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Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.

In a food processor, combine the cooked chickpeas, peanut butter, honey, vanilla extract, and baking powder.

Blend the mixture until it is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed.

Transfer the blended dough to a mixing bowl. Add the dark chocolate chips and mix thoroughly with a spatula until the chips are evenly distributed throughout the dough.

Using a cookie scoop or a spoon, portion out small cookies onto the prepared baking tray. Gently flatten each cookie slightly with your fingers.

Bake the cookies in the preheated oven for 10–12 minutes, or until they are lightly golden around the edges.

Remove the cookies from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.

In a food processor, combine the cooked chickpeas, peanut butter, honey, vanilla extract, and baking powder.

Blend the mixture until it is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed.

Transfer the blended dough to a mixing bowl. Add the dark chocolate chips and mix thoroughly with a spatula until the chips are evenly distributed throughout the dough.

Using a cookie scoop or a spoon, portion out small cookies onto the prepared baking tray. Gently flatten each cookie slightly with your fingers.

Bake the cookies in the preheated oven for 10–12 minutes, or until they are lightly golden around the edges.

Remove the cookies from the oven and let them cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
