Makes 10 cookies
1 block: eat one cookie
2 blocks: eat two cookies
3 blocks: eat three cookies
Ingredients
1x 400g tin chickpeas, drained & rinsed
1/3 cup tahini
1 tbsp coconut oil (or avocado oil)
2 tbsp rice malt syrup
2 tsp cacao nibs
1.5 tsp vanilla extract
1/t tsp cinnamon
1 cup protein powder of choice
1/4 cup water (as needed)
Directions:
Pre-heat the oven to 180 degrees. Line a baking tray with baking paper
Place all ingredients except the cacao nibs & water into a blender or food processor and blend until combined.
You may need to scrape down the sides and blend, adding the water slowly to help with the consistency and until the batter becomes sticky.
Add the cacao nibs and mix together with a spatula.
Once the batter is sticky, roll into 10 balls and place onto the baking tray and flatten with a spoon.
Cook in the oven for 15 - 20 minutes or until brown.
The texture of these cookies will be doughy and not crunchy.