Healthy Peanut Butter Chickpea Cookies
Healthy Peanut Butter Chickpea Cookies are a quick healthy dessert made with whole wheat flour and a hidden boost from chickpeas, ready in 30 minutes.
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Ingredients
- ½ cup chick peas undrained
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon red pepper flakes or to taste
- 1 cup reduced sodium peanut butter
- ¾ cup light brown sugar packed
- ¼ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Arrange the oven racks in the upper and lower thirds of the oven.
- Preheat the oven to 350°F.
- Line 2 large baking sheets with parchment paper or coat them with cooking spray.
- Place the chickpeas in a 1-cup measuring cup. Add enough liquid from the can to cover the chickpeas.
- Transfer the chickpeas and liquid to a blender or mini food processor. Blend until smooth.
- In a small mixing bowl, add the whole wheat flour, salt, baking soda, and red pepper flakes. Using a wire whisk, mix well.
- In a large mixing bowl, add the peanut butter, brown sugar, and softened butter. Using an electric mixer, beat until light and fluffy.
- Add the egg and vanilla extract. Using the electric mixer, beat until combined.
- Add the pureed chickpeas. Using the electric mixer, beat until combined.
- Add the flour mixture. Using the electric mixer on low speed, beat until just combined.
- Shape the dough into 30 balls, using about 1 rounded tablespoon of dough for each cookie.
- Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches between each one.
- Using the palm of your hand, gently flatten each dough ball.
- Using the back of a fork, press a crosshatch pattern into the top of each cookie.
- Bake for 12 to 15 minutes, rotating the baking sheets halfway through, until the cookies are lightly golden.
- Cool the cookies on the baking sheets for 1 to 2 minutes.
- Transfer the cookies to a wire rack. Cool completely.
Notes
4 WW Smart Points
Serving Size: 1 Cookie
Tips and Tricks
Measure the chickpea liquid carefully - Add only enough liquid to cover the chickpeas before blending. Too much liquid can make the cookie dough softer than intended. Avoid overmixing the flour - Once the flour mixture is added, mix only until the ingredients are combined. Extra mixing can make the cookies firmer.Storing
Store at Room Temperature - Keep cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate - Store the cookies in an airtight container in the refrigerator for up to 1 week. Freeze - Place completely cooled cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before serving.Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 108mgPotassium: 91mgFiber: 1gSugar: 6gVitamin A: 62IUVitamin C: 0.04mgCalcium: 12mgIron: 0.5mg
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