Peanut Butter Date Cookies

Delicious cookies made from a base of beans, dates, and natural nut butter. Sugar free (depending on your chocolate) and oil free. This is variation 2 - a peanut butter and protein version. I have two other types of these cookies, both Standard Chickpea Date Cookies and Double Chocolate Chickpea Cookies. Make them all and taste test them to see which ones you like the best!

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Step 1

Preheat your oven to 350F, and line a cookie sheet with parchment paper.

Step 2

Add the beans, dates, nut butter, PB2, water, vanilla, and salt to a food processor and blend until smooth

Step 3

Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. If the batter is too loose, refrigerate for about 30 minutes to harden it

Step 4

Using a cookie scoop, scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be

Step 5

Bake for 12-14 minutes at 350F, or until the tops are lightly golden brown

Step 6

Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely

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