1/2 cup natural peanut butter (should be made of just peanuts and maybe a dash of salt)
1/4 cup maple syrup
1 1/2 teaspoons of vanilla essence
1 1/2 teaspoon baking powder
1/2 cup cacao nibs
And the 'secret' ingredient...
1 can of chickpeas, rinsed and patted dry
Preheat oven to 180 degrees
Add all ingredients, except the cacao nibs, to a food processor and blend until smooth
Stir in the cacao nibs
Roll mixture into 3-4cm balls and place on a lined baking tray
Press down gently to flatten the balls into a biscuit shape 2cm thick
Bake for 15 minutes, or until the biscuits brown slightly
The mixture will not look like traditional biscuit dough. It will be quite sticky, and I find it helps to wet your hands before rolling into balls as it prevents the mixture from sticking to your hands.
The biscuits can be kept in a container on a bench or in the fridge for up to 7 days.