Chickpea Chocolate Peanut Butter Cookies

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  • 2 can Canned Chickpeas - 15 oz cans
  • 1 cup Peanut Butter - creamy natural
  • 0.5 cup Clover Honey
  • 1 tablespoon Vanilla Extract - + 1 teaspoon
  • 1 tablespoon Baking Powder - + 1 teaspoon
  • 3 ounce Dark Chocolate Dove Bars - (or ½ cup mini chocolate chips)
  • 2 teaspoon Sea Salt
  • Preheat the oven to 350 F. Combine drained/rinsed chickpeas, peanut butter, honey, vanilla extract, and baking powder in a food processor, and blend until a smooth, dough-like consistency is achieved. Chop the chocolate bar into small pieces, and add to a large mixing bowl. Add the chickpea “dough” into the bowl, and combine with a spatula. Line 2-3 baking sheets with parchment paper, and shape the cookies into 1 tablespoon sized balls and place 10-15 on the baking sheet. Sprinkle each cookie with a pinch of salt. Smash the balls down lightly with your palm to create circular shaped cookies. Bake for 8-10 minutes. Let them cool, and store in the fridge.
  • This makes 30 cookies; two cookies per serving.
We recommend using natural peanut butter, meaning there is no added salt, sugar, or oil. We also recommend using local clover honey, and a gluten and dairy free chocolate for this recipe.


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