Peanut Butter Chocolate Chip Cookies with Chickpeas

This was my first attempt at baking a sweet treat with a bean as the star ingredient, and to say I was impressed is an understatement. Soft, peanut buttery, chocolatey goodness.

Chickpeas are loaded with antioxidants (among protein, fiber, iron, and other benefits)…and to be able to sneak that nutrition into a dessert is kind of like having a super power. Especially if your kids will eat them. Right?!

But…creating a guilt free cookie dough (that’s safe to eat) is also a super power. This dough, pre-oven, is DIVINE. Consume freely without guilt, and don’t worry about salmonella - no raw eggs in here! This recipe is not only egg free but dairy free, grain free, and gluten free too. So go be a super hero and make these STAT.

Peanut Butter Chocolate Chip Cookies with Chickpeas

Dairy Free, Egg Free, Gluten Free, Grain Free, Vegan
Yields approx. 15 cookies

INGREDIENTS

1 15.5oz can organic chickpeas, drained and rinsed
1/3 cup pure maple syrup
1/2 cup natural peanut butter (or favorite nut butter)
2 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees.
Toss everything into a food processor except for the chocolate chips! Blend until well combined and smooth, about 1 minute.
Fold in chocolate chips
Use a small cookie scoop to scoop batter onto a greased cookie sheet, or use a silpat mat.
Bake for 20 minutes!

TIPS

The dough will be very sticky! A cookie scoop will work the best…but if you don’t have one, use a spoon to spoon the mixture onto the baking sheet! Don’t worry about spacing. The cookies will not change form.

Store in an airtight container for up to 6 days. They freeze well, too.

Recipe adapted from Earthy Andy.