Grain-Free Peanut Butter Cookie Cups
Ingredients
- 1 1/2 cups canned chickpeas
- 1/2 cup natural peanut butter, or sunflower butter for a nut free option
- 1/4 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 cup raw turbinado or coconut sugar
- 1 1/3 teaspoons baking powder
- 1/2 cup chopped non dairy dark chocolate
Preparation
Preheat oven to 375 degrees. Oil or line 18 mini muffin tins with paper liners.
Add all ingredients except chocolate to a food processor and process until a smooth dough forms.
Remove the processor blade and fold chocolate into the batter.
Divide batter evenly among the mini muffin cups.
Bake on middle oven rack 12-15 minutes, or until edges are just beginning to brown.
Cool completely before eating.
