Peanut Butter Chickpea Oatmeal Cookies – a delicious recipe with Chickpeas, Peanut Butter, Vanilla, Baking Powder, Salt, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F and line a baking sheet with parchment paper.
2
Mix together all ingredients except the oats in a food processor or with a hand mixer until it becomes cookie dough-like. Then add in the oats and mix in using a rubber spatula.
3
Once the dough is mixed well, use an ice cream scoop to scoop out ball shapes and line them on the baking sheet, spacing them at least an inch apart. Then using a fork, flatten the balls slightly pressing the fork into the top of the ball in a criss-cross pattern.
4
Bake for 15-20 minutes, checking on them often. You want the edges to be crispy but the middle will still seem soft and doughy. That way if you keep them in the fridge they become more firm and easier to eat. It just depends on how you prefer your cookies! Enjoy!
248
kcal
Calories
16
g
Fat
17
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-1/4 cup Cooked Or Canned Chickpeas, 1/2 cups Peanut Butter, 2 Tablespoons Agave Nectar, 2 teaspoons Vanilla Extract, and more.
Yes, Peanut Butter Chickpea Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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