Chocolate Peanut Butter Chickpea Cookies
These chickpea cookies are loaded with peanut butter and protein and make for a truly guilt-free cookie recipe.
Servings: 10 cookies
- 15 oz. chickpeas drained and rinsed
- 1 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 cup chocolate chips or more
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.
Yields 10-12 cookies
Calorie count is per cookie
Calories: 267kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 251mg | Potassium: 309mg | Fiber: 5g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg