This recipe is called Peanut Butter Cookie Dough Bites on the Jewel-Osco MyMixx app, but I would call it The Best Peanut
This is a sponsored conversation written by me on behalf of Jewel-Osco. The opinions and text are all mine.
I am totally hooked on the MyMixx app. This is the second time that I have made a recipe that I found on the app, and they have both been amazing. I made these delicious butter mints from the app last time.
It’s so easy to pull up the app from anywhere, including in the store. Once you find a recipe you want to make, you can easily add all the ingredients to your shopping list.
My new routine consists of me browsing the app the night before I plan to go grocery shopping. I do it from bed before I go to sleep.
First, I browse the recipes to get some ideas of what to make. Then, I add whatever else I need to my shopping list. Finally, I add all the coupons that apply. It’s all extremely easy. I am finding new foods to make and saving money. What’s not to love?
This time I decided to make this peanut butter cookies recipes that uses chickpeas instead of flour. I love the idea of incorporating beans into recipes.
After the black bean brownies that I made, I wanted to try this with more foods. I am not even exaggerating that these are the best peanut
Butter Cookies with Chickpeas Instead of Flour
What you need:
Here are the ingredients you need to make this recipe. The measurements and directions are in the printable recipe card below.
- Vanilla extract
- Peanut butter
- Honey or agave nectar
- Baking powder
- Dark chocolate chips
How to make the cookies:
Preheat your oven to 350 degrees F.
Drain, rinse, and dry the chickpeas well with a paper towel. Remove as much liquid as possible.
Using a food processor, combine all the ingredients except the chocolate chips.
Scrape down the sides of the food processor to make sure you evenly mix it all.
Remove the mixture and gently stir in the chocolate chips.
Wet your hands and form the dough into 1 1/2″ balls.
Place them onto a baking sheet and pat them down slightly.
Bake for 10 minutes.
Store the cookies in the refrigerator.
Make sure not to over-bake the cookies. The doughy texture you end up with adds to their awesomeness. I will be making these cookies quite often.
- 1 can chickpeas (15 oz)
- 2 tsp vanilla extract
- 1/2 cup peanut butter
- 2 Tbs peanut butter
- 1/4 cup honey or agave nectar
- 1 tsp baking powder
- 1/2 cup dark chocolate chips
- Preheat oven to 350.
- Drain, rinse, and dry chickpeas well. Pat them with a paper towel to remove as much liquid as possible.
- Blend all ingredients in a food processor, leaving out the chocolate chips.
- Scrape down the sides of the food processor to get everything evenly mixed.
- Remove from food processor and gently mix in chips.
- Using wet hands, form dough into 1 1/2" balls and pat down slightly.
- Bake for 10 minutes.
- Store in refrigerator.
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Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 68mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 2g
Nutrition facts are an estimate only.
Once again the jewel-osco MyMixx, My Savings app has proved to be a hit. There are many more recipes that I cannot wait to try. I don’t think I will be bored with them anytime soon. And I love not messing with paper coupons as much. Adding my coupons through the app is the way to go. Just type in my phone number at the checkout, and my coupons are applied. I love it!
More recipes with peanut butter
- Chocolate peanut butter slow cooker cake
- No-bake peanut butter energy balls
- Edible peanut butter cookie dough dip
- Chocolate peanut butter high protein pancakes
- Low-carb peanut butter mug cake (on my keto mug cakes site)
Do you like peanut