Weight Watchers featured a recipe for high fiber peanut butter cookies (2 points per cookie) involving peanut butter and chickpeas. Yes, chickpeas. ...Stop looking at me like that. They up the fiber and the health value. You can’t taste them because of the strength of the peanut butter, so just eat the damn cookies.
PS: Chickpeas are SMELLY coming out of the can! Why is that?
- 1/2 cup(s) canned chickpeas, not drained*
- 1 cup(s) peanut butter
- 1/4 cup(s) butter, softened
- 3/4 cup(s) packed light brown sugar
- 1 tsp vanilla extract
- 1 large egg(s)
- 1 cup(s) whole wheat flour
- 1/2 tsp table salt
- 1/2 tsp baking soda
- 1/4 tsp red pepper flakes, or more to taste
Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside.
Pour chickpeas into a 1-cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor.
In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffy. Add vanilla and egg; mix well again. Add pureed chick peas; blend thoroughly with mixer. Add flour, salt, baking soda and red pepper flakes; mix again.
Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.
When a cookie sheet is filled, press each ball down with palm of your hand to flatten. Then flatten cookies even more by making cross-hatch marks with back of a fork.
Bake until cookies turn slightly golden, about 12 to 15 minutes depending on desired crispness. Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.