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.
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!
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