Peanut Butter Chocolate Chip Cookies
- Heart Healthy
- CKD non-dialysis
- 15 ounce can garbanzo beans/chickpeas
- 1/2 cup smooth natural peanut butter
- 1/3 cup pure natural maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup dark chocolate chips
- Rinse and drain the garbanzo beans. Preheat oven to 350 degree F. Line a cookie sheet with parchment paper to reduce sticking.
- Put all ingredients, except the chocolate chips, into a food processor and blend until smooth. Use a blender if you do not have a food processor.
- Mix chocolate chips into the dough by hand.
- Spoon out about a tablespoon of dough for each cookie onto the cookie sheet.
- Bake for about 12 minutes or until cookies get a little brown on the edges.
- These cookies do not spread out much while baking and the dough is a little sticky. If you want a smoother, rounder cookie, try freezing the batter for about an hour so you can shape them into discs before placing them on the cookie sheet.
- Natural, pure maple syrup should not contain phosphorus additives. Some more processed varieties do, be sure to look for pure maple syrup and read the ingredient list for phosphates.
- Our bodies do not absorb all of the potassium and phosphorus in plant-based foods, such as the garbanzo beans in this recipe, which also gives you a bit more protein than a regular cookie.
- Peanut butter can be enjoyed in small amounts in a kidney friendly diet. You may also substitute any other natural nut butter.
- Semisweet chocolate chips can be substituted for the dark chocolate chips.
Submitted by: DaVita dietitian Holly from Nevada.
Nutrients per serving
Protein 4 g
Carbohydrates 18 g
Fat 8 g
Cholesterol 0 mg
Sodium 170 mg
Potassium 130 mg
Phosphorus 68 mg
Calcium 38 mg
Fiber 2.4 g
Added Sugar 10 g
Kidney and kidney diabetic food choices
- 1/2 protein
- 1/2 fat
- 1/2 high calorie
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