Gluten-Free Chocolate Cookies

Quick and easy to make, these gluten-free cookies are full of goodness and perfect for school lunches or afternoon tea.


  • 1 cup tinned chickpeas, drained and rinsed
  • 2-3 tbs brown rice flour
  • 1 tsp vanilla extract
  • 1 tsp baking powder (gluten-free)
  • ½ cup tahini
  • ¼ cup honey or maple syrup
  • 1 cup sultanas or other dried fruit
  • 1 tbs Bioglan cacao powder


Step 1.
Preheat oven to 180C. Line a baking tray with non-stick paper.

Step 2.
Blend the chickpeas with the rest of the ingredients in a food processor until smooth.

Step 3.
Spoon heaped tablespoons of the batter onto the prepared tray, flatten with a spoon or fork and bake for approximately 20 minutes.

Step 4.
Cool cookies on the tray for at least 10 minutes, before transferring to a wire rack to cool completely.

Makes 10

Recipe by Zoe Bingley-Pullin.