| Servings |
cookies
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Ingredients
- 400 grams tinned chickpeas drained
- 2 tbsp natural peanut butter
- 1 tsp bi-carb soda
- 2 tbsp cacao or cocoa
- 2 tbsp maple syrup
- 1/4 cup dark chocolate chips or cacao nibs
Ingredients
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Instructions
- Preheat oven to 160C and line a tray with baking paper.
- Place chickpeas, peanut butter, bicarb, cacao and maple syrup into a food processor and blitz until smooth. Taste and add more maple syrup if you need to sweeten it a little more.
- Stir through chocolate chips and roll into balls.
- Place each ball on the baking tray, allowing room to spread, and bake for 10 - 15 minutes.
- Allow to cool on baking tray before storing in an airtight container in the fridge for 4-5 days.
Recipe Notes
70 calories per cookie