HAPPY FRIDAY! I am SO excited to share this recipe with you! It’s relatively easy and pretty yummy. An added plus is the sugar content is pretty low, so if you are watching sugar, these are great! They would be a wonderful healthy treat to share at a party, potluck or get together.
Like most people, I love peanut butter. I love all nut butters, but peanut butter by far is my favorite. These cookies have LOTS of peanut butter as you will see. (The whole recipe is listed at the bottom of the post on a “recipe card” if you want to skip the pics) I posted my fresh ground peanut butter recipe before, if you have made that or want to make it, that is the peanut butter that I used in this recipe!
You will need:
1 can garbanzo beans
Peanut butter (I used fresh ground)
not familiar with PB2? It’s powdered peanut butter without the fat. I love adding it to smoothies. The calories are also much lower than regular PB. You can mix the powder with water and get a more peanut butter consistency – I have seen it popping up in more grocery stores & you can get it cheap on Amazon
Organic Raw Cacao Nibs (or chocolate chips)
I used Cacao Nibs for two reasons.
One: because I am participating in a Sugar-Less September with some of my #fitfriends, and we are focusing on not eating things with added sugars. Because cacao is like natures chocolate chips, they are okay.
Two: raw cacao is one of the most plentiful sources of antioxidants and magnesium, and it also contains a plentiful amount of fiber and essential minerals including iron – so why not add that to these cookies instead of chocolate chips?!?
Essentially this recipe is dump, blend and then bake. So it’s super easy and no hassle.
Remove from your blender or food processor and stir in the cacao nibs or chocolate chips.
Using a 1/4 cup scoop, portion out the dough into 11 balls/rounds on a baking sheet.
Bake at 350F for 13-15 mins – then they come out looking like this!
They are puffy and delicious! They reminded me of those puffier almost muffin top like cookies sometimes you see at the store (never gluten free though 🙁 ) I enjoyed these the most when they were fresh out of the oven (isn’t that they way it is with any cookie? LOL) The nutrition facts aren’t too bad on these either. Check them out below:
- 1 1/4 cups canned garbanzo beans, drained and rinsed
- 2 tsp vanilla extract
- 1/4 cup & 2 tbsp peanut butter
- 1/2 PB2 plus 1/4 cup water, mixed together to get liquid consistency
- 1/4 cup honey
- 1 tsp baking powder
- 1/2 cup cacao nibs (or chocolate chips)
- Heat oven to 350F
- Line a baking sheet with parchment paper
- Combine all ingredients except for chocolate chips in blender or food processor and blend/process until smooth.
- Remove dough from food processor to a mixing bowl, stir in cacao nibs
- Using 1/4 cup scoop, portion out dough onto baking sheet in 11 rounds/balls. Flatten cookies slightly if you would like.
- Bake at 350F for 13-15 minutes
- 138 calories
- 6g fat
- 5g protein
- 18g carb
- 3g fiber
Stay Sweet! – Sarah