Cookies that include chocolate and peanut butter AND are good for you!? Um, yes please!
I stumbled across this recipe when I went to my very good friend’s (who is also a health nut!) house one day and she was making these cookies! Ever since, I have been making these cookies regularly to satisfy my sweet tooth and also because I love them 🙂
What You Need:
- 1 can of chickpeas
- 2 tsp of vanilla extract
- 1 tsp of cinnamon
- ½ cup + 2 tablespoons of natural peanut butter
- ¼ cup of honey, maple syrup of agave
- 1 teaspoon baking powder
- a pinch of salt (if your peanut butter doesn’t have salt)
- ½ cup of chocolate chips
What You Need to Do:
- Preheat your oven to 350°F Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1½” balls. Or with a spoon, make drop cookies. Or if you want them to look more like a cookie shape, form into balls and press down on them slightly. (Note that they do not rise much, if at all).
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Once you make these the first time, I guarantee you will be making these on a regular basis from now on.