Recipe
Choc Chickpea Biscuits
20 minutes
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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Step 1
Preheat oven to 180 celcius and lightly grease a baking sheet with baking paper.
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Step 2
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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Step 3
Place dough into a large mixing bowl and fold through the choc chips.
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Step 4
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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Step 5
Place the balls onto the baking sheet and flatten them using the back of a spoon.
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Step 6
Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.
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Step 7
Remove from oven and cool on rack.
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Step 8
Store any leftovers in an airtight container (good for up to 5 days).
