Peanut Butter Chocolate Chip Cookies - Gluten Free
Recipe: #9845
June 14, 2013
Categories: Desserts, Cookies, Dropped, Beans, Chickpeas/Garbanzo, One-Pot Meal, Oven Bake, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Vegetarian, Kid's Lunches, Chocolate, more
"This is good. Found another place but will put here because of request and because I want to be able to find it again. it has NO FLOUR, NO OIL, NO WHITE SUGAR, NO EGG though there is oil in peanut butter. times are a guess with time prep would be different - you can use agave instead of honey it may only take 5 minutes of prep but with preheating oven? I made but cooked longer as oven at lower temperature"
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (25.8 g)
- Calories 99.2
- Total Fat - 7.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 15.4 mg
- Sodium - 98.1 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 0 g
- Sugars - 3.3 g
- Protein - 1.4 g
- Calcium - 27.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven 350 degrees.
Step 2
Combine all the ingredients except the chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Step 3
Put in the chocolate chips and stir if you can. The mixture will be very thick and sticky.
Step 4
With wet hand form 1 1/2 inch balls place onto a piece of parchment paper. if you want them to look more like normal cookies press down slightly on the balls.
Step 5
Bake 10 minutes. They will appear underdone when you take them out of the oven.
Tips
- Parchment paper
- Cookie sheet
- Food processor
1 Reviews
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