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

  • Step 1

    Preheat oven to 180 celcius and lightly grease a baking sheet with baking paper.

  • 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.

  • Step 3

    Place dough into a large mixing bowl and fold through the choc chips.

  • 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.

  • Step 5

    Place the balls onto the baking sheet and flatten them using the back of a spoon.

  • Step 6

    Place into the oven and bake for 12-13 minutes or until golden brown and cooked through.

  • Step 7

    Remove from oven and cool on rack.

  • Step 8

    Store any leftovers in an airtight container (good for up to 5 days).