Peanut Butter Chickpea Cookies (Print Version)
# Ingredients:
01 -
15 oz chickpeas, drained and rinsed
02 -
1 cup creamy peanut butter
03 -
⅓ cup maple syrup
04 -
1 teaspoon vanilla extract
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1 teaspoon baking soda
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¼ teaspoon salt
07 -
½ cup chocolate chips
# Instructions:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 -
Pour chickpeas into a strainer, then rinse for 15 seconds. Place chickpeas into a food processor and pulse for 10 seconds.
03 -
Add peanut butter, maple syrup, vanilla, and baking soda to the food processor; pulse together until combined. The dough will be slightly wet and soft. Remove the blade from the food processor, then stir in the chocolate chips with a spoon.
04 -
Use an ice cream scooper or cookie scoop to portion the dough onto the prepared baking sheet. Use your palm to gently press and flatten the dough into cookies.
05 -
Place the baking sheet in the oven and bake for 10-12 minutes, or until the edges have just set. Slight underbaking is fine, as the cookies will firm up as they cool.
06 -
Remove the baking sheet from the oven and lift it about one inch above the countertop. Bang it on the counter a few times to flatten the cookies and create an optimal texture. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
# Notes:
01 -
For vegan cookies, use dairy-free chocolate chips.
02 -
Calories are estimated per cookie.