Photo of Spiced Peanut Butter Cookies by WW

Spiced Peanut Butter Cookies

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
These large, peanutty cookies not only taste wonderful, they also pack a fibre - and protein - punch thanks to our secret ingredient…canned chickpeas.


Canned undrained chickpeas

½ cup(s), not drained*

Smooth reduced fat peanut butter

16 tbsp(s), creamy variety

Regular butter

¼ cup(s), softened

Packed light brown sugar

¾ cup(s)

Vanilla extract

1 tsp(s)

Raw egg(s)

1 large

Whole wheat flour

1 cup(s)


  1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside.
  2. *Pour chickpeas into a 1-cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor.
  3. In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffy. Add vanilla and egg; mix well again. Add pureed chick peas; blend thoroughly with mixer. Add flour, salt, baking soda and red pepper flakes; mix again.
  4. Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.
  5. When a cookie sheet is filled, press each ball down with palm of your hand to flatten. Then flatten cookies even more by making cross-hatch marks with back of a fork.
  6. Bake until cookies turn slightly golden, about 12 to 15 minutes depending on desired crispness. Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.