PBfit Chickpea Cookies
INGREDIENTS
- 1 can chickpeas, drained and rinsed
- 1/2 cup PBfit Protein Peanut Butter Spread
- 1/3 cup PBfit Peanut Flour Baking Blend
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup chocolate chips
DIRECTIONS
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Drain and rinse the chickpeas and add to a food processor, add coconut sugar, maple syrup, vanilla extract, baking soda, baking powder, salt and cinnamon. Process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.
- 3
Add in PBfit multipurpose baking blend and process until combined and smooth for about 30 seconds.
- 4
Remove cookie dough from the food processor into another bowl and fold in chocolate chips.
- 5
Use a cookie scoop to scoop the dough and add to a baking sheet lined with parchment paper.
- 6
Bake for 18-20 minutes for a softer chewy cookie or for 20-25 minutes for a more cake like cookie.
- 7
They won't spread a ton while baking (they're supposed to be thicker cookies), but if you slam down the cookie sheet halfway through baking, it can encourage more spreading if you prefer that.
- 8
Remove from the oven and let cool, they'll firm up a bit as they cool.
- 9
Enjoy your PBfit Chickpea Cookies!