As I post more recipes, you’ll start to see just how much I love peanut butter. I use it often in my baking and love it just as much on its own. I’m a true peanut butter lover.
These cookies bring together peanut butter, bananas, cinnamon, and chickpeas to create a one of a kind cookie. Yes, that’s right, these cookies have chickpeas in them. But don’t worry, once you whip up a batch, you’ll forget all about the chickpeas as you’ll be lost in the scrumptious peanut butter flavor and the super soft texture.
Give them a try! And most importantly, don’t fear the chickpea.
Cookie Ingredients:
- 4 bananas
- 1 cup chickpeas (canned, rinsed)
- 1 1/4 cup natural peanut butter
- 1 cup maple syrup
- 2 cups oat flour (I use gluten-free)
- 1/4 cup water
- 1 tbsp cinnamon
Cookie Directions:
Put all ingredients into the bowl of your food processor and process until smooth.
Note: The batter is fairly thick, so if you don’t have a powerful food processor, put the bananas, chickpeas, maple syrup, cinnamon, and water into your food processor and process until smooth. Transfer to a large mixing bowl and add peanut butter and oat flour. Stir until very well combined.
Line two cookie trays with parchment paper. Using a spoon or medium-sized cookie dough scooper, scoop the batter onto the cookie trays. The batter makes about 35 cookies. Place trays in preheated 350 degree Fahrenheit oven and bake for 15 minutes — until the cookies are no longer sticky to the touch or when sides begin to brown lightly.
Store cookies in the fridge.
Enjoy!
Desserts à la Mariane 