Egg-free & grain free peanut butter choc chip cookies
1½ cups chickpeas, drained and rinsed
1 pinch of salt
1 pinch of bicarb soda
2 teaspoons vanilla extract
3 tablespoons smooth peanut butter
2 tablespoons milk
2½ teaspoons Natvia
Chocolate chips OR Chocolate, chopped
T. Preparacion → 5 min
T. Cocinado → 15 min
1. Puree chickpeas, salt, bicarb, vanilla essence and peanut butter together in a food processor or with an immersion blender. Blend thoroughly until well combined and all of the chickpeas have been pureed.
Add the milk, a tablespoon at a time to achieve best biscuit dough consistency.
Add the Nativia one teaspoon at a time until you reach desired sweetness.
Transfer to a bowl and mix in (by hand) chocolate chips/chopped chocolate.
Place teaspoonfuls onto a greased baking tray and bake for 10-15mins at 160-180°C.
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