Grain Free Peanut Butter Chocolate Chip Cookies
1 1/4 c canned chickpeas, rinse and patted dry
2 tsp vanilla extract
1/2 c + 2 tbsp natural peanut butter (regular peanut butter will make these too oily)
1/4 c honey
1 tsp baking powder
1/2 c chocoalte chips
Instructions:
Preheat oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Stir in chocolate chips. With wet hands, form into 1 ½ inch balls. The mixture will be very thick and sticky. Lightly press cookies onto a parchment paper-lined baking sheet. Bake for about 10 minutes. Remove and allow to cool. Makes about 20 cookies
Instructions:
Preheat oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Stir in chocolate chips. With wet hands, form into 1 ½ inch balls. The mixture will be very thick and sticky. Lightly press cookies onto a parchment paper-lined baking sheet. Bake for about 10 minutes. Remove and allow to cool. Makes about 20 cookies
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