6-Ingredient Peanut Butter Chickpea Cookies Recipe
Delicious and healthy 6-ingredient Peanut Butter Chickpea Cookies that are easy to make and perfect for a quick snack or dessert. These cookies combine creamy peanut butter with protein-packed garbanzo beans and a touch of sweetness from pure maple syrup, finished with melty chocolate chips for a delightful treat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 2/3 cup creamy peanut butter (stirred)
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla bean paste
- 1 1/4 tsp baking powder
- 1 pinch sea salt
Add-ins
- 2/3 cup chocolate chips
Instructions
- Preheat the oven. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make the dough. Combine garbanzo beans, creamy peanut butter, pure maple syrup, vanilla bean paste, baking powder, and sea salt in a food processor. Process until the mixture is well combined into a thick, smooth dough. Then fold in the chocolate chips carefully.
- Shape the cookies. Scoop the dough and form round discs by hand, shaping them into cookie forms since the dough won’t spread on its own. Place the shaped dough onto the lined baking sheet with some space in between.
- Bake the cookies. Place the baking sheet in the preheated oven and bake for 8 to 12 minutes, adjusting the time depending on whether you prefer softer or crisper cookies.
- Cool and serve. Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes to set before enjoying.
Notes
- Ensure garbanzo beans are well rinsed and drained to avoid excess moisture in the dough.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- For vegan and dairy-free cookies, use dairy-free chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
