Chickpea Peanut Butter Cookies

Chickpea Peanut Butter Cookies are made in the food processor and are so simple! Naturally sweetened and made with chickpeas, these are a great option for picky eaters! You won't even taste the chickpeas! Gluten free, dairy free, egg free and vegan these are perfect for dessert or snacking!

Course Dessert

Cuisine American

Keyword chickpea peanut butter cookies, peanut butter chickpea cookies, vegan chickpea cookies

Prep Time 5

Cook Time 15

Cooling 10

Total Time 30

Servings cookies

Calories 85kcal

Author Samantha Rowland

Equipment

food processor

Ingredients

1.5 cup chickpeas (from 1 15 oz. can), rinsed and drained
1/2 cup peanut butter (natural peanut butter only where ingredients are peanuts or peanuts and salt)
1/3 cup maple syrup
2-3 tbsp coconut sugar
1 tsp vanilla extract (optional)
1 tsp baking powder
3 tbsp oat flour
1/8 tsp sea salt
1/4 cup dairy free chocolate chips

Instructions

Preheat oven to 350F.
Rinse and drain the chickpeas. Rub the chickpeas together in colander and remove any skin that comes off the chickpeas.
1.5 cup chickpeas (from 1 15 oz. can), rinsed and drained
Add chickpeas, peanut butter, maple syrup and coconut sugar to food processor.
1.5 cup chickpeas (from 1 15 oz. can), rinsed and drained, 1/2 cup peanut butter (natural peanut butter only where ingredients are peanuts or peanuts and salt), 1/3 cup maple syrup, 2-3 tbsp coconut sugar
Process on high until smooth, 1-2 minutes.
Add the baking powder, oat flour and salt. Process again 30 seconds - 1 minute until well combined (you may need to pause and scrape down the sides).
1 tsp vanilla extract (optional), 1 tsp baking powder, 3 tbsp oat flour, 1/8 tsp sea salt
Add chocolate chips, pulse to combine.
1/4 cup dairy free chocolate chips
Place parchment paper on baking sheet.
Spoon out batter 1 tablespoon at a time (use a small spatula or another spoon to help remove the batter from the tablespoon as it's sticky).
Once cookies have been scooped out onto baking sheet, wet hands and shape cookies. You may need to wet you hand a few times during this process. Shape into circles and press down so they are flat.
After all cookies have been shaped, place cookies in 350F oven for 15 minutes.
After 15 minutes, remove the cookies and allow them to cool at least 10 minutes before enjoying.

Notes

Can you use a blender to make these cookies?

No, the batter is too thick and can burn out the motor in your blender. I would only recommend using a food processor to make these cookies.

Can you make these cookies with any other kind of bean?

You can substitute the chickpeas for cooked black beans, white beans or even lentils.

Storing

These cookies taste even better when they are cold.

Fridge: Allow the cookies to cool and come to room temperature before transferring them to a airtight container. Store in the fridge for up to 5 days.
Freezer: Allow the cookies to cool and come to room temperature. Place a piece of parchment or wax paper over a baking sheet and add the cookies in a single layer. Once frozen, remove from the baking sheet and transfer to a freezer safe bag or container. Freeze for up to 3 months. To defrost just leave out on the counter for a few minutes.

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