My good friend and fellow personal trainer Jennifer Hooke from Innerstrength Orlando has been making these cookies for a while now. I see her post about them all the time and I have been wanting to try them. I finally made them for the first time a couple months ago, and they were a hit with the whole family!
During this last pregnancy I had a pretty good sweet tooth and I am trying to tame it with some healthier sweet options. These take the edge off and are pretty balanced since they do have a little protein and fiber in them.
If you are used to super sweet things, you may need to add a little extra honey or agave to start out, and gradually decrease it as your palate changes. I personally think they are sweet enough with this amount, and my two little ones like them (Ages 1 and 3), but I had had a couple people tell me they needed to be sweeter. Try them out and let me know what you think!
* 2 cans of chickpeas
* 3/4 c natural peanut butter
* 2 tap vanilla extract
* 1/4 cup of agave nectar or honey (can add a little more to taste)
* Handful of chocolate chips
~ Pre-heat oven to 350 degrees.
~ Rinse and pat the chickpeas somewhat dry.
~ Dump everything in a blender or food processor and blend.
~ Add in your chocolate chips and pulse until they’re mixed in.
~ Ball the dough up and place on parchment paper. (May have to wet hands to do so)
~ Bake at 350 degrees for 10-12 minutes.
~ Remove and let cool, then enjoy them!
Nutrition information per cookie:
Makes 34 cookies
Calories- 70, Fat- 4g, Carbohydrates- 8g, Fiber-2g, Sugar- 3g, Protein-3g.