Peanut Butter Chickpea Chocolate Chip Cookies {GF + Vegan}
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 24
  • 1¼ cups chickpeas {1 can}, drained, rinsed, and dried
  • 2 tsp vanilla extract
  • ½ cup + 2 tbsp prepared PB2 {or all-natural peanut butter}
  • ¼ cup light agave syrup
  • 1 tsp baking powder
  • pinch of salt
  • ½ cup chocolate chips {Ghirardelli's semi sweet chips are vegan!}
  1. Preheat the oven to 350F.
  2. In a food processor, combine all ingredients except the chocolate chips, and pulse until completely smooth and creamy. Add in the chocolate chips, and stir them in with a spatula.
  3. Line a baking sheet with parchment paper, or spray a mini-whoopie pie pan with nonstick spray {I just happened to have it on hand and used it, but a regular cookie sheet is fine!} Using wet hands or a cookie scoop, make tablespoon-sized cookie balls, and place them on the baking sheet. Press down lightly as they will not spread much!
  4. Bake for 10-12 minutes, until the top is dry and slightly golden brown. They will still be a little gooey while they're warm. Let them cool completely before removing from the pan. Enjoy!
Recipe by The Baking Fairy at