Share on:


Description
  Delicious cookies made from a base of beans, dates, and natural peanut butter! These are a variation of my Chocolate Chip Date Cookies, with added peanut butter and powdered peanut butter for that delicious peanut butter and chocolate combination. They're sugar free, oil free, and gluten free. They can be vegan too if you like (swap the milk for water). If you're more of a chocoholic than a Reese's fan, you should also check out my Double Chocolate Date Cookies. Or make them all and taste test them to see which ones you like the best!

Time
Prep Time: 16 minutes
Cook Time: 14 minutes
Total Time: 30 minutes

 Cost
Total Cost: $4.82
Cost per Serving: $0.11
Ingredients
- 15.5oz can (254 g) Chickpeas, drained and rinsed ($0.85)
- 31 pitted (220 g) Dates ($1.30)
- 1/2 cup (128 g) Natural peanut butter ($0.69)
- 5 tbsp (30 g) Powdered peanut butter ($0.37)
- 3/4 cup (180 g) Skim milk ($0.12)
- 1 tsp (5 g) Vanilla extract ($0.03)
- 1/8 tsp (0.75 g) Salt ($0.00)
- 3/4 tsp (3.6 g) Baking soda ($0.00)
- 1/2 cup (90 g) Sugar free chocolate chips ($1.41)

Instructions
1.  Preheat your oven to 350F, and line a cookie sheet with parchment paper

2.  Add the beans, dates, nut butter, powdered peanut butter, milk (or water), vanilla, and salt to a food processor and blend until smooth

3.  For the beans, I've gone with chickpeas, but any other light colored bean will work, like navy, pinto, or cannellini beans. I wouldn't recommend black or kidney beans, as the color will change

4.  Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. The batter should be very loose for a cookie dough. You can refrigerate for about 30 minutes to harden it if you desire


5.  Using a cookie scoop (mine is 1.5 tbsp), scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be (lightly wet your fingers to prevent sticking)


6.  Bake for about 14 minutes at 350F, or until the tops and edges are lightly golden brown and the cookies are set to the touch. Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely



Nutrition Facts
------------------------------------------
Servings: 42
Calories: 55
------------------------------------------
Total Fat: 2.5g (3 %)
 Saturated Fat: 0.6g (3 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.0g
Cholesterol: 0mg (0 %)
Sodium: 51mg (2 %)
Total Carbohydrate: 7.7g (3 %)
 Dietary Fiber: 1.8g (6 %)
 Sugar: 4.2g
Protein: 2.0g (4 %)
------------------------------------------
Vitamin B12: 0.0mcg (1 %)
Vitamin D: 0.1mcg (0 %)
Potassium: 48mg (1 %)
Calcium: 13mg (1 %)
Magnesium: 4mg (1 %)
Iron: 0.4mg (2 %)
------------------------------------------
 Glycemic Index: 44.4
Glycemic Load: 3.1
Sources of Inspiration
https://m.youtube.com/watch?v=xr9EirwjC1A&pp=ygUUaGVhbHRoeSB2ZWdhbiBlYXRpbmc%3D

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/C2FaJ