🍪Not Just Like 👵🏻Grandma Used To Bake
This recipe for gluten free, vegan cookies is not new and I certainly didn’t invent them. But, I feel an obligation to spread the word😜. I mean, these little cookies🍪 make you wonder why you’d ever bake with butter and eggs 🥚 and flour again! Try these delicious and super easy to make Peanut Butter Chocolate Chip Cookies now! Life is just too short to go another day without one.
Okay, maybe that was a little overly dramatic, but no kidding, they’re pretty amazing. These Peanut Butter Chocolate Chip Cookies 🍪 are about 80 calories per cookie, but they are also super filling. That’s because they are made with chickpeas. That’s right…once again, the amazing and super versatile little chickpea jumps into action to save the day. Even better, you just dump all the ingredients into a food processor, then roll them up into little balls, bake and eat. You could be eating these delicious bites in less than 30 minutes!
The Recipe 🍪
This is a super easy, fool proof recipe. Preheat oven to 350°
Into the bowl of your food processor, add 1 can of drained, rinsed chickpeas. I also spread them onto a clean cloth and rub them to remove the skins, but you don’t even actually need to do that.
Next, add 1 teaspoon of baking powder and a pinch of salt. Add 1/4 cup of honey or maple syrup and 1/2 cup plus 2 tablespoons of real, natural peanut butter or other nut butter, like almond. You do need to make these with natural nut butter or they will come out too greasy. Let the processor do it’s work until its a very thick batter. Next, add 1/2 cup of dark chocolate chips (vegan or regular). Pulse a few times to combine.
Put parchment onto a baking sheet and form into about 1 1/2 inch balls. This should make about 16 delicious cookies (they are just as good raw too and you don’t have to worry about eating any raw eggs in this batter, just sayin’).
Bake for 15 minutes. The cookies come out baked, but they maintain a very soft and moist texture. If you can manage to keep from eating all of them 😋, store them in an airtight container.
Peanut Butter Chocolate Chip Cookies (Vegan and Gluten Free)
Ingredients
- 1 can chickpeas
- 1 teaspoon baking powder
- pinch of salt
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup or honey
- 1/2 cup plus 2 tablespoons all natural peanut butter
- 1/2 cup dark chocolate chips, chunks or morsels
Instructions
- Preheat oven to 350°
- Into the bowl of your food processor, add 1 can of drained, rinsed chickpeas. I also spread them onto a clean cloth and rub them to remove the skins, but you don't even actually need to do that. Next, add 1 teaspoon baking powder and a pinch of salt. Add 1/4 cup of maple syrup and 1/2 cup plus 2 tablespoons of all natural peanut butter and 2 teaspoons vanilla extract. Start the processor do and mix until its a very thick batter. Next, add 1/2 cup of dark chocolate chips (vegan or regular). Pulse a few times to combine.
- Put parchment onto a baking sheet and form into about 1 1/2 inch balls. This should make about 16 cookies. Press the cookies at the center with a fork, creating the tine pattern.
- Bake for 15-18 minutes. The cookies come out baked, but they maintain a very soft and moist texture. Store them in an airtight container.
