Peanut butter & chocolate chip cookies

Peanut butter and chocolate chip cookies

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
24
Difficulty
Easy
The famous chocolate and peanut butter duo has a costar in this recipe: Canned chickpeas add nonfat moisture and texture and give each cookie 3 grams of protein.

Ingredients

Canned chickpeas (garbanzo beans)

15 oz, rinsed and drained

Packed brown sugar

½ cup(s)

Egg

1 large egg(s)

Canola oil

3 Tbsp

Vanilla extract

2 tsp

Powdered peanut butter

¾ cup(s)

Whole wheat pastry flour

½ cup(s)

Baking soda

½ tsp

Table salt

¼ tsp

Semisweet chocolate chips

½ cup(s)

Instructions

  1. Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
  2. In a food processor, pulse the chickpeas until finely chopped, scraping down the sides of the bowl as needed. Add the sugar, egg, oil, and vanilla and process until smooth.
  3. In a medium bowl, whisk the powdered peanut butter, flour, baking soda, and salt. Add the flour mixture to the food processor and pulse until just blended, 6 to 8 times. Add the chocolate and pulse until just combined, 2 to 3 times.
  4. Scoop 1½ to 2 tablespoonfuls of the dough onto the prepared pans, about 12 cookies per pan. (The dough will be sticky.) Using a spatula, flatten each cookie slightly. Bake until the cookies are set, 12 to 15 minutes, rotating the pans after 7 minutes. Transfer the cookies to a wire rack and let cool.
  5. Serving size: 1 cookie