Peanut Butter Chickpea Cookies with Chocolate Chunks
Course: Dessert, Snack
Cuisine: American
Keyword: chickpea cookies, cookies with chickpeas, peanut butter chickpea cookies
Equipment
food processor OR blender
Ingredients
1 (14.5 ounce)canchickpeasdrained
1/2 cuppeanut butter
1/3cuphoney
1/2 teaspoonbaking soda
1/2 teaspoonbaking powder
1/2 teaspoonsalt
1teaspoonvanilla
1/2cupdark chocolate chunks
Instructions
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat mat.
Add all ingredients, except chocolate, to a food processor or blender. Blend until smooth.
Add in about 2/3 of the chocolate chunks and mix to combine.
Using a cookie scoop. Scoop batter out into 12 equal scoops.
Top each with remaining chocolate chunks.
Bake for 12 minutes. Will still be soft but golden brown on the outside. Remove and let cool on baking sheet for 5 minutes. Then place on cooling rack to completely cool. Or enjoy hot!
Place cooled cookies in an airtight container. Will last 2 days on the counter, 7 days in the fridge or 3 months in the freezer.
Notes
Want to make these vegan? Use maple syrup instead of honey.Don't have peanut butter? Try almond butter, cashew butter or sesame seed butter instead.You can also replace chocolate chunks with chocolate chips or raisins instead.