Soft & Chewy Peanut Butter Cookies *Gluten free
- Makes 9 cookies, only 6 ingredients and done in 15 minutes !
270 ml of chick peas (soaked overnight), cooked & drained or if you prefer and easier 1 can (540 ml) of chick peas (drained)
2 tbsp of vanilla
1/4 cup of agave
3/4 cup of creamy peanut butter
1 tsp of baking powder
Pinch of salt
9 roasted peanut halves (optional)
Preheat oven at 350
Blend all of the ingredients in a food processor until smooth. Scoop with an ice cream scooper into balls, lay them on a silicone lined 17 x 12 baking tray, flatten to about 1/2 inch thick and top with a peanut (you may add a chocolate drizzlle if you wish or any other topping).
Bake for 10 minutes.
Let cool and enjoy !!!
*Can keep in the fridge up to 5 days
Cristina for Peas & Peace