Courtesy of Texanerin Baking
- Prep Time: 8 min
- Cook Time: 10 min
- Ready in: 18 min
- Yield: 14 1″ cookies
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature
- ¼ cup (80 grams) honey (others have used agave and maple syrup with success!)
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn’t have salt in it
- ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.