Air Fryer Chocolate Chip Peanut Butter Cookies
These cookies made with Chickpeas, will produce a sweet treat in under 20 minutes. You can also mix up the add-ins; sub some of the chocolate chips for chopped dried fruit or chopped peanuts. If you don’t have an air fryer, bake these in a regular oven at 350℉ until golden, 12 to 14 minutes.
10 Tbsp Powdered peanut butter
2 Tbsp Maple syrup
2 tsp Vanilla extract
15 oz Canned chickpeas, rinsed and drained
1 small Banana(s), very ripe, mashed
¾ tsp Baking powder
½ tsp Ground cinnamon
1 pinch(es) Sea salt
½ cup(s) Semisweet chocolate chips
1. Line an air fryer basket or tray with parchment paper.
2. In a small bowl, stir together powdered peanut butter with maple syrup and vanilla extract.
3. In a food processor, combine chickpeas, powdered peanut butter mixture, banana, baking powder, cinnamon, and sea salt. Process until smooth, scraping down sides and edges of processor, 30 to 45 seconds. Add chocolate chips and pulse to combine.
4. Preheat air fryer to 325℉ degrees, if necessary. Roll 1 heaping tbsp dough into a ball, place on prepared basket or tray, press down to flatten into a 2-inch circle, and repeat with remaining dough. Air fry, in batches if necessary, until golden, about 7 to 8 minutes.
Serving size: 1 cookie is two personal points on Weight Watchers
Thank you Tommie for sharing your recipe for Air Fryer Chocolate Chip Peanut Butter Cookies!