My Fit Kick

Peanut Butter Chocolate Chickpea Cookies

Chickpeas make this recipe guilt free, you can also make it without the chocolate chips, but who wants to do that? #sogood

Servings	Prep Time
16cookies	15minutes

Cook Time	Passive Time
16-18minutes	1hour

Servings	Prep Time
16cookies	15minutes

Cook Time	Passive Time
16-18minutes	1hour

Ingredients

1/3cup Oatmeal
115 oz can Chickpeas, drained
1/2 cup Peanut Butter
1/4cup Agave NectarIf you are using natural, unsweetened peanut butter you may want to add more.
1/4 cup Semi-Sweet Mini Chocolate ChipsYou can add more of less, depending on your preference.

Instructions

Place oats in a blender and blend until fine. You could use a food processor instead.
Add chickpeas, peanut butter, and agave nectar to the blender. Blend until it’s smoothish, not chunky and well combined.
Remove the dough from the blender, and place in a small bowl. Stir in the chocolate chips, if you’ve decided to use them.
Place dough in the refrigerator covered for about an hour, or until chilled. If you skip this step, it makes the next step difficult and doesn’t give the consistency of cookie dough.
Scoop the dough into 1 1/2″ balls, then smash with a fork on a baking sheet with parchment paper for the signature peanut butter cookie look.
Bake the cookies for 16-18 minutes at 350 degrees.
Let them cool for about 15 minutes before devouring a few. No shame in my Cookie Monster game. 😉 🍪

Recipe Notes

*If you don’t like agave, you could also try using maple syrup, or honey.

These cookies are great for freezing and having a little treat later.