This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Cook time - 15-20 minutes

Difficulty - Easy

Serves / makes - 10 cookies

Ingredients 

100g cooked chickpeas 

1 lemon

Pinch of ground cumin

2T light tahini

50g dates, soaked in hot water for 30 minutes

1T rice syrup, more to taste 

50g oats

Equipment 

Bowl

Hand blender

Zester, fine grater or microplane

Baking tray

Baking paper

Method 

1. Heat the oven to 180c/360f/GM4.

2. Put the drained chickpeas into a bowl. 

3. Roughly blend the chickpeas using a hand blender.

4. Zest the lemon, add the zest to the bowl with the cumin, tahini and dates. 

5. Blend the mixture with a hand blender ensuring the dates have broken down and have  mixed well with the other ingredients. 

6. Roll the dough into 10 small balls, press them slightly to make a cookie shape.

7. Put the cookies onto the baking tray covered with baking paper. 

8. Bake for 15-20 minutes until golden and cooked through.

Tips 

• Rice syrup can be replaced with agave, fruit, date or golden syrup.