I don’t know what screams “FRIDAY” more than a celebratory cookie dunked into your double-shot espresso. Plus, these are made using chickpeas and Slap! Pancake Mix…that must mean they’re breakfast-approved, right?! Veggies…check. Protein…check. Pancakes…check. It’s a done deal, really.
What you need:
1 scoop Slap! Nutrition Slap! Jacks Protein Pancake Mix (any flavor, I used Chocolate Chip)
1 can garbanzo beans; drained and processed (or mashed by hand if you’re feeling like a Paula Dean-juiced meathead, do your thang, honey)
1/2 cup creamy peanut butter (any nut butter will probably do)
1/4 cup maple syrup or sweetener of choice
2 tbsp coconut oil
Stevia to taste
1 tsp baking powder
1 candy bar of choice OR chocolate chips and any other mix-ins (I used a Heath Bar because it was on clearance at Target AND because I love the chewy texture of freshly-melted toffee…and I definitely recommend eating them fresh out of the oven)
What to do:
Preheat oven to 350 degrees and grease baking sheet. Combine all ingredients except candy bar/chocolate chips and mix well. I recommend using a food processor or blender to mix all ingredients if you have one readily available. Fold in candy bar pieces. Using a spoon or your hands (you savage), shape and plop cookies onto baking sheet and bake for 10-12 mins. Enjoy fresh out of the oven or store in the fridge and microwave for 10-15 seconds for that melty goodness.
I stuffed mine with Smart Choice Protein edible cookie dough (PB Snickerdoodle Chip Flavor)!
Tell me, what’s your favorite candy bar?
Shameless plug: use code MEGMO on any order from Slap! and save yourself some money. The pancake mix is CLUTCH by itself, too. Just add water and slap those babies on a griddle.