Popular Conditions & Diets
Ingredients
7
Time
14m
Serves
24
Recipe by Kelsey Russell-Murray
Ingredients
7
Time
14m
Serves
24
540 ml
Low Sodium Chickpeas
rinsed and drained
1/2 cup
Natural Peanut Butter
+ 2 tbsp
1/3 cup
Maple Syrup
1/2 tsp
Baking Soda
1/2 tsp
Baking Powder
1/4 tsp
Dessert
Gluten-Free
High Protein
Snack
Sea Salt
1/2 cup
Dark Chocolate Chips
1
Preheat oven to 350 degrees F.
2
Add all ingredients except for chocolate chips to a food processor and mix until smooth. Blend for 1-2 minutes. You want the dough to be completely smooth, similar to the texture of hummus.
3
Chill the mixture for 5-10 minutes in the fridge before stirring in the chocolate chips. Scoop rounded tablespoons of cookie dough onto a parchment-lined baking sheet, leaving a few inches of space between cookies. The dough will be quite firm, so press gently with a wet fork (to prevent sticking) to flatten the balls into a cookie shape.
4
Bake for 12-14 minutes, until cookies are brown at the edges. Let cool for 10-15 minutes before serving and enjoy!
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
