Creamy Choc Peanut Butter Cookies
A healthy twist to the all time favourite peanut butter cookie…! This recipe we are switching it up a bit using chickpeas.. yes chickpeas! You’re not only getting a healthy dose of fibre and plant based protein, but a delicious texture and flavour combination with the wholesomeness of peanut butter and (I’ve used) Loving Earth Hazelnut chocolate! A healthy treat for any age! Get creative with your recipe, add some cacao to the recipe for an added chocolate hit, or switch up your LE Chocolate with another flavour option! Most of all be mindful to not eat all of the mixture before placing them in the oven.. enjoy!
Makes 12 Cookies: Time 25 minutes
1 can organic chickpeas
3/4 cup desiccated coconut
1/2 cup coconut flour
2 heaped tbsp organic peanut butter
1.5 tbsp melted coconut oil
1/4 cup maple syrup
or 5-6 softened dates
pinch of salt
1 cup chopped of Loving Earth of Plant Milk Based Chocolate
Cacao Nibs and Coconut Flakes for decoration
Preheat oven to 170 degrees celcius
In a blender or food processor combine drained chickpeas, maple syrup and coconut oil
Pulse until the chickpeas are well blended
Add in remaining ingredients until you have a sticky dough like consistency
Taste and sweeten / season to your liking
Lining a baking tray with baking paper, spoon a helping of your mixture onto the tray, pressing into cookie like shapes.
Create a well or indent into the cooking using the back of the spoon to make room for you chocolate centre (around half way into the cookie)
Repeat with the remaining mixture!
Place in the oven to cook for around 12-15 minutes
Your cookies will be done when they have browned and you are able to move them (carefully) around the baking paper without sticking
Whilst the cookies are in the oven, melt the chocolate in a small saucepan over a low heat, continually stirring.
Ensure to be patient, as the chocolate will burn over a high heat! Remove from the heat when majority of the chocolate has melted, allow the rest to melt from the remaining stored heat in the saucepan!
When your cookies are done, remove from the oven and allow to cool before filling with the melted chocolate mixture
Sprinkle with cacao nibs and coconut flakes, before placing in the fridge to set (around 15 minutes!)
Keep stored in an air tight container in the fridge for up to 5 days!
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