makes
20-25
prep
10 minutes
cook
25 minutes
difficulty
Easy
makes
20-25
serves
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 3 cups chickpeas, drained
- 1 cup peanut butter (smooth or crunchy)
- ½ cup almond milk
- ¼ cup maple syrup
- 2 tsp baking powder
- ¼ cup cocoa powder
- ¼ tsp salt
- 1½ tsp vanilla essence
- 100 g dark chocolate, roughly chopped
Instructions
Preheat oven to 180°C (fan bake) and line a large baking tray with baking paper.
In the bowl of a food processor add the chickpeas, peanut butter, almond milk, baking powder, cocoa, salt & vanilla.
Process the mixture for 1-2 minutes until it becomes a smooth consistency. If you don't have a food processor a stick blender will do the same job. Stir in the dark chocolate chunks through the mixture.
Add tbsp of the mix to the tray and spread out into a round cookie shape.
Place the tray in the oven and bake for 15-20 minutes.
Remove from the oven and let the cookies cool for 5-10 minutes before placing onto a cooling rack.
Notes:
•These cookies can be kept in an airtight container in the fridge for 7-10 days or in the freezer for up to a month.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
