Food

Gluten Free PB Cookie two ways

I’m not allergic to gluten and wouldn’t recommend following a totally gluten free diet unless you have to, however I really enjoy baking with alternative ingredients because of the added health benefits you get from it. Chickpeas are known for their high protein and fibre content and are said to help improve bone and heart health so adding them into your sweet treats is a sure fire way of adding some extra goodness to your diet – and I promise you can’t taste them! This recipe is so easy and you can eat it warm or cold depending how you feel – I loved it warm straight out of the skillet.

Ingredients:

  • 1 drained tin of chickpeas
  • 125g Crunchy Pics Peanut Butter
  • 2tsp Baking Powder
  • 40g Honey
  • A few drops of Sukrin Caramel flavour drops, to taste
  • 1 tbsp coconut oil
  • Handful of cacao nibs to taste
  • Beloved date heart – optional

 

Method:

  1. In a processor, combine together all ingredients apart from the cacao nibs until well mixed
  2. Add the cacao nibs and any extras then mix again with a spoon
  3. If you want to bake the cookie, line a small skillet with coconut oil, fill with the mixture, top with a date heart and bake for 10 minutes at 180 degrees
  4. If you want the cookie dough ready for flex bowls or just eating with a spoon (I won’t judge!) – then just pop it in the fridge to set

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Hope you enjoy – this really couldn’t be easier! Let me know if you try it by tagging me 🙂

J x

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