6-ingredient Peanut Butter Chickpea Cookies
These cookies combine chickpeas, peanut butter, and maple syrup into a thick dough studded with chocolate chips. Baked until the edges are just set, they offer a chewy texture with chocolate bursts. The use of pantry staples makes these cookies accessible and convenient for a wholesome treat without complicated baking steps.
Ingredients
- 1 (15-ounce) can garbanzo beans drained and rinsed
- 2/3 cup peanut butter stirred, creamy
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract pure
- 1 1/4 tsp baking powder
- 1 pinch salt sea salt
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.
- Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
- Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
- Allow cookies to cool at least 10 minutes before diving in!
Notes
- Almond or other nut butters can replace peanut butter, but choose one with a preferred flavor since it influences the cookies.
- Both natural and processed peanut butters work, though texture and stickiness may vary.
- White or black beans can substitute chickpeas if needed.
- To lower sugar, try sugar-free chocolate chips and pure maple syrup alternatives.
Nutrition Information
Nutrition Facts
Serving: 12 cookies
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1of 12 | |
| Calories | 207kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.