May 2022
Choc Chickpea Biscuits
Ingredients
- 400 g chickpeas Tinned, drained, rinsed and patted dry with paper towel
- 1/4 cup peanut butter
- 2 teaspoons vanilla extract
- 1/4 cup rice malt syrup
- 2 tablespoons coconut oil
- 1 teaspoon baking powder gluten free
- 2/3 cup dark chocolate baking chips are quicker to melt
Method
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Preheat oven to 180 celcius and lightly grease a baking sheet with baking paper.
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Place all ingredients except choc chips into a blender and pulse for 45 seconds-1 minute, or until all ingredients are blended together and the mixture has a doughy consistency.
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Place dough into a large mixing bowl and fold through the choc chips.
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Scoop out spoonfuls of dough and roll them into 10 balls, it is easiest to do this with wet hands as the mixture will be sticky.
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Place the balls onto the baking sheet and flatten them using the back of a spoon.
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Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
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Remove from oven and cool on rack.
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Store any leftovers in an airtight container (good for up to 5 days).