I’m sorry to admit that I’ve been cheating on you with Instagram. It’s just so quick and easy and I’ve not had the time to give you the love you deserve. Please accept this delicious and healthy cookie recipe I came up with as my apology! I’ll be back soon, I promise. Big kisses x
3/4 cup ground porridge oats
1/2 cup homemade peanut butter
1 can drained chickpeas
1 large banana
6 tbsp aquafaba
1 1/2 tbsp cocoa powder
1 tbsp agave nectar
1/8 tsp salt
1/2 tsp baking powder
1/3 cup raisins
Preheat the oven to 180°c and line 2 baking trays with greaseproof paper.
In a food processor blitz the oats to a fine consistency, then tip into a mixing bowl and set aside. Add the peanut butter to the bowl.
Open the can of chickpeas carefully and drain the aquafaba into a separate container. Tip the chickpeas and 3 tbsp of aquafaba, along with the banana, into the food processor and blitz until smooth. Add the remaining aquafaba, cocoa powder, agave nectar, salt and baking powder and mix until combined.
Scoop the chickpea mixture into the mixing bowl and gently stir in the oats and peanut butter. Add in the raisins and stir until they are well distributed.
Place a large spoonful of the mixture onto the baking tray and form into a cookie shape, repeating until all of the mixture is used up. I got 23 fat cookies.
Bake for 18-20 minutes until the outsides have browned and are firm to the touch. Note however these will be quite soft cookies even when done, so don’t overbake!
Cool (or not, they’re also delicious hot!), eat, and store in an airtight container.
And I promise I’ll try to be back to business as usual soon!