When I saw the photos of these, I thought they looked fabulous & that the girls would love to make/eat them. Then, a couple of week later, while doing the online shop I read the ingredients list & I was gobsmacked, and to be perfectly honest a little bit concerned! But, we like all of the ingredients so we went ahead & made them, and they were Good!
Do read the original author’s post as it contains lots of tips. We heeded her warning that while these were delicious warm, they were “Yuk” when cold, by cooking them a few at a time. But, I did manage to hide 4 away to try cold and I have to say they were still quite nice! Definately nicer warm, but no-one complained about eating one cold the next day!
- 1 1/4 cups canned chickpeas, (approx 1 tin) well-rinsed and patted dry with a paper towel
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter or almond butter
- 1/4 cup (80 grams) honey (we used half honey, half maple syrup as we ran out of honey)
- 1/2 cup (90 grams) chocolate chips – don’t skimp on these!
- Preheat your oven to 350°F / 175°C.
- Line a baking tray with greaseproof paper
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
- 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.
- With wet hands, form into 1 1/2″ balls. Place onto the baking tray. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for 10-15 minutes.