Peanut Butter Chocolate ChickPea Cookies

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All my recipes on here probably from first glance all seem like they are the same. BUT I can promise you the secret power ingredient in these babies will blow you away. To make softer, chewier "cookies" - today I tossed in 1 can of ground of chick peas. The result was amazing. Even if you hate beans, you have to try these. I promise you won't know they are in there when you are enjoying the chocolate peanut butter deliciousness of these little power cookies! Plus with each little one packing about 6 grams of protein, they will help you sail right through that afternoon slump!

Ingredients:

  • 1 can low sodium chickpeas, blended to paste like consistency
  • 1/2 cup rolled oats
  • 1 scoop protein powder (I used whey)
  • 2 scoops collagen peptides (vital proteins)
  • 1/4 cup natural peanut butter
  • 1/4 cup dark chocolate chips
  • 1 tsp pure vanilla extract
  • 1 tbsp eating evolved unsweetened coconut butter  
  • 2 tbsp ground flaxmeal
  • 1/4 cup pure or sugar free maple syrup

Directions:

  1. Pre heat oven to 350 degrees
  2. Drain and rinse one can of chickpeas and pour into a blender or food processor. Blend until paste like consistency is achieved.
  3. Add to bowl. Add in all remaining ingredients and mix well.
  4. Place parchment paper on baking tray and roll dough (it will feel oddly wet, but thats ok!) into ~15 cookies.
  5. Bake for 12-15 minutes. Check after 12 minutes and use discretion until desired doneness is achieved.
  6. Enjoy!

Nutrition: Cookies come out to roughly, 90 calories, 6g protein and 2g of fiber each!