PEANUT & CACAO NIB BISCUITS



INGREDIENTS:

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


METHOD:

  1. Preheat oven to 180 degrees

  2. Add all ingredients, except the cacao nibs, to a food processor and blend until smooth

  3. Stir in the cacao nibs

  4. Roll mixture into 3-4cm balls and place on a lined baking tray

  5. Press down gently to flatten the balls into a biscuit shape 2cm thick

  6. Bake for 15 minutes, or until the biscuits brown slightly

  7. Enjoy!


NOTES:

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.

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