If you’re looking for a keto cookie that tastes great, these cookies are IT! These cookies are gluten-free and also egg-free, but boy is the texture and taste just like a regular old choc-chip cookie.
These blender cookies are so quick and can be made with any nut or seed butter. I reckon you could even switch the chickpeas for another bean and they’d work a-ok.
You’ll need:
1 can chickpeas (or 1½ cups cooked chickpeas)
½ cup crunchy natural peanut butter (plus extra for topping)
2 tbsp carob or cacao powder
⅓ cup maple or rice malt syrup (less if you like)
1 tbsp vanilla powder, paste or extract
1 tsp baking powder
2 tbsp coconut oil (optional)
Pinch sea salt
And simply pop everything in your blender/food processor and then roll them out on trays as I do in the video.
Mine take anywhere between 25-35mins to cook at 180.
They store great in the freezer, fridge or in a container on the bench. I find a container on the bench makes them go soft and chewier, more fudge-like. I personally love eating them straight from the freezer, it slows me down as they’re so chewy!!!
I can’t wait to see you make these, be sure to tag me in on Instagram and Facebook when you make these cookies: https://www.facebook.com/StaceyClare…. and https://www.instagram.com/staceyclare…
More details on my fermenting course that helped to heal my son’s eczema can be found here – https://www.staceyclare.com/fermenting-course/
Come check out my other cookie recipes here: https://www.youtube.com/playlist?list=PLkYkpc5HXK5YkL8yWhLQXY0CAPYS_usi7
Check out my Hot Chocolate recipe here: https://youtu.be/xT3r7bTp2YQ
Check out my other snack recipes here: https://www.youtube.com/playlist?list…
You can view even more details on the recipe here: https://www.staceyclare.com/recipe/chickpea-chocolate-cookies/
Please do subscribe,
Stace x
Original of the video here
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