It only takes a few minutes to prepare this wonderful vegan side dish of roasted eggplant with smoky paprika and garlic.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 (15 ounce) can chickpeas
- ½ cup butter
- ½ cup packed brown sugar
- ¼ cup coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup peanut butter
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup oats
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line with parchment paper.
- Puree chickpeas in a blender.
- Mix butter, brown sugar, and coconut oil in a large bowl until blended. Add eggs, vanilla extract, and peanut butter, in that order. Fold in pureed chickpeas. Add whole wheat flour, all-purpose flour, oats, baking soda, cinnamon, and salt. Add chocolate chips.
- Drop tablespoons of cookie dough onto the prepared baking sheet.
- Bake in the preheated oven for about 10 minutes. Remove from oven and cool cookies on a wire rack.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 115 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |