Back-to-School Biscuits

Is there anything better than homemade biscuits on arrival home from school? Gobbled up quickly and washed down with a glass of cold milk, they are a much-loved afternoon treat at our place.

After school nourishment.

This recipe for chocolate chip cookies is based on one I found in a cooking magazine called One Handed Cooks. They are flour-free and egg-free and freeze very well. These little biscuits are perfect for helping to fill the tummies of hungry children before they shake off their school day and go outside to play! (Please note that these biscuits are unsuitable for a child with a peanut allergy.)

Back-to-School Chocolate Chip Biscuits

1 x 400g tin of chickpeas (rinsed and drained)
1/2 cup peanut butter
1 teaspoon baking powder, aluminium free
1/4 cup coconut sugar 
1 teaspoon vanilla extract
1/2 cup rolled oats
1/3 cup tiny dark chocolate chips

Place all ingredients, except the oats and chocolate chips, into a food processor and blend until well combined. Add the oats and chocolate chips and pulse until just combined. Roll teaspoonfuls of mixture into balls and place on prepared baking tray. Lightly flatten with gentle press of your fingers or a fork. Bake in a moderate oven until lightly browned. Cool on a wire rack. Serve with a chilled glass of milk or a healthy smoothie.  

Enjoy and make sure you leave some for the children! 

Meg

p.s. The recipe for Chickpea Cookies, on which the recipe above is based, can be found here on the One Handed Cooks website.