October is National Cookie Month! Cookies don’t have to weigh down your diet. Try this delicious alternative!
Adapted from “Hummusapien”
Cooking time:12 minutes
Recipe serves: 16 cookies
Ingredients
- 1 (15.5-ounce) can chickpeas
- ½ cup creamy peanut butter
- 1 small, very ripe banana
- 2 teaspoons vanilla extract
- 1/2 cup sugar (can use half sugar substitute)
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/3 cup chocolate chips
Directions
- Preheat oven to 350F. 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 to 12 minutes. Allow to cool; store in the refrigerator.
