Food recipes
Peanut Butter Chickpea Oatmeal Cookies
Peanut Butter Chickpea Oatmeal Cookies Ingredients: chickpeas (garbanzo beans, bengal gram), mature seeds, raw peanut butter, smooth style, without salt sweetener, syrup, agave vanilla extract leavening agents, baking...
Peanut Butter Chickpea Oatmeal Cookies
Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peanut butter, smooth style, without salt
sweetener, syrup, agave
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
Directions:
Preheat the oven to 350 F and line a baking sheet with parchment paper.
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.
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.
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!
Ingredients:
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peanut butter, smooth style, without salt
sweetener, syrup, agave
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
Directions:
Preheat the oven to 350 F and line a baking sheet with parchment paper.
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.
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.
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!