- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature2
- 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
- 1 teaspoon baking powder3
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)
- Preheat your oven to 350°F / 175°C.
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
- Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice.
- The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2″ balls.
- Place onto a Silpat or a piece of parchment paper.
- If you want them to look more like normal cookies, press down slightly on the balls.
- They don’t do much rising.
- Bake for about 10 minutes.
- The dough balls will still be very soft when you take them out of the oven.
- They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don’t even try with regular peanut butter!
- They’ll come out oily.
- You MUST use natural peanut butter. 🙂
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
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