Forget everything you ever thought you knew about chickpeas. They’re not just for hummus anymore.
These cookies are the most amazing gooey morsels of taste excellence and I think they’re relatively healthy.
I originally saw this recipe on one of my friends’ Facebook wall. I had all the ingredients on hand so I figured why not try them. I had to adjust the recipe that was there because I refused to waste 1/4 cup of chickpeas like the recipe indicated. So I made some adjustments where I thought some needed to be made.
There are a bunch of different posts with the same basic ingredients as the one on Facebook and I’m really not sure who to credit in this case. So please forgive me Internet for just not.
- 1 x 19 oz can chickpeas, drained, rinsed and patted dry
- ¾ cup natural peanut butter (see note)
- ¼ cup maple syrup or agave nectar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- Pinch of sea salt, optional
- ¼ – ½ cup vegan chocolate chips
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In the work bowl of your food processor combine all ingredients except chocolate chips. Blend until completely smooth, stopping to scrape down the sides as needed.
- Add in chocolate chips and pulse a few times.
- Drop by teaspoonfuls on prepared baking sheet. You don’t need to leave a lot of room between the cookies as they don’t spread out or rise up much at all.
- Bake in preheated oven for 10 minutes. Remove from oven and let sit for about 5 – 10 minutes before removing from baking sheet.
- Cookies can be frozen.
Note: I used fresh ground peanut butter which has very little oil (like none, basically) and no salt. If your natural peanut butter has a lot of oil you may only need 1/2 cup of peanut butter. Start with less and add more by the tablespoonful as needed. If your peanut butter is salted you may omit the pinch of sea salt.