Gluten Free Peanut Butter Nutella Cookies
Servings: 2 dozen cookies
- 2 15 oz cans garbanzo beans (chickpeas), rinsed, drained, and patted dry
- 1/2 cup Nutella
- 1/2 cup smooth peanut butter
- 1/4 cup honey
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 2 cups milk chocolate chips
Preheat an oven to 350 degrees. Spray a cookie or baking sheet with nonstick spray. Set aside.
Combine the beans, nutella, peanut butter, honey, cocoa powder, vanilla, and baking powder in a food processor. Puree until smooth.
Stir in the chocolate chips.
Place heaping spoonfuls of the dough onto the prepared baking sheet. Bake for 12 minutes in the 350 degree oven.
Remove cookies from the baking sheet and let cool on a wire rack.
The dough will be very soft and sticky. If you are having trouble working with the dough try chilling it in the fridge or freezer.
If you want complete control over what goes into your cookie and have it be oil-free, try using homemade peanut butter and homemade nutella.
Calories: 2156kcal | Carbohydrates: 291g | Protein: 49g | Fat: 92g | Saturated Fat: 52g | Cholesterol: 27mg | Sodium: 523mg | Potassium: 1857mg | Fiber: 30g | Sugar: 205g | Vitamin A: 460IU | Vitamin C: 3.9mg | Calcium: 596mg | Iron: 14.1mg