Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
You Won’t Believe it’s Chickpeas Holiday Cookies
Serving Amount
Ingredients
1 15 ounce can of chickpeas
1⁄2 cup smooth cashew butter, unsalted
1⁄2 cup brown sugar
1 tsp vanilla
1⁄3 cup mini chocolate chips (use vegan chocolate if desired)
1⁄4 cup crushed peppermint candy or chopped pecans
1⁄2 tsp baking soda
1⁄2 tsp baking powder
1⁄2 tsp salt
Spray canola oil
Instructions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Drain and rinse the chickpeas. For an especially smooth texture, peel the chickpeas by placing them between a towel and rubbing, then removing the peels.
Step 3
In a food processor or blender, add chickpeas, cashew butter, vanilla and brown sugar. Blend until texture is smooth. Add salt, baking soda and powder, then blend for about 1 minute. Stir in chocolate chips along with the nuts if using.
Step 4
Spray a lined baking sheet with canola oil. Using an ice cream scooper or spoon, place about 1 tbsp of cookie dough onto baking sheet leaving ~3 inches between cookies.
Step 5
Bake for 16-18 minutes until cookies have browned along the edges. Allow to cool on a wire rack. Sprinkle crushed peppermint if using.
