Flourless Chickpea Peanut Butter Cookies

By Ellie

28 Person

25 Minutes

127 Calories

I know it sounds strange, but these Flourless Chickpea Peanut Butter Cookies are super delicious. They're made with chickpeas, peanut butter, and lightly sweetened with maple syrup or agave. They're naturally gluten-free + vegan and a tasty and healthy alternative to regular peanut butter cookies.

Ingredients

1/2 cup chopped roasted peanuts
1 cup dark chocolate chips
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla
Optional: 1/4 cup coconut sugar (Depending on how sweet you like your cookies. Can sub brown sugar.)
1/2 cup agave, maple syrup, or honey
1 cup smooth, all-natural peanut butter
1 – 14-ounce can of chickpeas, drained and rinsed (or 1 3/4 cups of cooked chickpeas)

Method

01

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
02

Add drained chickpeas and 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.
03

Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.
04

Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.

Related Tags

Healthy Recipes

Dessert Recipes

Peanut Butter Cookie Recipes

Thanksgiving Snacks Recipes

Flourless Chickpea Peanut Butter Cookies

4.8

( By Ellie )

01 Information

Grade easy
Serving 28 servings
Calorie 127 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1/2 cup chopped roasted peanuts

1 cup dark chocolate chips

1 1/2 tsp. baking soda

1 1/2 tsp. vanilla

Optional: 1/4 cup coconut sugar (Depending on how sweet you like your cookies. Can sub brown sugar.)

1/2 cup agave, maple syrup, or honey

1 cup smooth, all-natural peanut butter

1 – 14-ounce can of chickpeas, drained and rinsed (or 1 3/4 cups of cooked chickpeas)

03 Method

Step 1

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Step 2

Add drained chickpeas and 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.

Step 3

Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.

Step 4

Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.

04 Author