Chickpea Peanut Butter Cookies

Prepare for a tasty surprise with these ChickPeanut Butter Cookies! Don’t let the chickpeas fool you – these treats are irresistibly delicious. Whip them up in no time using your food processor or blender. With gooey chocolate chips and a warm, soft texture, they’re perfect right out of the oven. A healthier twist on a classic favorite!

Cooking Tip

Nut or seed butter can be substituted for peanut butter.

Yield16 cookies

Serving size1 cookie

Perfect forKid-friendly, Quick & easy

Dietary preferencesDairy Free, Diabetes Friendly, Gluten Free, Vegan, Vegetarian

Ingredients

Dairy free if using dairy free chocolate chips

1 1/4 cup cooked chickpeas (a bit less than a 15 oz. can)
1 1/2 tsp. vanilla extract
1/2 cup + 2 tbsp. peanut butter
1/4 cup honey, maple syrup, or agave
1 tsp. baking powder
Pinch of salt
1/2 cup chocolate chips (dairy free if desired)

Directions

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a food processor or blender, combine all ingredients except chocolate chips. Blend until smooth.
Scrape side of food processor or blender to incorporate well. Stir in chocolate chips by hand.
Using an ice cream scoop or wet hands, roll dough into balls. Place on baking sheet. Press dough down slightly.
Bake for 10-12 minutes. These cookies are best when they’re warm from the oven.

Nutrition facts (per serving)

120 Calories

7 Total Fat (g)

2Saturated Fat (g)

95Sodium (mg)

11Carbs (g)

1 Dietary Fiber (g)

3Protein (g)

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