This recipe cuts down on the loads of saturated fat found in most cookie recipes, while packing in fiber and protein to keep you satisfied for longer.
- 1 15-ounce can of chickpeas
- ½ cup smooth cashew butter, unsalted
- 1 tsp. vanilla
- ½ cup brown sugar
- ½ tsp. salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1/3 cup dark chocolate chips
- 1/4 cup dried Michigan cherries
- Spray canola oil
- Preheat the oven to 350 degrees F.
- Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels.
- In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and baking powder, then blend for about 1 minute. Stir in chocolate chips and cherries.
- Spray a lined baking sheet with canola oil. Using an ice cream scoop or spoon, place mounds of cookie dough, about 1 tablespoon each, onto the baking sheet leaving about 3 inches between cookies. Lightly flatten the cookies with a spatula.
- Bake for 16-18 minutes or until the cookies have browned along the edges. Allow to cool on a wire rack.