Yes, you read that title right. These are Peanut Butter Chocolate Chip Cookies that you can eat for breakfast!!
This month’s Recipe ReDux challenge was to share new ideas for breakfast.
“Show us the healthy way you wake up your breakfast – or wake up just for breakfast!”
Well, I will definitely get out of bed for breakfast cookies. So why am I advocating that you eat cookies for breakfast? Well, these cookies have protein (from a secret ingredient) and are low in the sugar department. That secret ingredient just so happens to be chickpeas. Before you run away screaming, beans are a great way to substitute for fat in baking, and chickpeas do just the trick. I love this recipe because it’s a cookie that has some protein and fiber, so I can totally justify eating them for breakfast or before a work-out or for a mid-day snack. Really, they are good for practically any time of the day.
Peanut Butter Chocolate Chip Cookies
- 1/2 cup chickpeas rinsed and drained
- 3/4 cup all-purpose flour
- 1/4 cup peanut butter powder
- 1/4 cup oats
- 1/4 teaspoon baking powder
- 1 tablespoon vegetable oil
- 1/2 cup applesauce
- 1/4 cup brown sugar
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
Place the chickpeas in a food processor and blend until smooth. Set aside.
In a large bowl, combine the flour, peanut butter powder, oats and baking powder.
In a separate bowl, add the chickpea puree, vegetable oil, applesauce and brown sugar. Use a mixer to thoroughly combine the ingredients.
Pour the dry ingredients into the wet ingredients bowl and continue mixing until combined.
Add the chocolate chips to the bowl and stir with a spoon.
Line a baking sheet with parchment paper. Drop small cookies (about the size of a golf ball) onto the baking sheet.
Bake for 11-12 minutes.