Made in minutes, devoured in seconds and freeze a dream. These Chocolate Peanut Butter Cookies have to be the ultimate healthy biscuits and who would have though that chickpeas are the secret ingredient?!
Makes 15 | Prep time: 5 mins | Cooking time: 20
1 can chickpeas (or 1.5 cups cooked chickpeas)
½ cup crunchy natural peanut butter
⅓ cup maple syrup
1 tbsp pure vanilla extract
¼ tspn fine sea salt
1 tspn baking powder
2 tbsp carob powder
Method of preparation:
Step 1: Preheat oven to 180c and line 2 cookie sheets with parchment paper and then set aside.
Step 2: Add all ingredients into a food processor. Blend for a minute or two, until all ingredients are well combined and the cookie dough is smooth and creamy.
Step 3: Using a spoon, scoop the dough into balls and drop onto cookie sheet evenly spaced. Bake for 20-25 mins.
They store great in an airtight container in the cupboard for a week or the freezer for a month.
A Healthy Mum Nutritional Tip:
Carob is a great option to cook with; unlike cacao it’s naturally caffeine free making it a better option for the kids.