By Paul Scally
Peanut Butter Date Cookies
6 steps
Prep:16minCook:14min
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!
Updated at: Wed, 04 Sep 2024 19:24:19 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
3
Low
Nutrition per serving
Calories59 kcal (3%)
Total Fat3.1 g (4%)
Carbs6.9 g (3%)
Sugars3.8 g (4%)
Protein1.9 g (4%)
Sodium52.5 mg (3%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
42 servings
Instructions
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
vanilla extract5g
pitted dates220g
can chickpeas15.5 oz
pb 230g
water¾ cup
nut butter½ cup
salt0.75gStep 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
baking soda3.6g
unsweetened chocolate½ cupStep 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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