Chickpeas are more than a salad topper and hummus ingredient. In this recipe, a can of chickpeas serves as the star of the show in chocolate chip cookie batter. Paired with cashew butter, this batter cuts down on the loads of saturated fat found in most cookie recipes, while packing in fiber and protein to keep you satisfied for longer. The dark chocolate and cherries add even more fiber and an antioxidant punch.
Ingredients
- 1 15-ounce can of chickpeas
- ½ cup smooth cashew butter, unsalted
- 1 tsp. vanilla
- ½ cup brown sugar
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1/3 cup dark chocolate chips
- 1/4 cup dried Michigan cherries
- Spray canola oil
For banana and peanut butter drizzle
- Replace chopped dried banana slices for cherries. Heat 2 tbsp. Peanut butter in microwave and drizzle over.
For dark chocolate cookies
- Remove cherries from recipe and use ½ cup dark chocolate chips.
Instructions
- Preheat the oven to 350 degrees F.
- Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels.
- In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and baking powder, then blend for about 1 minute. Stir in chocolate chips and cherries.
- Spray a lined baking sheet with canola oil. Using an ice cream scoop or spoon, place mounds of cookie dough, about 1 tablespoon each, onto the baking sheet leaving about 3 inches between cookies. Lightly flatten the cookies with a spatula.
- Bake for 16-18 minutes or until the cookies have browned along the edges. Allow to cool on a wire rack.
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