Flourless Chickpea Peanut Butter Cookies Recipe
These chickpea peanut butter cookies are super delicious and packed with plant-based goodness. You'll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They're an alternative to traditional peanut butter cookies, and they're ready in just 25 minutes.
Ingredients
- 14 ounce can of chickpeas, drained and rinsed - or 1 ¾ cups of cooked chickpeas
- 1 cup smooth all-natural peanut butter
- ½ cup agave, maple syrup, or honey
- Optional: ¼ cup coconut sugar, depending on how sweet you like your cookies. Can substitute brown sugar.
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons baking soda
- 1 cup dark chocolate chips
- ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, 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.14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
Serving: 1 cookie, Calories: 135kcal, Carbohydrates: 13g, Protein: 4g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 148mg, Potassium: 144mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg