Spiced Peanut Butter Cookies
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 30 • Difficulty: Easy
These large, peanutty cookies not only taste wonderful, they also pack a fibre - and protein - punch thanks to our secret ingredient…canned chickpeas.
Ingredients
Canned undrained chickpeas
½ cup(s), not drained*
Smooth reduced fat peanut butter
16 tbsp(s), creamy variety
Salted butter
¼ cup(s), softened
Packed light brown sugar
¾ cup(s)
Vanilla extract
1 tsp(s)
Raw egg
1 large
Whole wheat flour
1 cup(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.