Chocolate Peanut Butter Chickpea Cookies
Prep time
Cook time
Total time
Gluten Free. Dairy Free. Vegan. Grain Free. They make a healthy alternative to traditional flour-based cookies. Using a food processor for these makes life much easier.
Recipe type: Cookies
Cuisine: Dessert
Serves: 12 cookies
  • chickpeas, 15oz can, 1.25 cups, washed and dried
  • natural peanut butter, ½ cup
  • PB2, powdered peanut butter, 2 tablespoons **optional
  • honey or maple syrup, 3-4 tablespoons
  • banana, ½ ripe
  • baking powder, 1 teaspoon
  • vanilla, 2 teaspoons
  • dark chocolate chips, ⅓ cup
  • dark chocolate squares, 12 small **optional
  1. Preheat the oven to 350 F and line a baking tray with parchment paper.
  2. Rinse and dry the canned chickpeas.
  3. Measure out all ingredients (except chocolate chips) into a food processor or high-powered blender. Blend until it forms a smooth, soft and sticky dough. Fold in, or pulse in the chocolate chips.
  4. Use an ice cream scoop or ¼ cup measure to divide the batter into 12 balls. Alternatively, moisten your hands and form 12 balls.
  5. Press down slightly and bake for 10 minutes.
Add 2 tablespoons peanut butter for an extra moist cookie.
Nutritional information was calculated without the optional dark chocolate sqaures
Nutrition Information
Serving size: 1 cookie Calories: 140 calories Fat: 6g Carbohydrates: 16g Sugar: 6g Sodium: 119mg Fiber: 2g Protein: 4g
Recipe by Crystal Higgins at