Well that’s a mouthful, ain’t it? If I were to descriptively name this recipe by the main ingredients it would be called, “Peanut Butter Banana Chocolate Chip Oatmeal Chickpea Cookies” so I tried to keep it to a minimum for you all, hehe. I hope that didn’t give all the recipe secrets away!
These cookies were based off of a HealthBarn USA favorite, Chocolate Chickpea Chippers. We made them at the barn last week and had to go home and make them myself, but with a little twist. If you didn’t know, aside from cilantro and lime, peanut butter and banana is my next favorite combination. Oddly I don’t like the two together in their natural state but in a smoothie, shake, or baked good I go BANANAS (and pb).
So those two ingredients were the main game changers and in a pretty big way! The cookies came out soft and somewhat moist (sorry for using that word) and I loved them – a perfect *healthy* sweet tooth satisfier.
I took pictures of the process of making these balls of deliciousness but unfortunately my computer crashed and I lost all of my beloved files and pictures last night. I’ve been quite upset but now I’m starting to think it’s a blessing in disguise. I’m out of school and it’s time for a fresh start – especially since my computer’s disk was almost completely full and froze every few minutes. Anywho, I took some new pictures for you all and hope you enjoy!
- 1 cup whole wheat flour
- 2 tbsp ground flaxseeds
- 1 cup rolled oats
- 1⁄2 tsp baking soda
- 1/4 tsp sea salt
- 1⁄2 cup packed light brown sugar
- 1⁄4 cup unsweetened applesauce
- 1/4 cup mashed banana (about 1 small banana)
- 1 egg
- 2 tbsp natural peanut butter
- 3⁄4 cup chickpeas, mashed
- 1 tsp vanilla extract
- 1⁄2 cup chocolate chips (and a few for good luck)
- Preheat oven to 350*F and line your baking sheet(s)
- Mash your chickpeas or chop/puree in a blender
- Combine dry ingredients (oats flour flaxseeds baking soda and salt)
- In a separate bowl, mix brown sugar with applesauce and banana until smooth
- Then, add the egg, vanilla, peanut butter, and mashed chickpeas to the sugar mixture
- Gradually add the dry ingredients to the wet ingredients
- Fold in your chocolate chips
- Once mixed, use an ice-cream scoop (I find this works best) or other round spoon to spoon the cookies onto your baking sheet (they won't expand so you can fill up your sheet and keep them close to each other)
- Bake at 350 for 14-16 minutes or until golden brown and let sit to cool for a few minutes before eating