Blueberry and Cinnamon Cookies

Blueberry and Cinnamon Cookies


These blueberry and cinnamon cookies are free-from gluten, grain and processed fats. They are a great mid-morning snack or on-the-go breakfast


  • 1 400g (14.1 oz) tin chickpeas, drained
  • 90g (3oz) brown sugar
  • 120g (4.2 oz) peanut butter
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 4 tbsp ground almonds
  • 1 tbsp soy milk
  • 60g (2oz) dried blueberries

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6. Blender the chickpeas, brown sugar, peanut butter, baking powder, ground cinnamon, ground almonds and soy milk in a blender until smooth.
  • 2
    Transfer the mixture to a bowl and fold in the dried blueberries. Split into 10, then roll each piece into a ball. Transfer to a lined baking tray and flatten the balls into cookie shapes and place in the oven to bake for 20-25 minutes, until edges start to brown.

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