These cookies are so delicious, packed with protein and fiber! Add these to your weekly restock list to keep on hand for quick healthy snacks. Kid approved!
Ingredients:
1.5 cups (one 15oz can) chickpeas,
drained, rinsed & pat dry
3/4 cup creamy peanut butter
1/3 cup agave (or maple syrup)
1/4 cup oat flour (or coconut flour)
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
Directions:
Add everything except chocolate chips to a food processor and blend on high until smooth (about 2 minutes total), stopping every 30 seconds to scrape down the sides.
Scoop out into a bowl and fold in your chocolate chips. With wet hands, Scoop out about 2 tbs per cookie, roll into a ball & place on greased cookie sheet.
Flatten each cookie (will not expand in oven). Bake at 350 for 15-20 minutes until top is golden brown & crusty looking.
Cool on pan for 10 minutes before removing and placing on a cooling rack.
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