These chickpea cookies are loaded with peanut butter and protein and make for a truly guilt-free cookie recipe.
Author:The Almond Eater
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Yield:10-12 cookies 1x
1 can chickpeas (15 oz.), drained and rinsed
1 cup creamy peanut butter
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp baking soda
1/4 cup chocolate chips
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Pour chickpeas into a strainer, then rinse them for 15 seconds or so. Place chickpeas into a food processor and pulse for approximately 10 seconds.
Add peanut butter, syrup, vanilla, and baking soda; pulse together. The mixture or “dough” should form a large ball in the food processor.
Remove blade from your food processor, then stir in the chocolate chips.
Use a spoon or ice cream scooper to scoop dough out onto your baking sheet. Bake cookies for 17-20 minutes. The cookies will be slightly underdone, and that’s ok! You want them that way so that they’re soft and chewy.
Keywords: chickpea cookies, chocolate chip chickpea cookies