Chickpea Peanut Butter Cookies
Chickpea Peanut Butter Cookies
Ingredients
- 125 g chickpeas, rinsed, drained, and patted dry
- 65 g creamy peanut butter
- 40 g honey, or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 pinch salt, optional
- 30 g dark chocolate chips
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
⏱️ 5 min•🌡️ 175
- 2
In a blender or food processor, combine the rinsed, drained, and patted dry chickpeas, creamy peanut butter, honey (or maple syrup), vanilla extract, baking powder, and the optional pinch of salt.
⏱️ 2 min
- 3
Blend the mixture until it is completely smooth. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure all ingredients are incorporated.
⏱️ 3 min
- 4
Once the mixture is smooth, transfer it to a bowl and gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min
- 5
Scoop the cookie dough into 4 equal portions and place them onto the prepared baking sheet. Gently flatten the tops of each cookie with the back of a spoon or your fingers.
⏱️ 2 min
- 6
Bake the cookies for 10 to 12 minutes, or until the edges appear golden brown and the tops are just set to the touch.
⏱️ 12 min•🌡️ 175
- 7
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This crucial step allows them to firm up properly before handling. Enjoy your delicious chickpea peanut butter cookies!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Peanut Butter Cookies
- 125 g chickpeas, rinsed, drained, and patted dry
- 65 g creamy peanut butter
- 40 g honey, or maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1 pinch salt, optional
- 30 g dark chocolate chips
Instructions
- 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
⏱️ 5 min•🌡️ 175 - 2
In a blender or food processor, combine the rinsed, drained, and patted dry chickpeas, creamy peanut butter, honey (or maple syrup), vanilla extract, baking powder, and the optional pinch of salt.
⏱️ 2 min - 3
Blend the mixture until it is completely smooth. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure all ingredients are incorporated.
⏱️ 3 min - 4
Once the mixture is smooth, transfer it to a bowl and gently fold in the dark chocolate chips until they are evenly distributed throughout the dough.
⏱️ 1 min - 5
Scoop the cookie dough into 4 equal portions and place them onto the prepared baking sheet. Gently flatten the tops of each cookie with the back of a spoon or your fingers.
⏱️ 2 min - 6
Bake the cookies for 10 to 12 minutes, or until the edges appear golden brown and the tops are just set to the touch.
⏱️ 12 min•🌡️ 175 - 7
Once baked, remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes. This crucial step allows them to firm up properly before handling. Enjoy your delicious chickpea peanut butter cookies!
⏱️ 10 min