These are pretty darn good! The recipes have dark chocolate chips in them but can be made without them to eliminate the fructose. I experimented with stevia and rice malt syrup and you can definitely interchange the 1tbs rice malt syrup with 1/4-1/2 teaspoon stevia as I’ve done in the second recipe. I then played with a few flavour variations – the first one here is my favourite…
Preheat oven to 180C.
Choc chip macadamia:
Mix 2 cups cold chickpea flour / good pinch salt / handful of dark choc chips / handful chopped macadamias / 1/4 teaspoon baking powder
Melt 3 tbsp coconut oil / 1/2 tsp vanilla extract / 1 tbs rice malt syrup
Mix everything in a bowl and add approx 4 tbsp water (more or less as needed to form a thick dough).
Line a baking tray with baking paper. Roll the dough into balls and squash gently into a biscuit shape with a fork. Bake for 12-14 minutes until golden and remove to cool.
Choc-nut :
Same method – 2 cups cold chickpea flour / 1/2 tsp stevia / 1 heaped tbsp cacoa or 100% cocoa powder / 1/4 tsp salt / handful dark choc chips / 3 tbsp mixed nut and seed butter (you can use any nut butter) / 1/2 tsp vanilla extract / 3 tbsp coconut oil / 4 tbsp water
Tuck in!