Protein Peanut Butter Biscuits (No-Bake, Flour-Free, Vegan)

People often ask me how my recipes come to mind.

The answer: “I do not know” – I just come to the kitchen and feel that today I want something nutty or chocolate, soft or hard, cold or warm.

On one such day, this unusual cookie recipe was born. It is so simple and fast, anyone can make them.

They are nutritious, slightly sweet, and remind me of ice cream, cake, and sweets at the same time! My children were completely ecstatic and ate them quickly.

Ready? Set? Let’s go cooking!

We will need: (20-22 pieces)

1 can (400 g.) of garbanzo bean flour (but everyone can boil the peas on their own)

5 tbsp. of ground oats

3 large, soft dates

1.5-2 tbsp. of peanut butter

2 tbsp. of agave or honey syrup

4 tbsp. of almond or any other milk

3 tbsp. of vegan or regular chocolate chips (you can use regular chocolate) +1 tbsp. of coconut oil or 2 tbsp. of water.

Grind all the ingredients in a blender to the consistency of a smoothie.

Pour the mix into a culinary syringe.

Line a baking tray or dish where the cookie will be frozen with baking paper and use the syringe to make flower shapes. Put them in the freezer for 2-3 hours or until completely frozen. Melt chocolate chips with peanut butter to get melted chocolate. You can use water instead of the butter, but the latter makes the chocolate crust more crispy.

Dip our biscuits into it and again put them in the freezer for 10 minutes.

Done! Take them out, let them sit and warm up.

Tasty and healthy!

Bon appetit!

P.S. You need to store these biscuits in the freezer