- 1/2 cup(s) chickpeas (15 oz), not drained*
- 1 cup(s) reduced sodium peanut butter
- 1/4 cup(s) regular butter, softened
- 3/4 cup(s) packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg(s)
- 1 cup(s) whole wheat flour
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1/4 tsp red pepper flakes, or more to taste
Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside.
*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.
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.
Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.
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.
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.