Peanut Butter Chickpea Cookies

Yum!

In the almost 3 months that I’ve been writing Find Your Awesome Sauce, I’ve learned something about myself: I can only write about the food that my mouth is currently excited about.

I was planning to share our favorite chili recipe with you today, but then I was inspired to make these cookies over the weekend. And every time I eat one, I dance a little.

And so chili must wait. Yummy healthy cookies are coming your way.

Shall we say “hello” to the puppies first? Of course we shall.

Hello, Zumi!

Hello, Tashi! (Don’t take it personally. She’s more interested in the bunny over there than in saying “hello” to you right now.)

Peanut Butter Chickpea Cookies

These are based off a recipe I shared on my old food blog. Did you know I used to be a food blogger? You can find the recipe index for Healthy-ish here. I was also a science blogger. You can  find a few of my favorites from Mauka to Makai here, here and here.

So, cookies!

Peanut Butter Chickpea Cookies. So yummy!

Ingredients 

1 15-oz. can chickpeas, drained and rinsed

1/2 of a big sweet potato, cooked (I wash then stab a sweet potato and then microwave it for 8 minutes. Remove the skin before adding to this recipe.)

Generous 1/2 cup of natural peanut butter

1/4 cup of maple syrup 

2 tsp of vanilla extract 

1 tsp of baking powder 

Preheat oven to 350° and line a baking sheet with a silicone baking mat or parchment paper.

Add all ingredients to a food processor and process until combined (it doesn’t have to be smooth!)

Scoop a spoonful of the batter into your mouth. Enjoy. You could roll these into balls and refrigerate them. You wouldn’t need the baking powder if you go this route.

To make them into cookies, scoop small spoonfuls of batter onto the baking sheet. (Mine are about 1-2 bites in size.) They won’t spread as they cook so it’s okay to plop them close to each other. Bake until they’ve darkened a tiny bit and feel solid, about 20-25 minutes.

Note: I originally combined all of the ingredients in a bowl, but combining them into an actual batter looked like it was going to be a challenge so, I transferred everything to a food processor. If you don’t have a food processor, a blender might work. You could at least blend the chickpeas. And if you don’t have a blender, some dedicated work with a potato masher could do the trick.