Grain-free peanut butter banana cookies loaded with protein and fiber for the perfect snack!
- Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
- 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.
- 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.
- Bake for 10-12 minutes.
- Store cooled cookies in the refrigerator.
*Feel free to use whatever sugar you have on hand if you don’t have coconut sugar.