Peanut Butter Chickpea Cookies
These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with plenty of peanut butter and minimal sugar. The best part is that they're gluten free, vegan and only 6 ingredients!
Servings: 10 cookies
Calories: 299kcal
Ingredients
- 15 oz. chickpeas drained and rinsed
- 1 cup creamy peanut butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- 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. Place chickpeas into a food processor and pulse for 10 seconds.
- Add peanut butter, syrup, vanilla, and baking soda; pulse together. The dough will be slightly wet/soft and that's ok. Remove the blade from your food processor, then stir in the chocolate chips with a spoon.
- Use an ice cream scooper or cookie scoop to scoop the dough out and onto the prepared baking sheet. Use your palm to press down to slightly flatten the dough into cookies, then place the sheet in the oven and bake for 10-12 minutes, or until the edges have set. It's ok if they're slightly underdone -- they'll firm up as they cool.
- Remove the baking sheet from the oven, then lift it one inch above the countertop and "bang" it on the counter a few times, which will flatten out the cookies a bit, providing a more optimal texture. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Video
Notes
*Calories are per cookie and are an estimation
*To keep these vegan, be sure to use dairy-free chocolate chips
Nutrition
Calories: 299kcal | Carbohydrates: 31g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg