Healthy Peanut Butter Chickpea Cookies
User Reviews
5
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Prep Time
7 mins
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Cook Time
18 mins
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Total Time
25 mins
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Servings
30 Cookies
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Calories
60 kcal
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Cuisine
Mediterranean, American
Healthy Peanut Butter Chickpea Cookies
Description
The Healthy Peanut Butter Chickpea Cookies bring together canned chickpeas, ripe bananas, and natural peanut butter into a blended dough that bakes into tender, slightly chewy cookies. The oats add a hearty texture while baking powder helps them rise lightly. Baking at 350°F until edges turn golden gives a subtle crust with a soft interior. Optional maple syrup and vanilla add gentle sweetness and aroma but can be omitted for a simpler taste.
This recipe produces a batch with a wholesome mouthfeel, moderate sweetness, and balanced flavors from the peanut butter and banana. These cookies work well as a midday snack or a lighter dessert option.
Choosing peanut butter with no added fats or sugars keeps the flavor straightforward, and substitutions like soy butter or sun butter can accommodate dietary preferences. The cookies keep well covered at room temperature for a few days and can be refrigerated or frozen for longer storage. Variations including chocolate chips or raisins can be added, but using too many mix-ins may affect the structure of the cookie.
Ingredients
- 13.5 ounce chickpeas drained & rinsed, canned
- 2 large banana very ripe
- ½ cup peanut butter homemade or store-bought (or sub soy butter for nut free, smooth
- 2 tablespoons maple syrup optional
- 1 teaspoon baking powder
- 2 tablespoons coconut oil or apple sauce
- ¾ cup steel cut oats or rolled oats, quick cooking
- 1 teaspoon vanilla extract optional, pure
Instructions
- Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
- Add all the ingredients to your food processor and process until smooth.
- Using a metal teaspoon, scoop the mixture onto your prepared baking sheet and form your cookies.
- Bake for 18-22 minutes, or until lightly golden around the edges. Allow cookies to cool completely to help them firm up before serving.
Notes
- Use peanut butter made from only peanuts with no added fats or sugars for the best flavor.
- Substitute coconut oil with unsweetened apple sauce to make the recipe oil free.
- Replace peanut butter with sun butter or tahini for a nut-free option.
- If pure maple syrup is unavailable, agave syrup or honey can be used as sweeteners.
- Add ¼–1/3 cup chocolate chips, raisins, chopped nuts, or shredded coconut if desired, but avoid adding too much to maintain dough consistency.
- Cookies keep for 2–3 days at room temperature, 5–6 days refrigerated, or up to 2 months frozen in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 60cal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Sodium | 34mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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