INGREDIENTS:
2 cans of garbanzo beans (chickpeas)
6 – 8 medjool dates
1/4 cup peanut butter powder
2 tbsp cacao powder
1/2 tsp vanilla extract
1 tsp baking powder
Pinch of salt
INSTRUCTIONS:
Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper.
Blend ingredients:
In a food processor (or high powered blender) combine cookie ingredients.
Blend until smooth and dough-like. Scrape down the sides as needed.
Form cookies:
Scoop out portions and shape into round cookie balls on the baking tray. Flatten slightly with fork (they won’t spread much due to very lowfat).
Bake for 18–20 minutes, or until the tops feel firm and slightly cracked.
Cool: Let cool on the tray for 10 minutes. They’ll firm up more as they cool.