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Cook
35m
Cook
35m
Ingredients
Method
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Step 1
Preheat the oven to 160°C fan and line 3 baking trays with baking paper.
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For
80
M
I
2
tin
Chickpeas, 400g each, drained and rinsed
250
g
Salted peanut butter
200
g
Honey
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Try and use a Malteaser size ball as a guide! I did them a bit bigger but think I’d go smaller next time!
Alsoooo- For extra-crispy cookie crisps, turn the oven off and leave them inside with the door slightly ajar for around 20 mins. Allow to cool completely before storing and keep in an airtight container for up to 2 weeks somewhere dry and cool.
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April
12 days ago
So these are lovely however, I clearly made mine too large haha 😆 Will definitely go smaller next time... Bit the fact there is a next time for me is great as I don't like chicken peas, but wanted to give these a go anyway, and I can't tell the chickpeas are there really. They are lovely as cereal or a little grab and go snack too.
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Jaime C
3 months ago
Super yummy once you pour the milk! I didn't have any chickpeas so I swapped for a mix of other white beans and it worked perfectly! Only down side was how long it took to roll and squish everything so I kept myself occupied by watching Princess Diaries as I did it 😂
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Laura H
3 months ago
Loved making these... Now just to make them last until breakfast time!!
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