There are other adjectives I could put in front of chickpea, but there are so many I just decided to leave it at that. They are really peanut butter banana oatmeal chickpea cookies, but whatevs. I’ll get to these in a second.
After a harrowing attempt at putting up my Christmas tree last night, it is finally completed. Let’s just say don’t buy cheap lights. There is a reason why they are cheap. After decorating my tree, un-decorating my tree, going back to target, and redecorating my tree, it’s finally Christmas at my house.
Now, for the important part.
These cookies are so easy to make-especially if you have a food processor. Dump the following into your food processor:
1 can of chickpeas
2 tablespoons of peanut butter (natural or homemade is best)
2 tablespoons of PB2 (Read about PB2)
1/4 cup of plain greek yogurt
A few squeezes of agave syrup (I don’t like my cookies super sweet, so I don’t use too much) OR 1/4 cup of brown sugar
1 tablespoon of cocoa powder
2 tablespoons of cinnamon
1 tablespoon of vanilla flavor
1/2 cup of oats
1/4 cup of almond milk
Process to this consistency.
Use a spatula to put the dough in bowl. Mix in some chocolate chips.
You can always just eat it with a spoon and forget the oven (like I do).
Spoon the dough onto a cookie sheet. Bake at 350 for about ten minutes.
This cookie dough can be doctored up with all kinds of things. I threw a banana in there for my last batch. Gave it a little pop!