Healthier Cookie Crisp
Healthier Cookie Crisp
Ingredients
- 1 can chickpeas, rinsed and drained (about 1 1/2 cups cooked)
- 1/2 cup peanut butter, smooth, unsweetened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips, mini, or finely chopped dark chocolate
- 1/4 cup plant-based milk, or as needed, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a food processor, combine the rinsed and drained chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, and salt. Process until completely smooth, scraping down the sides as needed. The mixture should be thick and resemble cookie dough.
⏱️ 5 min
- 3
Transfer the dough to a bowl and fold in the mini chocolate chips.
⏱️ 2 min
- 4
Using a small spoon or your hands, roll tiny balls of dough (about 1/4 to 1/2 teaspoon each) and place them onto the prepared baking sheet. Flatten them slightly with your finger or the back of a spoon to create small cookie shapes. They will not spread much.
⏱️ 8 min
- 5
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. They will firm up more as they cool.
⏱️ 15 min•🌡️ 350
- 6
Remove from the oven and let cool completely on the baking sheet. Once cooled, the mini cookies will be crispy. Store in an airtight container at room temperature.
⏱️ 5 min
- 7
To serve, place a desired amount of the healthier cookie crisp in a bowl and pour plant-based milk over it, just like traditional cereal.
Kitchen Tools
Nutrition Facts (per serving)
Healthier Cookie Crisp
- 1 can chickpeas, rinsed and drained (about 1 1/2 cups cooked)
- 1/2 cup peanut butter, smooth, unsweetened
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chocolate chips, mini, or finely chopped dark chocolate
- 1/4 cup plant-based milk, or as needed, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a food processor, combine the rinsed and drained chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, and salt. Process until completely smooth, scraping down the sides as needed. The mixture should be thick and resemble cookie dough.
⏱️ 5 min - 3
Transfer the dough to a bowl and fold in the mini chocolate chips.
⏱️ 2 min - 4
Using a small spoon or your hands, roll tiny balls of dough (about 1/4 to 1/2 teaspoon each) and place them onto the prepared baking sheet. Flatten them slightly with your finger or the back of a spoon to create small cookie shapes. They will not spread much.
⏱️ 8 min - 5
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. They will firm up more as they cool.
⏱️ 15 min•🌡️ 350 - 6
Remove from the oven and let cool completely on the baking sheet. Once cooled, the mini cookies will be crispy. Store in an airtight container at room temperature.
⏱️ 5 min - 7
To serve, place a desired amount of the healthier cookie crisp in a bowl and pour plant-based milk over it, just like traditional cereal.