The base of these gluten free biscuits is loaded with protein. They are soft and gooey and golden on the outside. I chose a good quality dark chocolate chip for these but you can use milk chocolate too if you like or even add dried fruit instead such as currents, apricots or dates. Store in the fridge in an airtight container for up to 5 days.
Chickpea, almond and choc chip biscuits
- 400 grams or one can chickpeas rinsed and drained
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup almond meal
- 1 tsp baking powder
- 1/2 cup choc chips- leaving a few for the top
Preheat the oven to 180 degrees celsius.
Line a baking tray with baking paper or lightly grease.
In a large bowl or food processor add all of the ingredients except the chocolate chips.
Using a stick blender or the food processor pulse setting to bring all of the ingredients together. Removing the lumps from the whole chickpeas.
Add the chocolate chips and fold them through leaning a few for the top
Roll 12 even sized biscuits and slightly flatten them with a fork. Sprinkle them with chocolate chips and bake for 15 minutes.
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