Twix Cookies

Chewy chickpea cookies topped with a date caramel and melted dark chocolate.

Course Sweet

Cuisine Western

Keyword chickpea, cookies, twix

Prep Time 20

Cook Time 30

Total Time 50

Servings cookies

Calories 156kcal

Author Lauren

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.

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.

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.

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.