Ingredients
1 x 400g cup of canned chickpeas,
well-rinsed and patted dry with a paper towel
2 tsp vanilla extract/paste
1/2 cup + 2 tablespoons (165g) natural peanut
butter (no oil if poss)
1/4 cup (80g) manuka honey
1 tsp baking powder
A pinch of salt if your peanut butter
doesn’t have salt in it
1/2 cup (90 grams) dark chocolate chips
Method
1. Preheat your oven to 350°F / 175°C.
2. Combine all the ingredients, except
for the chocolate chips, in a food processor and process until very smooth.
Make sure to scrape the sides and the top to get the little chunks of chickpeas
and process again until they’re combined.
3. Put in the chocolate chips and stir it
if you can, or pulse it once or twice. The mixture will be very thick and
sticky.
4. With wet hands, form into 1 inch
balls. Place onto a piece of parchment paper. Press down slightly on the balls
to make them more cookie shape, they won’t change shape much in the oven. Bake for about 10 minutes. If you have used a
shop bought peanut butter with oil in the cookies will be a bit more doughy and
soft and less crunchy which is fine just not so much of a cookie crunch!
No comments:
Post a Comment