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.

Flourless-Peanut-Butter-and-Chocolate-Chip-Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Ashlen Leonard
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Ingredients
 

  • 1 540 ml can chickpeas, drained and rinsed
  • 1/2 cup all natural peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/3 cup chocolate chips
  • Pinch of salt

Instructions
 

  • 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!