Chewy Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
½ cup chocolate chips
02 -
1 teaspoon baking soda
03 -
1 cup smooth peanut butter
04 -
¼ teaspoon salt
05 -
⅓ cup maple syrup
06 -
1 teaspoon vanilla flavoring
07 -
15 oz of chickpeas, washed and without liquid
# Instructions:
01 -
Heat up your oven to 350°F. Cover a baking tray with parchment paper and keep it ready.
02 -
Dump the chickpeas into a colander, give them a 15-second rinse, and toss them into a food processor. Blend briefly for 10 seconds.
03 -
Put peanut butter, maple syrup, vanilla, and baking soda into the processor with the chickpeas. Mix it until it's a bit soft and sticky. Take out the blade, then stir in chocolate chips by hand.
04 -
Scoop out portions of dough using a cookie or ice cream scooper. Place portions on the baking tray. Lightly flatten them with your hand to form cookie shapes.
05 -
Pop the tray into the heated oven and bake until the edges are just set, around 10-12 minutes. Don’t worry if they’re slightly underdone as they’ll set more while cooling.
06 -
Take out the tray and carefully lift it about an inch above a hard surface. Give it a couple of taps to flatten the cookies. Let the cookies sit on the tray for 5 minutes before transferring them to a cooling rack.
# Notes:
01 -
Opt for dairy-free chips to make this vegan-friendly.
02 -
Each cookie’s calorie count is an estimate.