Peanut butter and chocolate chip cookies
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
The famous chocolate and peanut butter duo has a costar in this recipe: Canned chickpeas add nonfat moisture and texture and give each cookie 3 grams of protein.
Ingredients
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Packed brown sugar
½ cup(s)
Egg
1 large egg(s)
Canola oil
3 Tbsp
Vanilla extract
2 tsp
Powdered peanut butter
¾ cup(s)
Whole wheat pastry flour
½ cup(s)
Baking soda
½ tsp
Table salt
¼ tsp
Semisweet chocolate chips
½ cup(s)
Instructions
1
Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
2
In a food processor, pulse the chickpeas until finely chopped, scraping down the sides of the bowl as needed. Add the sugar, egg, oil, and vanilla and process until smooth.
3
In a medium bowl, whisk the powdered peanut butter, flour, baking soda, and salt. Add the flour mixture to the food processor and pulse until just blended, 6 to 8 times. Add the chocolate and pulse until just combined, 2 to 3 times.
4
Scoop 1½ to 2 tablespoonfuls of the dough onto the prepared pans, about 12 cookies per pan. (The dough will be sticky.) Using a spatula, flatten each cookie slightly. Bake until the cookies are set, 12 to 15 minutes, rotating the pans after 7 minutes. Transfer the cookies to a wire rack and let cool.
5
Serving size: 1 cookie
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