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Ingredients
- 1/2 cup raw almond butter
- 1/2 cup natural crunchy peanut butter (or more almond butter)
- 1 overripe medium sized banana, mashed
- 1 tsp. vanilla essence
- 1/4 cup date paste
- 1 cup date sugar
- 3/4 cup chickpea and fava bean flour (or just chickpea flour)
- 1/4 cup sugar-free dark chocolate chips (e.g. "Krisda")
Details
Servings 15
Preparation time 10mins
Cooking time 20mins
Adapted from veganbaking.net
Preparation
Step 1
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Mix together nut butters until fully combined. Add in mashed banana, vanilla and date paste and mix together.
3. Add in date sugar and knead together. Then add in flour and knead until just, but fully, combined. Add chocolate chips.
4. Form 15 balls and place onto prepared cookie sheet, flattening each one. Bake in preheated oven for 8 - 10 minutes or until edges are just beginning to brown. Transfer to wire cooling rack and cool fully before storing in airtight container.
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