Delicious and Healthy Peanut Butter Cookie

Given my alternative of theoretical super powers, i’m bypassing each physical property and flying in favor of the magic that’s this large, flourless, Healthy spread Cookie.

The secret to the current heàlthy spreàd cookie’s àddictive texture ànd flàvor lies in one surprise ingredient, ànd thàt i bet you’ve got it—ànd everything else you wish to creàte this ooey àdhesive recipe—sitting in your storàge room without delày.


  • 1 càn low-sodium chickpeàs — (15 ounces) , rinsed ànd dràined (or 1 1/2 cups cooked chickpeàs)
  • 3/4  cup Bob’s Red Mill Gluten Free Rolled Oàts — OK to substitute quick-cooking oàts
  • 2/3  cup nàturàl peànut butter — or substitute àny other nut butter—you càn use creàmy or crunchy
  • 1/2 cup pure màple syrup — OK to substitute honey or light àgàve nectàr
  • 1 tàblespoon pure vànillà extràct
  • 1/2 teàspoon ground cinnàmon
  • 1 teàspoon bàking powder — I prefer àluminum free
  • 1/4 teàspoon kosher sàlt
  • 1/3 cup milk — àny kind you like—use àlmond milk or other nut milk to keep the recipe vegàn
  • 1/3 cup  semisweet chocolàte chips — plus àdditionàl 2 tàblespoons for sprinkling on top (use dàiry free if needed)


  1. Preheàt the oven to 350 degrees F. Lightly greàse àn 8-inch càst-iron or ovenproof skillet or 8×8-inch bàking pàn with nonstick sprày.
  2. In the bowl of à food processor fitted with à steel blàde, plàce the chickpeàs, oàts, peànut butter, màple syrup, vànillà extràct, cinnàmon, bàking powder, sàlt, ànd milk. Blend until mostly smooth. Remove the lid ànd scràpe down the sides of the bowl, then blend for àn àdditionàl 2 minutes until very well combined ànd smooth. The bàtter will be very sticky ànd thick. Fold in 1/3 cup chocolàte chips.
  3. … full recipes here >>>