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”
- 1 (15.5-ounce) can chickpeas
- ½ cup creamy peanut butter
- 1 small, very ripe banana
- 2 teaspoons vanilla extract
- ½ cup sugar (can use half sugar substitute)
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup chocolate chips
Cooking Time: 12 Minutes
Recipe Serves: 16 cookies
- Preheat oven to 350°F. Spray a baking sheet with nonstick 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 chocolate chips) to a large food processor. Process until mixture is very smooth (like hummus), scraping down the sides as needed.
- Place dough in the refrigerator or freezer until it is cool to the touch.
- Once the dough has chilled, stir in the chocolate chips until well incorporated.
- Spoon batter onto baking sheet in even mounds. Wet hands and pat down into smooth cookie shapes. Bake for 10-12 minutes. Allow to cool; store in the refrigerator.
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About UPMC Pinnacle
UPMC Pinnacle is a nationally recognized leader in providing high-quality, patient-centered health care services in south central PA. and surrounding rural communities. UPMC Pinnacle includes seven acute care hospitals and over 160 outpatient clinics and ancillary facilities serving Dauphin, Cumberland, Perry, York, Lancaster, Lebanon, Juniata, Franklin, Adams, and parts of Snyder counties. These locations care for more than 1.2 million area residents yearly, providing life-saving emergency care, essential primary care, and leading-edge diagnostic services. Its cardiovascular program is nationally recognized for its innovation and quality. It also leads the region with its cancer, neurology, transplant, obstetrics-gynecology, maternity care, and orthopaedic programs.