October is National Cookie Month! Cookies don’t have to weigh down your diet. Try this delicious alternative!
Featuring Tamara Rhodes, MS, RD, LDN
Adapted from “Hummusapien”
Cooking time:17 minutes
Recipe serves: 16 cookies
- 1 (15.5-ounce) can chickpeas
- 8 dates, pitted
- 1/2 cup creamy almond butter
- 1/3 cup unsweetened applesauce
- 1/4 cup old-fashioned rolled oats
- 1 tablespoon cinnamon
- 2 tablespoons ground flaxseed
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 medium apple, chopped
- Preheat oven to 350 F. Spray a baking sheet with cooking spray; set aside.
- Drain and rinse chickpeas very well (so they don’t taste beany). Shake off any excess water.
- Add all the ingredients (except chopped apple) to a large food processor. Process until mixture is very smooth (like hummus), scraping down the sides as needed.
- Fold in the chopped apple.
- Spoon batter onto baking sheet in even mounds. Wet hands and pat down into smooth cookie shapes. Bake for 15 to 17 minutes. Allow to cool; store in the refrigerator.
Editor's Note: This recipe was originally published on , and was last reviewed on .
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