Chickpea-Peanut Butter Cookies
Boost your snack routine with a soft treat that naturally fits into your balanced lifestyle. Fiber-rich chickpeas and creamy peanut butter blend beautifully with chopped dates and a hint of maple syrup for an easy baking win.
12 Serving(s)
Ingredients
- 1 (15.5 oz.) can Schnucks chickpeas, drained and rinsed
- 1/2 cup Schnucks 100% peanuts creamy peanut butter
- 1 large Schnucks egg
- 2 tbsp. Culinaria pure maple syrup
- 1 tsp. Schnucks pure vanilla extract
- 3 tbsp. oat flour
- 1 tbsp. flaxseed meal
- 1/2 tsp. Schnucks cinnamon
- 1/4 tsp. baking soda
- 1/4 tsp. Schnucks Kosher salt
- 1/4 cup pitted dates, chopped
Instructions
- Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
- In a blender or food processor, blend together all ingredients except dates until smooth, 1–2 minutes. Blend in dates until incorporated. Scoop dough into 12 portions and arrange 3 inches apart on prepared sheet pan. Using the back of a spoon or fork, flatten slightly.
- Bake until firm, 10–12 minutes. Let cool slightly before serving.
Chef tip:
Prep now, enjoy later: Make these cookies ahead and refrigerate in an airtight container up to 5 days, or freeze up to 2 months.
Nutrition Facts
128 Calories Per ServingFat: 6gSaturated Fat: 1gCholesterol: 15mgSodium: 203mgCarbohydrates: 12gFiber: 2gSugars: 5gProtein: 3gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe