Almond and Raisin Chickpea Cookies

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Almond and Raisin Chickpea Cookies

My son Ted is nearly six and, even though I hate to admit it, he can be a very fussy eater. Once upon a time, Ted would happily sit and munch his way through a bowl of chickpeas. I was such a proud mum that my son would eat chickpeas. Ted didn’t eat many other vegetables but chickpeas, yes he did! Nowadays, if I serve a meal with chickpeas in, he is more than likely going to refuse it.

When I was thinking about snacks I could feed my son over the summer holidays, I have to admit I had my doubts about this recipe. I decided not to tell Ted what the main ingredients were until after he had eaten one. That way he couldn’t say he doesn’t like chickpeas until he had tried these yummy cookies.

Thankfully, Ted saw the raisins and the fact that they were cookies and he wanted to tuck in. Before they had even cooled. Ted didn’t even ask what was in them. He just really enjoyed eating them. So much so, that he came back for a third and almost a fourth helping too. These have the Ted seal of approval and I’m sure your kids will enjoy these treats as well.

Almond and Raisin Chickpea Cookies

Makes 12 – 14


  • Tin opener
  • Colander
  • Food processor
  • Scales
  • Bowl
  • Tablespoon
  • Baking tray
  • Grease proof paper
  • Cooling rack


  • Chickpeas x 1 400g tin
  • Almond butter x 150g
  • Brown rice flour x 4 tbsps about 50 – 60g
  • Maple syrup x 2 tbsps
  • Sultanas x 60g
  • Coconut oil for greasing


  • Preheat the oven to 180°C or gas mark 4.
  • Pre-line with grease proof paper or grease with coconut oil a baking tray and set aside.
  • Open the chickpeas using the tin opener.
  • Drain the chickpeas through the colander and wash them.
  • Pour the chickpeas into the food processor.
  • Measure the almond butter on the scales into the bowl.
  • Put the almond butter into the food processor.
  • Add in the maple syrup too.
  • Blend these ingredients together until they are smooth.
  • Continue to blend the ingredients while adding the brown rice flour.
  • Add a little flour at a time until the ingredients form a dough ball.
  • It may take a little more flour or a little less depending on how you like the dough.
  • Remove the dough ball and add in the sultanas.
  • The dough ball might be sticky so add a bit more flour.
  • Kneed in the sultanas by pressing and folding the dough ball over the sultanas in the bottom of the bowl.
  • Now remove a small piece of the dough and roll it in your hands until it forms a ball.
  • Then flatten the ball and place on the pre-lined or greased baking tray.
  • Repeat this process until 12 – 14 cookies have formed.
  • Place the baking tray into the oven for around 12 – 15 minutes depending on your oven.
  • When they are golden brown, remove from the oven and leave to cool on the baking tray.
  • Once the cookies are cold enough to touch, take them from the baking tray and place them on a cooling rack.
  • Then serve and enjoy.
Almond and Raisin Chickpea Cookies

Almond and Raisin Chickpea Cookies were a big hit in our house. These delicious sweet treats were so simple and easy to do. It took me about 30 – 40 minutes to make these yummy cookies and they are super health too. If you don’t have brown rice flour then you can use a flour of your choice. These are also a great snack to take with you or simply store them in an airtight container. They will keep for a couple of days but will start to go soft after that. However you decide to eat them scrummy treats, as always, please enjoy.

Do your family and friends enjoy sweet treat and do you think they would enough these cookies? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx