Chickpea Choc Cookie

Ingredients

20g Chickpea flour (or oat/ AP/ whole-wheat flour)20g salted caramel soy protein isolate @myvegan80-90 water/ milk10g powdered peanut butter @pb2foods (or 15g peanut butter)8g oat fibre (or more flour)1g baking powder2g chocolate chips

Method

1. Preheat air fryer/ oven to 1802. Combine all ingredients together in a bowl and shape the dough on a baking sheet3. (Optional) Use fork/ chopstick to poke a few holes – ideally nearby choc chips so it will not be too obvious4. Air fry/ bake for around 15 mins depending on your air fryer/ oven5. So important!! Let it cool down for a few minutes before serving as this allow the cookie to become crispier– I have forgotten to do so in my video so that’s why it’s so soft in the middle… –– Soooooo REMEMBER to wait for a while before eating –

Notes

If you would love to have a soft and moist cookie, add more fats (PB instead of PB2, add butter/ coconut oil) and maybe use milk instead