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. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 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. 3

   Add in PBfit multipurpose baking blend and process until combined and smooth for about 30 seconds.

4. 4

   Remove cookie dough from the food processor into another bowl and fold in chocolate chips.

5. 5

   Use a cookie scoop to scoop the dough and add to a baking sheet lined with parchment paper.

6. 6

   Bake for 18-20 minutes for a softer chewy cookie or for 20-25 minutes for a more cake like cookie.

7. 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. 8

   Remove from the oven and let cool, they'll firm up a bit as they cool.

9. 9

   Enjoy your PBfit Chickpea Cookies!