These chickpea peanut butter cookies are super delicious and packed with plant-based protein. You'll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They're a healthier alternative to traditional peanut butter cookies, and they're ready in just 25 minutes!
Ingredients
14ouncecan of chickpeas, drained and rinsed - or 1 ¾ cups of cooked chickpeas
1cupsmooth all-natural peanut butter
½cupagave, maple syrup, or honey
Optional: ¼ cup coconut sugar, depending on how sweet you like your cookies. Can substitute brown sugar.
1 ½teaspoonsvanilla
1 ½teaspoonsbaking soda
1cupdark chocolate chips
½cupchopped 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.