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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.

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cookies
Author Bunny

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

  2. Combine all the ingredients (besides the 12 whole basil leaves) in a food processor and process until smooth.

  3. Let mixture dough chill for 20 minutes. 

  4. 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. 

  5. Bake for about 15-20 minutes. 

  6. 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!).