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Chickpea Chocolate Chip Peanut Butter Cookies
30 minutes
Are you looking for a truly healthy cookie that your kids will love and won’t ruin your own goals? These sweet, decadent cookies are loaded with fiber and protein while being low in sugar. Using chickpeas as the base instead of refined flours helps keep your blood sugar in check! You might be thinking - “chickpeas in a cookie?! Gross!” – but don’t worry, you can’t taste them at all!

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 2 tbsp MRM Vanilla Veggie Elite Protein powder
  • ½ cup 100% natural peanut butter
  • 1/3  cup ‘date paste’ (or 1/3 cup maple syrup)
  • 5 pitted medjool dates + ½ cup boiled water
  • dash pink Himalayan salt
  • 1 tbsp ground flax seeds
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup vegan mini chocolate chips

Directions

  • Preheat your oven to 350F
  • Line a cookie sheet with parchment paper.
  • First, make your date paste by blending 5 pitted medjool dates with ½ cup boiled water in a high powered blender like a Nutribullet or NutriNinja blender.
  • Add the chickpeas, protein powder, peanut butter, date paste, salt, flax, baking powder and baking soda to a food processor.
  • Blend until the batter is thick and smooth. No chunks of chickpeas should be left.
  • Scoop into a bowl and stir in the mini chips.
  • Using an ice cream scoop, make equal sized cookies and place on the parchment. Flatten with wet fingers into your desired shape.
  • Bake for 10-12 minutes until slightly browned but not overcooked.
  • Let cool for 15 minutes on a wire rack.
  • These are delicious eaten at any temperature!

Nutrition Information

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