I've made chickpea cookie dough dip and chickpea blondies but now it's time for chickpea cookies. Using powdered peanut butter makes them much lower in fat and calories than traditional peanut butter cookies. They mix up quickly in a food processor and only require a few ingredients.
Ingredients:
1 15oz can chickpeas, rinsed and drained
2 tsp vanilla extract
1/2 cup + 2 TBS prepared PBFit (or any powdered peanut butter)
1/4 cup light agave syrup
1 tsp baking powder
pinch of salt
1/2 cup vegan chocolate chips (I used Lily's)
To make:
- Preheat oven to 350F
- Combine all ingredients except chocolate chips in food processor and blend until smooth and creamy
- Mix in chocolate chips and stir to combine
- Drop by spoonfuls onto a parchment lined baking sheet, press down lightly on each cookie
- Bake for 10-12 minutes until lightly browned. They will be gooey and fragile when they are warm.
- Let cool and store in the fridge (they firm up when chilled)
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5 comments:
These cookies look and sound so awesome. I pinned this recipe. :)
I've been making a version of these for a while - so yum!!
These look mighty tasty girlfriend!
love the new header! And, sharing your peanut butter chickpea chocolate cookies this weekend!! yum!
I need to stalk up on chickpeas! This looks like a great recipe!
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