Peanut Butter, Chocolate Chip and Chickpea Cookies – a delicious recipe with chickpeas, vanilla, peanut butter, honey, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F (180C) F.
2
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
3
Transfer the chickpea mixture into a bowl.
4
Stir in the chocolate chips until evenly distributed.
5
You may find the batter is very sticky.
6
Wet your hands, form the batter into about 1 1/2 inch balls.
7
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
8
Flatten the balls with your finger or the back of a fork.
9
Bake for 8 to 12 minutes until the cookies are set.
10
Let cool on the sheet on a wire rack for a few minutes.
11
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
545
kcal
Calories
31
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups chickpeas (garbanzo beans) canned, rinsed, drained and pat dry, 1/2 tablespoon vanilla extract, ⅔ cup peanut butter natural and creamy, 4 tablespoons honey, and more.
Yes, Peanut Butter, Chocolate Chip and Chickpea Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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