Name: Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies
Total time: PT4500.0S
Yield: 12
Ingredients: 1 can Chickpeas; 1 Banana; 1/4 cup Peanut Butter; 1/4 cup Maple Syrup; 1 tablespoon Flaxseed Meal; 1 teaspoon Vanilla Extract; 1/2 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1/4 teaspoon Sea Salt; 1/2 cup Vegan Dark Chocolate Chips; as needed Coconut Oil Cooking Spray

These Gluten-Free Peanut Butter Banana and Chocolate Chips cookies can be whipped up in less than 30 minutes and make for a great healthy afternoon snack!

Low-Fat

Oven

Finger Food

Beginner

Quick

Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Chickpeas

Banana

Peanut Butter

Maple Syrup

Flaxseed Meal

tablespoon

Vanilla Extract

teaspoon

Baking Powder

Baking Soda

Sea Salt

Vegan Dark Chocolate Chips

Coconut Oil Cooking Spray

as needed

Food Processor

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with {@0:}.

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with Coconut Oil Cooking Spray ( as needed).

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with Coconut Oil Cooking Spray (as needed).

Add {@0:} to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.

Add Chickpeas (1 can) [rinsed, drained] to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.

Add Chickpeas (1 can) to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.

Add {@7:}, {@3:}, {@5:}, {@2:}, {@0:}, {@1:}, {@4:}, and {@6:}. Process until smooth.

Add Banana (1 N/A), Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), Flaxseed Meal (1 tablespoon), Vanilla Extract (1 teaspoon), Baking Powder (1/2 teaspoon), Baking Soda (1/4 teaspoon), and Sea Salt (1/4 teaspoon). Process until smooth.

Add Banana (1), Peanut Butter (1/4 cup), Maple Syrup (1/4 cup), Flaxseed Meal (1 tablespoon), Vanilla Extract (1 teaspoon), Baking Powder (1/2 teaspoon), Baking Soda (1/4 teaspoon), and Sea Salt (1/4 teaspoon). Process until smooth.

Remove food processor blade, then fold in the {@0:}, cover and refrigerate for at least 1 hour.

Remove food processor blade, then fold in the Vegan Dark Chocolate Chips (1/2 cup), cover and refrigerate for at least 1 hour.

Once dough is set, use a small spoon and scoop heaping spoonfuls onto the baking sheets.

Place the cookies in the oven and bake for about 15 minutes, or until edges are golden brown.

Let cookies cool slightly before serving, or storing in an airtight container. Enjoy!

Gluten-Free Peanut Butter Banana and Chocolate Chip Cookies

5.0

1HR 15MINS

$0.37

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Want to rate or review this recipe?