It sounds strange, but these flourless chickpea peanut butter cookies are super delicious. They’re made with chickpeas, peanut butter, and lightly sweetened with maple syrup or agave. They’re naturally gluten-free + vegan and a tasty and healthy alternative to regular peanut butter cookies.
- 1 – 14-ounce can of chickpeas, drained and rinsed (or 1 3/4 cups of cooked chickpeas)
- 1 cup smooth, all-natural peanut butter
- 1/2 cup agave, maple syrup, or honey
- Optional: 1/4 cup coconut sugar (Depending on how sweet you like your cookies. Can sub brown sugar.)
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 1 cup dark chocolate chips
- 1/2 cup chopped roasted peanuts
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Add drained chickpeas and honey or maple syrup to a food processor or high-powered blender (don’t use a regular blender) and blend until smooth. Transfer to a medium-sized bowl.
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don’t worry.
- Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.