COOKING TIME: APPROX 10 MINS
SERVES: APPROX 14 COOKIES
INGREDIENTS
**please read the notes first
1¼ cups canned chickpeas (just shy of a full 400g can,
well rinsed and patted dry with a paper towel)
2 tsp vanilla extract
½ cup + 2 tbs (165g) natural peanut butter**
¼ cup (80g) honey or agave syrup
1 tsp baking powder**
pinch of salt (if your peanut butter doesn’t have any added)
½ cup (90g) chocolate chips
PREPARATION
Have all the ingredients measured and ready to go and preheat
your oven to 175°C
NOTE
** Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no
nasties in your ingredients.
** If you need gluten-free baking powder and can’t find any store
bought products, mix 1 part cream of tartar + 1 part baking
soda + 2 parts cornflour/arrowroot.
** Don’t try making these with regular peanut butter (they won’t
work as it’s too oily) – only use natural peanut butter! (Try
making your own by roasting a small heap of organic peanuts
in the oven on a tray, then whizzing them up in your food
processor with a little salt or maple syrup if you wish)
1. Combine all the ingredients except for the chocolate chips in
a food processor and process until very smooth.
2. Give the bowl a scrape and process again until they’re well
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 very wet hands, form into 3 ½ cm balls.
5. Place onto a piece of baking paper. If you want them to look
more like normal cookies, press down slightly on the balls
with a fork.
6. They don’t rise a great deal so don’t think you’ve done anything
wrong!
7. Bake for about 10 minutes and after cooling them and try not
to eat them all at once 🙂
STORAGE, REHEATING & LEFTOVERS
** Store them in an airtight container but there won’t be many
leftover!
** Can be re-heated gently in the microwave
