Peanut Butter Skillet Cookie
Ingredients
-
1
can
low-sodium chickpeas (15 ounces), rinsed and drained
-
¾
cup
old fashioned rolled oats
-
⅔
cup
natural peanut butter
-
½
cup
pure maple syrup
-
1
tablespoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
1
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
⅓
cup
milk
-
⅓
cup
semisweet chocolate chips
-
2
tablespoons
additional chocolate chips for sprinkling
Instructions
- Preheat the oven to 350°F and prepare a skillet or baking pan with nonstick spray.
- In a food processor, combine the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk and blend until mostly smooth.
- Scrape down the sides and blend for an additional 2 minutes until very well combined.
- Fold in ⅓ cup of chocolate chips and transfer the mixture to the prepared skillet.
- Sprinkle the remaining chocolate chips on top and bake for 25 to 30 minutes until the top is dry and a toothpick comes out clean.
- Let cool, slice into wedges, and serve warm, preferably with ice cream.
Nutrition Facts (estimated)
Servings
10 servings
Calories
221
Total fat
12g
Total carbohydrates
23g
Total protein
6g
Sodium
20mg
Cholesterol
1mg
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