California blender cookies
24 COOKIES
● 75G WALNUTS ● 100G ROLLED OATS
● 1 X 400G CAN CHICKPEAS OR WHITE BEANS, DRAINED AND RINSED ● 70ML PURE MAPLE SYRUP ● 160G ALL-NATURAL PEANUT BUTTER ● 2TSP VANILLA EXTRACT ● ½TSP FINE-GRAIN SEA SALT ● 1TSP BICARBONATE OF SODA ● 160G CHIA SEEDS ● 75G DARK CHOCOLATE CHIPS
Preheat the oven to 180C/ Gas 4 and place a rack in the centre. Line two baking trays with baking paper.
Place the walnuts and oats in a blender or food processor and pulse into a flour. Add the chickpeas to the blender along with the maple syrup, peanut butter, vanilla, salt and bicarbonate of soda. Blend until smooth. Use a wooden spoon to stir in the chia seeds and chocolate chips. 25 MINS
One tablespoon at a time, shape the dough into balls and place them on the prepared baking trays 2.5cm apart. Bake for 10-12 mins, until golden. Move the cookies to a wire rack to cool. The cookies will keep in an airtight container in the fridge for up to a week.
Alternatively, mix 20g shredded coconut with ¼tsp turmeric into the dough or top cookies with crushed freeze-dried raspberries.