Air-Fried Peanut Butter & Chocolate Chip Cookies
2
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 24 • Difficulty: Easy
Chickpeas, they’re not just for dinner! These cookies are so quick to throw together, you’ll have a sweet treat in under 20 minutes. You can also mix up the add-ins; sub some of the chocolate chips for chopped dried fruit or chopped peanuts. If you don’t have an air fryer, bake these in a regular oven at 350℉ until golden, 12 to 14 minutes.
Ingredients
Powdered peanut butter
10 Tbsp
Maple syrup
2 Tbsp
Vanilla extract
2 tsp
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Banana
1 small, very ripe, mashed
Baking powder
¾ tsp
Ground cinnamon
½ tsp
Sea salt
1 pinch(es)
Semisweet chocolate chips
½ cup(s)
Instructions
1
Line an air fryer basket or tray with parchment paper.
2
In a small bowl, stir together powdered peanut butter with maple syrup and vanilla extract.
3
In a food processor, combine chickpeas, powdered peanut butter mixture, banana, baking powder, cinnamon, and sea salt. Process until smooth, scraping down sides and edges of processor, 30 to 45 seconds. Add chocolate chips and pulse to combine.
4
Preheat air fryer to 325℉ degrees, if necessary. Roll 1 heaping tbsp dough into a ball, place on prepared basket or tray, press down to flatten into a 2-inch circle, and repeat with remaining dough. Air fry, in batches if necessary, until golden, about 7 to 8 minutes. Enjoy warm.
5
Serving size: 1 cookie
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