Peanut Butter, Chocolate Chip and Chickpea Cookies

Photo by Diane J.
Adapted from recipeland.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from recipeland.com

Ingredients

  • 1 1/4

    cups chickpeas (garbanzo beans)

  • canned, rinsed, drained and pat dry

  • 1/2

    tablespoon vanilla extract

  • 2/3

    cup peanut butter

  • natural and creamy

  • 4

    tablespoons honey

  • 1 1/4

    teaspoons baking powder

  • 1/8

    teaspoon salt

  • 2/3

    cup chocolate chips (semi-sweet)

Directions

Preheat the oven to 350℉ (180℃) F. In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth. Transfer the chickpea mixture into a bowl. Stir in the chocolate chips until evenly distributed. You may find the batter is very sticky. Wet your hands, form the batter into about 1½ inch balls. Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart. Flatten the balls with your finger or the back of a fork. Bake for 8 to 12 minutes until the cookies are set. Let cool on the sheet on a wire rack for a few minutes. Remove from sheet, transfer to the wire rack and let cool completely or serve warm. Makes about 1 dozen.

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