peanut-butter banana chickpea cookies

October is National Cookie Month! Cookies don’t have to weigh down your diet. Try this delicious alternative!

Featuring Tamara Rhodes, MS, RD, LDN

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

  1. Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray; set aside.
  2. Drain and rinse chickpeas very well (so they don’t taste beany). Shake off any excess water.
  3. 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.
  4. Place dough in the refrigerator or freezer until it is cool to the touch.
  5. Once the dough has chilled, stir in the chocolate chips until well-incorporated.
  6. 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.

Editor's Note: This recipe was originally published on , and was last reviewed on .

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