Spiced peanut butter and chocolate chip cookies
These spiced dairy-free cookies are almost too easy to make.
WHAT YOU NEED
- 1 can of chickpeas, washed & drained
- 1/4 cup of honey
- 1 tablespoon of Fix & Fogg Smoke and Fire peanut butter (optional: additional 1 tablespoon of F&F Super Crunchy peanut butter)
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of baking powder
- 1/4 cup of oats
- 1/4 cup of chocolate chips / pieces
Blend up chickpeas, honey, peanut butter & cinnamon. Place in a mixing bowl and add baking powder, oats and chocolate. Roll into balls, flatten to about ½ cm thick, and place on a tray lined with baking paper. Bake at 190 degrees for about 30 minutes, or until bases are brown.
Remove from oven and slide baking paper onto a wire cooling rack. After about 5 minutes remove the baking paper.
Now get your friends to guess what’s in them!