Chocolate Chip Cookie Dough Muffins

Chocolate Chip Cookie Dough Muffins

1 Cup Coconut Sugar
3/4 Cup Dairy Free Spread
2 Tablespoons of Psyllium Husk
1 Vanilla Pod
1 Can Drained and Rinsed Chickpeas
2 Cups of Dairy Free, Gluten Free Chocolate Chips
4 Tablespoons of Coconut Flour
1 Teaspoon of Baking Powder
1/4 Teaspoon Salt

(1) Preheat oven to 180C, place mini patty pans in a mini muffin tin or line a baking tray with baking paper if making cookies instead of muffins.

(2) In a large mixing bowl add sugar and dairy free spread and mix on medium speed, add psyllium husk and the scrapings from a vanilla pod and mix again.

(3) Add the chickpeas and let mix for a while until the chickpeas are crushed and something resembling a dough is forming, add chocolate chips and keep mixing.

(4) Then add the rest of the ingredients, flour, baking powder and salt and let this mix well. Place a little in each patty pan, this mix doesn’t rise so the size you make it is the size it will remain, alternatively lay out some scoops for cookies.

(5) Cook in the oven for approximately 13 minutes, you will need to let them cool a bit before moving them as they won’t stay together well while they are warm.

(6) These should keep in an airtight container for approximately 3 days and are a great alternative for lunch boxes as they are nut, gluten, dairy and egg free.

These muffins are so yummy and the children love them. They are egg free, dairy free and nut free so they are perfect for lunch box treats

Amanda
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