Peanut butter & chocolate chip cookies
15 oz, rinsed and drained
Packed brown sugar
1 large egg(s)
Powdered peanut butter
Whole wheat pastry flour
Semisweet chocolate chips
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 cookie