Chocolate Chip Blender Cookies
These cookies are simply divine....soft, sweet and stunningly simple to make. PLUS, they hide vegetables and you can make them nut free so you can send them off in lunchboxes!
Prep: 10 min | Cook: 20 min | Makes: 12
Chocolate Chip Blender Cookies
Stage 1:
400g tinned chickpeas, rinsed and drained
1 tbsp vanilla extract
¼ cup maple syrup
2 tbsp olive oil
⅓ cup peanut butter or tahini
1 tsp baking powder
1 egg (optional)
Stage 2:
½ cup dark chocolate chips
01 Preheat oven to 160°C.
02 Add stage 1 ingredients to a blender. Blend until fully combined, stopping to scrape sides down as needed.
03 Add chocolate chips to blender mixture and stir with a spoon, until combined.
04 Drop 12 equal mounds of mixture onto a lined baking tray. Cook for 20 minutes or until golden.
Store: In an air tight container in the fridge for up to 3 days or freeze for months.
Dietaries:
To make this recipe dairy free, opt for dairy free chocolate. To make this recipe nut free, use tahini instead of peanut butter.
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