Don't they look and sound oh so yummy?
What if I told you they were completely vegan and gluten free?
It may deter some of you, but if you're the inquisitive type and appreciate better food choices every now and then, I think you will enjoy these straight out of the oven with a cup of your favorite tea!
Process 1 & 1/4 cups of canned chickpeas (rinsed and drained well ), 3 tbsp of natural crunchy peanut butter, 4 tbsp of agave syrup (you can substitute this for honey if you're not vegan), 2 tsp of vanilla extract with 1 tsp of baking soda in a food processor until smooth.
Mix 1 heaped tbsp of cacao powder with 1 tbsp of water until it forms a runny paste and fold through the cookie dough with only a few sweeping motions to create a marbled effect.
Spoon mixture onto a lined baking tray and bake at 180oC for 15 minutes.
Perfect for a not so naughty night time snack!
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