Chickpea Peanut Butter Cookies

These soft, fudgy chickpea peanut butter cookies are naturally sweetened, flourless, and studded with melty dark chocolate chips.

Ingredients

• 1 cup cooked chickpeas (165 g), drained and patted dry
• 1/3 cup natural peanut butter (80 g)
• 2 tbsp honey (30 g)
• 1 tsp vanilla extract (5 ml)
• 1/4 tsp baking powder (1 g)
• 1/3 cup dark chocolate chips (50 g)

Instructions

1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. Add the chickpeas, peanut butter, honey, vanilla extract, and baking powder to a food processor. Blend until completely smooth and thick, scraping down the sides as needed.
3. Transfer the mixture to a bowl if needed, then fold in the dark chocolate chips.
4. Scoop small portions of dough onto the prepared tray, spacing them slightly apart. Gently flatten each cookie with the back of a spoon or your fingers.
5. Bake for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
6. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tip: For the smoothest dough, peel the chickpeas if you have time and make sure they’re very dry before blending.