Peanut Butter Banana Chickpea Cookies

Beany cookies are the new black.

You know when you make yummy things and then you want to faceplant into all the things? Story of these cookies. Story of my life. At first I was going to share my Simple Truth recipe for Peanut Butter Banana White Bean Breakfast Cookies with you guys, but then I decided you deserved some fresh material. Cuz I love you that much. It's true.

And lookie here--now you have TWO fab cookie recipes to bake!

The good thing about these cookies is that you can call the batter hummus and eat it all pre-oven.

The other good thing about these cookies is that they're totally flourless and made with chickpeas soooooo you're basically eating beans AKA they're basically health food.

The other other good thing about these cookies is that you don't need a cookie jar to house them in because they will surely all be gone by the time you find one.

I know I tell you guys time and time again, but for the love of God, please make sure your banana is VERY ripe. Like black. Beany cookies are the new black, remember?

Leave it to me to post a weird cookie recipe on National Oatmeal Day. Maybe I'll make you turkey for Valentine's Day.

Maybe not though.

Peanut Butter Banana Chickpea Cookies

★★★★★ 5 from 10 reviews

• Author: Alexis
• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 mins
• Yield: 16 cookies 1x
• Category: Snack/Dessert

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Description

Grain-free peanut butter banana cookies loaded with protein and fiber for the perfect snack!

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Ingredients

Scale 1x2x3x

• 1-15oz can chickpeas, vey well rinsed and drained
• ½ cup creamy peanut butter
• 1 small, very overripe banana
• 2 tsp vanilla extract
• ⅓ cup coconut sugar*
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp cinnamon
• ⅓ cup chocolate chips

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Instructions

1. Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
2. Make sure to rinse the chickpeas well so they don't taste beany. Shake off the excess water before dumping them into a large food processor. Add in the rest of the ingredients (except chocolate chips). Process for a full two minutes, or until batter is very smooth. You may need to scrape down the sides. Stir in chocolate chips.
3. With wet hands, spoon batter onto cookie sheet. It will be very wet and sticky (like hummus). You can use your wet hands to pat them down into smooth cookies. You should have about 16.
4. Bake for 10-12 minutes.
5. Store cooled cookies in the refrigerator.

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Notes

*Feel free to use whatever sugar you have on hand if you don't have coconut sugar.

Is it just me or is the short nature of my posts recently directly correlated with the length of time until my thesis is due? Hmmmmm.