15ouncecanned no-salt-added chickpeas, drained and rinsed
½cuppeanut butter (125g)
2mediumripe bananas (250g measured without the peel)
1teaspoonvanilla extract
1teaspoonbaking powder (optional, see note)
½cup (50g) rolled oats (optional)
Instructions
Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper or baking mat.
Add all the ingredients into a food processor/blender and blend until a thick dough forms.
Transfer the batter to a lined baking sheet. I like to use a small ice cream scooper for uniform cookies but you can also use a spoon. Working with slightly wet hands, gently push down the batter to flatten.
Bake for 8-10 minutes. Wait several minutes to firm up. Enjoy!
Notes
Can sub peanut butter with any nut or seed butter of choice
Baking powder gives these cookies a little lift but you can leave it out if you wish.
Add oats if you desire firmer cookies.
Storage:
Once cooled, transfer to an airtight container and store in the refrigerator for up to 5 days. The color will darken over time so don't be alarmed.
Freeze for up to 3 months. Thaw in the fridge overnight. I don't recommend reheating as the cookies will get too soft. It's best to enjoy cold or at room temperature.