COOKIE CRISP🍪

This makes around 70-80 mini crisps, even more if you rolled them up smaller which I think I would do next time- go for a malteaser for a size guide!!🥰🍪 Ingredients⬇️ * 2 x 400g tins chickpeas, drained and rinsed * 250g salted peanut butter * 200g honey * 150g plain flour * 100g porridge oats * 100g dark chocolate, finely chopped Method⬇️ 1. Preheat the oven to 160°C fan and line 3 baking trays with baking paper. 2. Pat the chickpeas completely dry and add them to a food processor or blender and blend them until they’re mostly smooth. 3. Add the peanut butter and honey, I also added a good pinch of sea salt and blend again until combined. 4. Transfer the mixture to a large bowl and stir in the flour, oats and chopped dark chocolate. 5. Using a teaspoon or getting a tiny ball with your hands, roll up and place small amounts of mixture onto the prepared trays. Flatten each one slightly with the back of the spoon. This is tedious but so worth it🤣🤣 6. Bake for 12–15 minutes until golden around the edges! 7. For extra-crispy cookie crisps, turn the oven off and leave them inside with the door slightly ajar for around 20 mins !! 8. Allow to cool completely before storing and keep in an airtight container for up to 2 weeks somewhere dry and cool

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 160°C fan and line 3 baking trays with baking paper.

Step 2

2. Pat the chickpeas completely dry and add them to a food processor or blender and blend them until they’re mostly smooth.

Step 3

3. Add the peanut butter and honey, I also added a good pinch of sea salt and blend again until combined.

Step 4

4. Transfer the mixture to a large bowl and stir in the flour, oats and chopped dark chocolate.

Step 5

5. Using a teaspoon or getting a tiny ball with your hands, roll up and place small amounts of mixture onto the prepared trays. Flatten each one slightly with the back of the spoon. This is tedious but so worth it🤣🤣

Step 6

6. Bake for 12–15 minutes until golden around the edges!

Step 7

7. For extra-crispy cookie crisps, turn the oven off and leave them inside with the door slightly ajar for around 20 mins !!

Step 8

8. Allow to cool completely before storing and keep in an airtight container for up to 2 weeks somewhere dry and cool

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