Ingredients
Main Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup natural peanut butter (smooth or crunchy)
- ¼ cup pure maple syrup (or honey)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon (optional)
- ¼ tsp salt
- ⅓ cup dark chocolate chips (or chopped dark chocolate)
- 2 tbsp rolled oats (optional, for texture)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Blend the Base: In a food processor or high-speed blender, combine the chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, cinnamon (if using), and salt. Blend until the mixture is completely smooth, forming a thick dough.
- Stir in Chocolate: Transfer the blended dough to a medium bowl. Stir in the dark chocolate chips or chopped dark chocolate. If using rolled oats for extra texture, fold them in now until evenly distributed.
- Scoop and Shape: Use a cookie scoop or spoon to portion out tablespoon-sized amounts of dough onto the prepared baking sheet. Flatten each slightly with the back of a spoon, as the cookies will not spread much during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the tops appear set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- For a vegan version, use maple syrup instead of honey.
- Rolled oats are optional but add nice texture and extra fiber.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies do not spread much, so flatten them slightly before baking.
- You can substitute dark chocolate chips with dairy-free vegan chocolate chips for a fully vegan treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
