VEGAN CHICKPEA PEANUT BUTTER COOKIES

By Carine 

theconsciousplantkitchen.com

VEGAN

GLUTEN-FREE

INGREDIENTS

INSTRUCTIONS

4.81 - 189 votes

INGREDIENTS

▢ 1 1/2 cup Canned Chickpeas ▢ 3/4 cup Smooth Peanut Butter ▢ 1/3 cup Maple Syrup ▢ 1/4 cup Oat Flour ▢ 2 teaspoons Vanilla Extract ▢ 1 teaspoon Baking Powder ▢ 1/2 cup Dark Chocolate Chips ▢ 1/4 teaspoon Salt

Drain Chickpeas

Open the can of chickpea. Mine is 400g/15oz. Wash and drain chickpeas under tap water in a sieve.

1

Dry Chickpeas

Transfer the chickpeas onto a towel and roughly dry them by rubbing the towel onto the chickpeas.

2

Place in Food Processor

Place the chickpeas into the food processor with the rest of the ingredients except the chocolate chips!

3

Blend Ingredients

Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor and repeat these actions a few times until the batter is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.

4

Add Chocolate Chips

Remove the blade, and stir in the dark chocolate chips with a spatula.

5

Roll Cookie Balls

Grab some batter from the bowl and roll the cookie dough into a cookie ball between your hands.

6

Place on Tray

Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie. These cookies will not expand in the oven.

7

Flatten Cookies

Slightly wet your hands again and flatten each cookie with your hands into a round cookie shape.

8

Bake

Bake in an oven preheated to 350°F (180°C) for 12-14 minutes or until the top is golden brown and crusty. The cookies stay very soft, and that is normal. It is a fudgy cookie.

9

Prep Time: 10 minutes Cooking Time: 12 minutes Makes: 12 Cookies Calories: 190 kcal per Cookie

VEGAN CHICKPEA PEANUT BUTTER COOKIES

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