High protein, reduced carbs so much lower glycaemic load than usual cookies.
These cookies are tasty and chewy and ridiculously to make.
Tin of chick peas (whole tin provides a bit too much for the recipe so take out a couple of tablespoons)
2 teaspoons Vanilla extract
165g peanut butter (I use half and half with almond butter)
80g honey or agave syrup (I use only 70g which still taste sweet enough)
1 teaspoon baking powder
salt if desired (only if your peanut butter is salt free)
90g choc chips (you can chop up some Green and Blacks 72% cooking choc)
Combine all ingredients, apart from chocolate, in a food processor. (I use a hand held one). Results in a very thick sticky mixture. Stir in the choc chips and make into 14 balls. Put on a baking sheet and squash tops to flatten slightly. Bake at 175 C for 10mins.
I am savouring my second one now with a cup of decaf coffee - decadence!
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