Description
Soft, chewy, and packed with protein, these Chickpea Peanut Butter Chocolate Chip Cookies are a wholesome, vegan, and gluten-free treat. Made with chickpeas, creamy peanut butter, and chocolate chips, they are perfect for a guilt-free dessert, snack, or family-friendly baking activity.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup oat flour or blended oats
- 1/3 cup chocolate chips
- Optional: 1/2 tsp cinnamon, 1/4 cup chopped nuts, or coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, blend chickpeas, peanut butter, maple syrup, and vanilla extract until smooth.
- Add baking soda, salt, and oat flour; blend until incorporated.
- Fold in chocolate chips and optional add-ins gently.
- Scoop the dough into uniform balls and place them on the baking sheet; gently flatten slightly.
- Bake for 12–15 minutes, until the edges are lightly golden but the centers remain soft.
- Cool on a wire rack before serving.
Notes
- For softer cookies, underbake slightly; for firmer cookies, bake a few extra minutes.
- Dough can be chilled for 15–30 minutes to prevent flattening.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Substitute almond butter or sunflower seed butter for a nut-free option.
Nutrition
- Serving Size: 1 cookie
- Calories: 130kcal
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g