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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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Cook along with all of our recipes
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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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Laura H
2 days ago
Loved making these... Now just to make them last until breakfast time!!
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Cook
35m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 160°C fan and line 3 baking trays with baking paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
80
M
I
2
tin
Chickpeas, 400g each, drained and rinsed
250
g
Salted peanut butter
200
g
Honey
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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.
Only visible to you
Made it?
Cancel
Laura H
2 days ago
Loved making these... Now just to make them last until breakfast time!!
Like
Reply
Cancel
