These are the easiest, healthiest, most tasty, unprocessed, vegan, gluten-free, protein cookies!
Further Food Nutritionist Commentary:
By Kathleen Benson
Chickpea and Peanut Butter Cookies
1. Preheat your oven to 350°F / 175°C.
2. Line baking sheet with parchment paper.
3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth.
4. Add chocolate chips.
5. With wet hands, form into 1½” balls. Take a fork and gentle press down to make ridges and more round shape (wet fork in between so it doesn’t stick).
6. Bake for about 15 minutes (or more if you like them crispy). Store in the fridge, they taste excellent cold!
Per Serving: Calories: 182 g; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 446 mg; Potassium: 132 mg; Carbohydrate: 19 g; Fiber: 3 g; Sugar: 7 g; Protein: 6g
Nutrition Bonus: Iron: 5%; Calcium: 2%
Still need a food processor? Look no further!
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