My kids make these with me. They know there are beans in them. They happily eat them anyway.

Wet Ingredients

• 1 can chickpeas, drained and mashed
• 4 overripe bananas¹
• 3/4 c peanut butter
• 2 eggs
• 2 t vanilla extract

Dry Ingredients

• 2 c oats, minced in a food processor
• 2 t cinnamon
• 3 T chia seeds
• 1/2 c dark chocolate chips
• 2 t baking powder
• 1 t baking soda
• salt²

Procedure

1. Preheat your oven to 350 F.
2. Mix your wet ingredients in a bowl.
3. Mix your dry ingredients in another bowl.
4. Mix your dry ingredients into your wet ingredients.
5. Line your baking sheet with parchment paper³.
6. Scoop lumps of batter onto your baking sheet. About a third of a cup each.
7. Bake until done, about 20 minutes.
8. Eat some right away for quality control. Save the rest in the fridge or freezer.

Makes about 18 biscuits. Each has about 8g sugar, 6g protein, 4g fiber, 9g fat.

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1. Instead of bananas, you can use a can of pumpkin puree. ↩

2. Canned beans are usually salted. Peanut butter is usually salted. Just a sprinkle is probably fine, if any. ↩

3. Muffin cups work great too. You can fill them pretty full. This batter doesn’t rise much. ↩