Makes 12
Prep time: 20 minutes
Baking time: 10-15 minutes
Per cookie:
90 calories
6g carbohydrates
4.5g fat
5.4g protein
Ingredients
1 tin chickpeas (425g tin)
5 fresh medjool dates
2 Tbsp smooth peanut butter (60g)
1 tsp coconut oil
1 egg
1 tsp vanilla extract
30g True WPI90 Salted Caramel
1/4 cup almond meal
1 tsp baking powder
Optional: extra peanut butter and sea salt, to decorate
Method
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Preheat the oven to 180 degrees Celsius fan forced.
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Place the drained chickpeas, pitted medjool dates, peanut butter and coconut oil in a high-powered food processor and combine until smooth.
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Add in the egg and vanilla extract and further mix until well combined.
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Add in the protein powder, almond meal and baking powder and process until well combined - the batter should be quite thick and sticky.
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Place tablespoon sized portions of the batter on a lined baking tray - it should make about 12. Smooth the batter out with the spoon so that it is even and quite flat.
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Bake for 10-15 minutes or until the cookies are starting to look golden brown at the edges.
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Allow to cool before serving. Drizzle with peanut butter and sprinkle with salt to serve if desired.
