chickpea choc chip cookies

INGREDIENTS FOR 20 COOKIES
230g Canned Chickpeas (Drained weight)
150g Cashew Butter (Can also use peanut or almond)
40g Maple Syrup (Can also use honey or date syrup)
40g Coconut Sugar (Can also use light brown sugar)
2 Tsp Vanilla Extract
2 Scoops Vanilla Protein Powder
1 Tsp Bicarbonate of Soda
2-3 Tbsp Milk (Dairy/Nut/Oat milk can be used)
30g Chocolate Chips (Recipe uses 80% organic semi sweet chocolate)

HOW TO…

Preheat oven 190°C/375°F. Prepare 2 baking trays with parchment paper.

Combine all ingredients, apart from the chocolate chips, into a food processor and blend until chickpeas are smooth.

Scoop a spoonful of the mixture onto the trays to form the cookies, divide into approx 20 cookies. Gently pat down and swirl the tops with the back of the spoon. Now press in the chocolate chips.

Bake for 5mins in total, swap trays half way through baking time for an even colour. Remove from oven and leave to set and cool on a wire rack. 

MACROS…
Per cookie
Calories: 91kcals 
Net carbs: 8.6g
Proteins: 4.2g
Fats: 4.9g 

Hope you enjoy!