6-ingredient Peanut Butter Chickpea Cookies
Flourless chickpea cookies with peanut butter and chocolate chips
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Desserts & Treats
Cuisine: American
Servings: 12 cookies
Calories: 207kcal
Author: Julia
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.
Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
Allow cookies to cool at least 10 minutes before diving in!
Any well-stirred nut butter, like almond butter will work as a replacement for peanut butter. Just be sure to pick a nut or seed butter that has a flavor you love, as the taste will be prominent.
Any type of peanut butter works, although non natural peanut butters tend to stick together easier than natural peanut butter.
Replace the garbanzo beans with white beans or black beans if they are what you have on hand.
To reduce the amount of sugar, use sugar-free chocolate chips (and/or sugar-free maple syrup).
Serving: 1of 12 | Calories: 207kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Fiber: 4g | Sugar: 12g