Gluten-Free Peanut Butter Chocolate Chip Cookies
Few desserts are more comforting than fresh chocolate chip cookies - add peanut butter into the equation and you can't go wrong. These cookies are gooey, soft, have a hint of peanut butter flavor, and with F-3g/C-10g/P-3g per serving, you can even eat a plateful and have them fit your macros!
Prep Time: 20-30 minutes
Cook Time: 25-35 minutes
Total Time: 45-65 minutes
Yield: 15 cookies
Serving Size: 1 cookie
Fat: 3 grams
Carbohydrates: 10 grams
Protein: 3 grams
1 can chickpeas (1 4/5 cups)
1/2 cup powdered peanut butter
3 tablespoons natural peanut butter
3 tablespoons sugar-free maple syrup
3 tablespoons unsweetened cashew milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mini semi-sweet chocolate chips
Preheat your oven to 350 degrees F.
In a food processor or blender, combine all ingredients except chocolate chips. You may need to scrape the sides a few times in between blending. Blend until the mixture is smooth and clump free.
Remove dough from blender and refrigerate for 30 minutes or place in freezer for 20 until mixture has cooled. Skipping this step will cause the chocolate chips to melt into the dough – not pretty!
Add chocolate chips to the dough and mix with a spatula.
Spray a baking sheet your cooking spray, and form 15 even cookies, being sure to place them at least 1 inch apart.
Bake for 25-35 minutes, until the top, is set and golden brown. They will still be slightly soft but should hold up when picked up.
Allow to cool for a few minutes on a cooling rack, and enjoy!