Loading...

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

Add the drained and rinsed chickpeas to a food processor.

Add the peanut butter (or almond butter), honey (or maple syrup), vanilla, baking powder, baking soda, and optional coconut oil to the food processor.

Blend all ingredients (except the chocolate chips) in the food processor until the mixture is smooth and creamy, resembling a dough. Scrape down the sides as needed.

Transfer the blended dough to a medium bowl.

Fold in the dark chocolate chips using a spatula until evenly distributed.

Scoop portions of the dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each scooped portion slightly with the back of the scoop or your hand.

Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up on the outside but remain soft and fudgy inside.


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

Add the drained and rinsed chickpeas to a food processor.

Add the peanut butter (or almond butter), honey (or maple syrup), vanilla, baking powder, baking soda, and optional coconut oil to the food processor.

Blend all ingredients (except the chocolate chips) in the food processor until the mixture is smooth and creamy, resembling a dough. Scrape down the sides as needed.

Transfer the blended dough to a medium bowl.

Fold in the dark chocolate chips using a spatula until evenly distributed.

Scoop portions of the dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each scooped portion slightly with the back of the scoop or your hand.

Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will firm up on the outside but remain soft and fudgy inside.
