Peanut Butter Chickpea Cookies Recipe
These Peanut Butter Chickpea Cookies are a wholesome, naturally sweetened treat that combines the creamy richness of peanut butter with the subtle earthiness of chickpeas and ripe bananas. They are easy to make with simple pantry ingredients, blended into a thick dough and baked to perfection for a soft, chewy texture. Perfect as a guilt-free snack or a quick dessert, these cookies offer a wholesome boost with the added fiber and protein from chickpeas and oats.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 15 ounce canned no-salt-added chickpeas, drained and rinsed
- 1/2 cup peanut butter (125g)
- 2 medium ripe bananas (250g measured without the peel)
- 1 teaspoon vanilla bean paste
- 1 teaspoon baking powder (optional, see note)
- 1/2 cup (50g) rolled oats (optional)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 350° Fahrenheit (175° Celsius). Line a baking sheet with parchment paper or a baking mat to prevent sticking and make cleanup easier.
- Blend the ingredients: Add the drained chickpeas, peanut butter, ripe bananas, vanilla bean paste, baking powder (if using), and rolled oats (if using) into a food processor or blender. Blend until the mixture forms a thick, slightly sticky dough. Scrape down the sides as needed to ensure all ingredients are evenly combined.
- Form the cookies: Transfer the dough to the prepared baking sheet. Using a small ice cream scooper or spoon, portion out uniform cookie dough balls onto the sheet. With damp hands, gently flatten each ball to form cookie shapes.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 8-10 minutes until the edges are set but the cookies remain soft in the center.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for several minutes to firm up. Enjoy them slightly warm or at room temperature for the best texture.
Notes
- Baking powder is optional but can help give slightly lighter texture to the cookies.
- For uniform cookie sizes, using a small ice cream scooper is recommended.
- Wet your hands slightly when flattening the cookie dough to prevent sticking.
- These cookies keep well stored in an airtight container for 3-4 days or can be frozen for longer storage.
- Feel free to add mix-ins like chocolate chips or chopped nuts for extra flavor and texture.
Find it online: https://recipeplenty.com/peanut-butter-chickpea-cookies-recipe/
