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Photo of Peanut butter & chocolate chip cookies by WW

Peanut butter & chocolate chip cookies

3
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
24
Difficulty
Easy
BFFs (best food friends) chocolate and peanut butter look like the star ingredients of this recipe, but their understudy, a can of chickpeas, deserves applause. The mild flavour of the beans fades when baked, kissing these cookies with 3 grams of protein.

Ingredients

Canned drained chickpeas

15 oz, rinsed and drained

Packed brown sugar

½ cup(s)

Egg

1 large

Canola oil

3 tbsp(s)

Vanilla extract

2 tsp(s)

Powdered peanut butter

¾ cup(s)

Whole wheat pastry flour

½ cup(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

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 1 1⁄2 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. Per serving (1 cookie)

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