Chickpea biscuits with coconut and raisins

Ingredients

200 g flour from Sprouted chickpea crunchy flakes

1 teaspoon baking soda

1/4 teaspoon salt

100 g honey

1 egg

100 g coconut oil

1 teaspoon vanilla extract

60 g nut butter to taste

40 g Sprouted oat flakes

30 g grated coconut

30 g raisins

Procedure

Preheat oven to 165C. Crush or blend in a blender the Sprouted chickpea crunchy flakes into flour.
In a large bowl, mix together the chickpea flour, baking soda and salt. In another bowl, mix all the wet ingredients, i.e. honey, eggs, coconut oil, vanilla and peanut butter.
Add the mixed wet ingredients to the chickpea flour in the bowl and mix thoroughly. Then add the Sprouted oat flakes, coconut and raisins and mix.
Make golf ball sized balls of dough, lightly press in the centre and place on a baking sheet lined with baking paper.
Bake for about 12 – 14 minutes until the cookies are golden brown. Let cool after baking.

Ingredients