PROTEIN CHOCOLATE CHIP COOKIES

Yields 12 cookies

Cookies don’t have to be loaded up with fat and sugar. They can be filled with plant-based protein instead. This recipe makes for a great afternoon treat without the accompanying sugar slump. (That said, if you do want a cookie that’s ultra-decadent, I’ve got you covered, too. Head to page 220 for the indulgent version.)

Ingredients:

1 teaspoon canola or vegetable oil (for greasing)

1 (15-ounce) can chickpeas, drained and rinsed

½ cup peanut butter (creamy or chunky)

1½ teaspoons vanilla extract

¼ teaspoon baking powder

⅛ teaspoon salt

¾ cup vegan semisweet chocolate chips

Directions:

1.    Preheat the oven to 350 degrees, and lightly grease a baking sheet.

2.    In a food processor or high-powered blender, blend the chickpeas, peanut butter, vanilla, baking powder, and salt until smooth.

3.    Using a spoon, mix in the chocolate chips.

4.    Scoop out 1 tablespoon cookie dough and roll the scoop into a tight ball. Place the ball on the prepared baking sheet and flatten using your fingertips. Repeat until all the cookie dough is used.

5.    Bake for 20 minutes or until the cookies turn golden brown.

TONI’S TIPS:

>>For a sweeter cookie, you can add ¼ cup granulated sugar.

>>This recipe makes a small batch of cookies, and they’re best eaten on the first day.

>>If you don’t have a high-powered blender or food processor, you can mix the batter by hand. First mash the chickpeas, and then add the remaining ingredients.

MY TIPS: