4

Spiced Peanut Butter Cookies

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 fiber- and protein-punch thanks to our secret ingredient…canned chickpeas.
Ingredients

chickpeas (15 oz)

½ cup(s), not drained*

reduced sodium peanut butter

1 cup(s)

regular butter

¼ cup(s), softened

packed light brown sugar

¾ cup(s)

vanilla extract

1 tsp

egg(s)

1 large

whole wheat flour

1 cup(s)

table salt

½ tsp

baking soda

½ tsp

red pepper flakes

¼ tsp, or more to taste

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.

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