YOU GUYS. You can make cookies with CHICKPEAS. No flour. No white sugar. No eggs. No butter. No oil. And they actually taste good. Like… spray them with Windex before you throw them away good, because I’m going to dig through the trash later to demolish them when no one’s around (don’t look at me like that).
God bless the genius at Texanerin Baking. With a single recipe, she has changed the game! These cookies use only simple, healthy ingredients that’ll make you feel decent about indulging in dessert. Best served warm with the milk of your choice.
Chocolate Peanut Butter Chickpea Cookies
Makes 15 Cookies
134 Calories Each
- 1 and 1/4 c. canned chickpeas, drained and patted dry (almost, but not quite, an entire can)
- 1/2 c. and 2 tbsp. natural peanut butter
- 2 tsp. vanilla extract
- 1/4 c. honey or agave nectar
- 1 tsp. baking powder
- 1/2 c. semi-sweet chocolate chips (use vegan chips for vegan cookies)
- pinch of salt (only if your peanut butter is salt-free)
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Throw all ingredients except the chocolate chips in a food processor. Blend, scraping the sides occasionally, until smooth.
- Remove blade. Add chocolate chips. Fold them into the dough.
- Wet your hands or spray them with Pam. This will help keep the dough from sticking to your hands because it is really, really sticky. Shape the dough into 15 balls, about 1 inch in diameter. Gently press down on each one with a fork.
- Bake for 10 minutes. Eat while still warm and gooey!
These cookies stay super soft, like cookie dough, even when cool. Pop leftovers in the microwave to relive the fresh-from-the-oven experience.