Prep Time: 10 minutes
Cook Time: 25 minutes
These are the healthiest cookies I have ever made. I have made around 5 (small) batches using a different combination of ingredients. I still want to tweak this but these are still so delicious! Only thing I want to try changing is to not use the banana and to switch out the 2 tbs of sugar with all xylitol. Then they would truly be super healthy.
The dough/batter tastes like cookie dough... mmm... chickpeas in desserts are so delicious.
- 1 can of drained and rinsed chickpeas
- 1 small banana
- 2 tbs PB2 (or you can use 1 tbs of natural PB)
- 1 tsp baking powder
- pinch of sea salt
- 1 tsp vanilla extract
- 2-3 tbs of vegan chocolate chips or broken up dark chocolate
- 2 tbs coconut sugar / cane sugar
- 1 tbs xylitol
- 1/4 tsp cinnamon
- 2 tbs brown rice flour (I made a batch without the 2 tbs of flour and they were fine too, just a little less sturdy)
- Preheat oven to 350F.
- Blend chickpeas and banana until smooth (it's ok to have some semi-whole pieces of chickpea.. or at least, I don't mind :P).
- Transfer into a bowl and add in the rest of the ingredients except the chocolate chips and mix well. Stir in the chocolate chips last.
- Line a baking sheet with parchment paper. Take a heaping tablespoon of the dough and form into the shape you want. Repeat with the rest of the dough. Bake for 20-25 minutes. When they have completely cooled, you can keep them stored in a tupperware in the fridge.
This made about 14-15 cookies and each were under 50 calories, if you are interested in that. :)