Flourless Peanut Butter and Chocolate Chip Cookies
There is no way that I can introduce these cookies in a way that would do them justice… but I guess I’ll try.
These treats are a great way to satisfy your sweet tooth while indulging in a high protein dessert. Using chickpeas as the base gives each cookie the energizing and staying power you need, without the legume-y taste.
Prepare to fall in love with your new favourite cookie.
Flourless Peanut Butter and Chocolate Chip Cookies
Servings: 18 cookies
Ingredients
- 1 540 ml can chickpeas drained and rinsed
- 1/2 cup all natural peanut butter
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/3 cup chocolate chips
- Pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Combine chickpeas, peanut butter, maple syrup, vanilla, baking powder and salt in a food processor. On low speed, mix these ingredients together until smooth. You may need to stop and scrape down the sides of the bowl half way through.
- Add in the chocolate chips and either pulse slightly or mix together with a spoon.
- Scoop a tablespoon of the cookie dough onto the lined cookie sheet, spacing the cookies evenly apart.
- With a fork or back of a spoon, lightly push down the dough.
- Bake for 17-20 minutes or until the bottoms of the cookies are golden brown. They will not rise or change shape much.
- Allow the cookies to cool for 5 minutes before handling. Enjoy!
Notes
Dietary considerations
- Dairy free: use dairy-free chocolate chips
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