Peanut Butter Chocolate Pancookies

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.