High Protein Chickpea Cookies
Ingredients
-1 can of chickpeas
-1/2 cup peanut butter
-1/3 cup maple syrup
-Pinch of salt
-Pinch of baking powder
-1 tsp vanilla
-Unsweetened chocolate chips
-1/2 cup peanut butter
-1/3 cup maple syrup
-Pinch of salt
-Pinch of baking powder
-1 tsp vanilla
-Unsweetened chocolate chips
Cooking Instructions
1. Preheat oven to 350°F (175°C).
2. Drain, rinse, and pat dry chickpeas.
3. Blend all ingredients except chocolate chips until smooth.
4. Fold in chocolate chips.
5. Shape dough into round discs (cookies won’t spread during baking).
6. Place on greased baking sheet.
7. Bake for 10-15 minutes.
8. Cool before serving.
Storage:
• Refrigerate in airtight container for up to 1 week.
• Freeze in zip-lock bag for up to 3 months.
2. Drain, rinse, and pat dry chickpeas.
3. Blend all ingredients except chocolate chips until smooth.
4. Fold in chocolate chips.
5. Shape dough into round discs (cookies won’t spread during baking).
6. Place on greased baking sheet.
7. Bake for 10-15 minutes.
8. Cool before serving.
Storage:
• Refrigerate in airtight container for up to 1 week.
• Freeze in zip-lock bag for up to 3 months.
High Protein Chickpea Cookies
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 22 Minutes
Servings: 8
Meal Type
Nutrition Facts
Applied Diet Types
- Dairy Free
- Gluten Free
- High Protein
- Paleo
Ingredients
-1 can of chickpeas
-1/2 cup peanut butter
-1/3 cup maple syrup
-Pinch of salt
-Pinch of baking powder
-1 tsp vanilla
-Unsweetened chocolate chips
-1/2 cup peanut butter
-1/3 cup maple syrup
-Pinch of salt
-Pinch of baking powder
-1 tsp vanilla
-Unsweetened chocolate chips
Cooking Instructions
1. Preheat oven to 350°F (175°C).
2. Drain, rinse, and pat dry chickpeas.
3. Blend all ingredients except chocolate chips until smooth.
4. Fold in chocolate chips.
5. Shape dough into round discs (cookies won’t spread during baking).
6. Place on greased baking sheet.
7. Bake for 10-15 minutes.
8. Cool before serving.
Storage:
• Refrigerate in airtight container for up to 1 week.
• Freeze in zip-lock bag for up to 3 months.
2. Drain, rinse, and pat dry chickpeas.
3. Blend all ingredients except chocolate chips until smooth.
4. Fold in chocolate chips.
5. Shape dough into round discs (cookies won’t spread during baking).
6. Place on greased baking sheet.
7. Bake for 10-15 minutes.
8. Cool before serving.
Storage:
• Refrigerate in airtight container for up to 1 week.
• Freeze in zip-lock bag for up to 3 months.