Biscotti senza cereali al burro di arachidi e gocce di cioccolato (senza glutine, vegani, senza soia)

Ingredienti

• 1 1/2 cups cooked chickpeas (or 1-15 ounce can, drained and rinsed very well)
• 1/2 cup raw, unsalted almonds
• 3/4 cup natural peanut butter
• 1/2 cup pure maple syrup
• 1/2 cup chocolate chips (I used Enjoy Life Semi-sweet mini chips)

Preparazione

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line a cookie sheet with parchment paper and set aside.

3. 3

   Put all ingredients except chocolate chips in a food processor and process until you have a smooth mixture.

4. 4

   Remove the blade and stir in the chocolate chips.

5. 5

   Drop by the tablespoon full onto the cookie sheet.

6. 6

   Bake in the preheated oven for 18-20 minutes, until lightly golden brown on the outside.