Peanut Butter and Basil is a wildly delicious and shockingly satisfying flavor combination that needs to be experienced by every foodie out there!
My favorite way to enjoy this match made is heaven is in my Flourless Peanut Butter and Basil Cookies!
This recipe is unique not only because of it’s deliciously unique flavor profile, but because it uses chickpeas instead of flour, making it naturally gluten-free! It’s also completely vegan and refined sugar-free!!
Their soft and chewy texture is so scrumptious and the peanut butter and Basil shines through so wonderfully.
The best part is that it’s full of plant-based protein!! Definitely the most guilt-free dessert, if you ask me. So go ahead and treat yo’ self to a generous stack of these babies!!
Flourless Peanut Butter Basil (V/GF)
Their soft and chewy texture is so scrumptious and the peanut butter and basil shines through so wonderfully. The best part is that these cookies are full of plant-based protein!! Definitely the most guilt-free dessert, if you ask me.
- 1 15 oz can chickpeas , drained and rinsed
- 1 cup + 2 tbsp natural peanut butter
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1 tbsp finely chopped fresh basil + 12 Whole basil leaves (for topping)
- 1 tsp baking powder
- 1/4 tsp salt
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Combine all the ingredients (besides the 12 whole basil leaves) in a food processor and process until smooth.
Let mixture dough chill for 20 minutes.
Scoop spoonfuls of cookie dough onto parchment line baking sheet. With fingers, gently smooth out and round the cookies. Then top each cookie with a small basil leaf.
Bake for about 15-20 minutes.
Let cool for 5 minutes before serving. Enjoy! Store leftovers in a sealed container at room temperature for up to a week (if they last that long!).