New Recipe Apricot and Chickpea Cookies

 GARDEN TO TABLE

RECIPE:  APRICOT CHICKPEA COOKIES  (My Food Bag)

VOLUNTEER  NOTES :  Supervise around food processor and hot oven

What to collect	Ingredients
Food processor or potato masher Measuring cups and spoons Rubber spatula Baking sheets lined with baking paper Fork to gently flatten cookies Clean dry tea towel Colander	400g can chickpeas, drained and rinsed then patted dry ⅓ cup nut butter / or use tahini 1tsp vanilla essence 3 Tbsp maple syrup or honey 1 Tbsp- olive oil or melted butter ½ tsp baking powder 3 Tbsp ground almonds / oats can be substituted here to stay nut free 70g chopped, dried apricots (you can substitute with choc chips, raisins, cranberries or other dried fruit)
Preheat the oven to 170 C. Add chickpeas, nut butter/ tahini, vanilla, honey and oil/butter to a food processor. Blend until combined. Alternatively, use a potato masher to break down chickpeas then thoroughly mix through remaining ingredients. Add baking powder, ground almonds/oats and apricots and pulse briefly to distribute through the dough. With clean damp hands, roll heaped tablespoons of cookie dough into balls and place on a lined tray about 3cm apart. Flatten slightly with the back of a wet fork. Bake for 12-14 minutes, until lightly golden. Remove from the oven and leave on the tray to cool slightly. Carefully transfer to a wire rack to cool completely, they will be quite delicate.