Loading...

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

In a food processor, combine the drained and rinsed chickpeas (or white beans), peanut butter, maple syrup, vanilla extract, almond flour, baking powder, and salt.

Blend all ingredients until the mixture is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed to ensure everything is incorporated.

Remove the blade from the food processor. Add the chocolate chips to the dough and stir them in by hand until evenly distributed.

Roll the cookie dough into small balls, about 1 1/2 inches in diameter. Place them onto the prepared baking sheet, then gently flatten each ball slightly into a cookie shape. The cookies will not spread much during baking.

Bake in the preheated oven for 12 minutes. The cookies will appear soft and slightly 'undone' when they come out of the oven, which is normal.

Transfer the baking sheet to a wire rack and allow the cookies to cool completely. They will firm up as they cool, resulting in a soft, chewy texture.


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

In a food processor, combine the drained and rinsed chickpeas (or white beans), peanut butter, maple syrup, vanilla extract, almond flour, baking powder, and salt.

Blend all ingredients until the mixture is completely smooth and forms a dough-like consistency. Scrape down the sides of the food processor as needed to ensure everything is incorporated.

Remove the blade from the food processor. Add the chocolate chips to the dough and stir them in by hand until evenly distributed.

Roll the cookie dough into small balls, about 1 1/2 inches in diameter. Place them onto the prepared baking sheet, then gently flatten each ball slightly into a cookie shape. The cookies will not spread much during baking.

Bake in the preheated oven for 12 minutes. The cookies will appear soft and slightly 'undone' when they come out of the oven, which is normal.

Transfer the baking sheet to a wire rack and allow the cookies to cool completely. They will firm up as they cool, resulting in a soft, chewy texture.
