I had a craving for cookies so I made these babies up. They’re the perfect fudgy texture, made from 5 simple ingredients, & hit all the flavour notes you’re looking for but without destabilising blood sugar or anything like that.
Makes 8 cookies.
1 drained tin chickpeas
1/2 cup peanut butter
1 medium apple
1/2 teaspoon bicarbonate of soda
1 handful chocolate chips
Optional - handful of chopped nuts or coconut
Blend apple, peanut butter & chickpeas until smooth, then add the bicarbonate of soda & fold through the chocolate.
Bake on a lined sheet in a preheated 180°C oven for 15 minutes. Let them cool on the tray for 10 minutes then transfer to a wire rack.
I love them warm & melty or fridge/freezer cold. They’ll keep for a week in the fridge or 3 months in the freezer.