Chocolate Button Cookie Slices
Chocolate Button Cookie Slices
Ingredients
- 2 tins chickpeas, 400g each, drained and rinsed
- 135 g smooth peanut butter, or almond butter
- 160 g honey, or maple syrup
- 2 eggs
- 30 g almond flour, (ground almonds)
- 30 g self raising flour
- 1 1/2 teaspoons cinnamon
- 3 tablespoons flaxseed, optional
- 120 g giant chocolate buttons
- 1 sprinkle sea salt
Instructions
- 1
Preheat the oven to 170 degrees Celsius (fan assisted).
⏱️ 10 min•🌡️ 170
- 2
To a food processor, add the drained and rinsed chickpeas, smooth peanut butter (or almond butter), and honey (or maple syrup). Blend until the mixture is as smooth as possible.
⏱️ 5 min
- 3
Transfer the blended mixture from the food processor to a mixing bowl. Add in the almond flour (ground almonds), self raising flour, flaxseed (if using), eggs, and cinnamon. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 4
Add a portion of the giant chocolate buttons to the mixture in the bowl and mix them in.
⏱️ 2 min
- 5
Transfer the mixture into a baking dish that has been lined with baking paper. Spread the mixture evenly. Place the remaining giant chocolate buttons on top of the mixture in the baking dish.
⏱️ 3 min
- 6
Bake in the preheated oven for 25-28 minutes.
⏱️ 28 min•🌡️ 170
- 7
After baking, remove the dish from the oven and leave the cookie slices to cool completely before slicing them into desired portions. This cooling process can take at least an hour.
⏱️ 60 min
- 8
Sprinkle a bit of sea salt over the cooled and sliced cookie slices, if desired.
⏱️ 1 min
- 9
Store the cookie slices in the fridge for up to 4 days or freeze for up to 3 months.
- 10
These are great reheated in the air fryer with a bit of ice cream, or with a drizzle of chocolate sauce.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Button Cookie Slices
- 2 tins chickpeas, 400g each, drained and rinsed
- 135 g smooth peanut butter, or almond butter
- 160 g honey, or maple syrup
- 2 eggs
- 30 g almond flour, (ground almonds)
- 30 g self raising flour
- 1 1/2 teaspoons cinnamon
- 3 tablespoons flaxseed, optional
- 120 g giant chocolate buttons
- 1 sprinkle sea salt
Instructions
- 1
Preheat the oven to 170 degrees Celsius (fan assisted).
⏱️ 10 min•🌡️ 170 - 2
To a food processor, add the drained and rinsed chickpeas, smooth peanut butter (or almond butter), and honey (or maple syrup). Blend until the mixture is as smooth as possible.
⏱️ 5 min - 3
Transfer the blended mixture from the food processor to a mixing bowl. Add in the almond flour (ground almonds), self raising flour, flaxseed (if using), eggs, and cinnamon. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 4
Add a portion of the giant chocolate buttons to the mixture in the bowl and mix them in.
⏱️ 2 min - 5
Transfer the mixture into a baking dish that has been lined with baking paper. Spread the mixture evenly. Place the remaining giant chocolate buttons on top of the mixture in the baking dish.
⏱️ 3 min - 6
Bake in the preheated oven for 25-28 minutes.
⏱️ 28 min•🌡️ 170 - 7
After baking, remove the dish from the oven and leave the cookie slices to cool completely before slicing them into desired portions. This cooling process can take at least an hour.
⏱️ 60 min - 8
Sprinkle a bit of sea salt over the cooled and sliced cookie slices, if desired.
⏱️ 1 min - 9
Store the cookie slices in the fridge for up to 4 days or freeze for up to 3 months.
- 10
These are great reheated in the air fryer with a bit of ice cream, or with a drizzle of chocolate sauce.