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5 from 1 vote

Peanut Butter Chickpea Chocolate Chip Cookies {GF + Vegan}

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies
Servings: 24
Author: Valentina | The Baking Fairy

Ingredients

  • 1 ¼ cups chickpeas {1 can} drained, rinsed, and dried
  • 2 teaspoon vanilla extract
  • ½ cup + 2 tablespoon prepared PB2 {or all-natural peanut butter}
  • ¼ cup light agave syrup
  • 1 teaspoon baking powder
  • pinch of salt
  • ½ cup chocolate chips {Ghirardelli's semi sweet chips are vegan!}

Instructions

  • Preheat the oven to 350F.
  • 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.
  • 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!
  • 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!