Maple Ginger Chocolate Chip Cookie Dippers
Prep time: 
Cook time: 
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  • 2 cups chickpeas, well-rinsed and patted dry with a paper towel
  • ½ cup peanut butter
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • ½ cup almond flour (buckwheat or spelt flour work as well)
  • 1 tsp baking powder
  • ½ cup almond milk, room temperature
  • 1 tsp pure vanilla extract
  • ¼ tsp ginger spice
  • ¾ cup dairy-free chocolate chips
  1. Preheat oven to 400F (200 degrees)
  2. In a blender, blitz the chickpeas until well combined
  3. Add the rest of the ingredients and mix again until you have a homogenous mass
  4. If you have a small blender, blend the liquid ingredients first and then add the rest
  5. Add the chocolate chips or broken chocolate bar pieces to the mixture and combine
  6. Spread the mixture in a rectangular baking tin and bake for about 20-25 minutes
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at