CHICKPEA PEANUT BUTTER COOKIES
1 1/2 cup Canned chickpeas
3/4 cup Smooth Peanut butter
1/3 cup Maple syrup
1/4 cup Oat flour
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup dark chocolate chips
Open the can of chickpea. Mine is 400g/15oz. Wash, and peel the chickpeas under tap water in a sieve. Place the chickpeas into the food processor with the rest of the ingredients except the chocolate chips!
Blend on high speed for 30 seconds. Stir in the dark chocolate chips with a spatula.
– Roll the cookie dough into a cookie ball between your hands. – Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie.
Flatten the cookies
Slightly wet your hands again and flatten each cookie with your hands into a round cookie shape.
Bake in an oven preheated to 350°F (180°C) for 12-14 minutes or until the top is golden brown and crusty on top.
Cool on the sheet for 10 minutes, then slide a spatula under each cookie to transfer them on a cooling rack.
Prep Time: 10 minutes Cooking Time: 12 minutes Makes: 12 Cookies Calories: 190 kcal per Cookie