if using).
- Vegan / dairy free– Use vegan friendly dark chocolate.
- Nutrition - Calculated per serve (1 cookie), assuming 8 serves.