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Peanut Butter, Chocolate Chip and Chickpea Cookies


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Rate this recipe 4.3/5 (4 Votes)


  • 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)


Adapted from


Step 1

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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