Chickpea Cookies with Peanut Butter
These Peanut Butter Chickpea Cookies are soft, chewy, and easy to make. With whole food plant-based ingredients they're oil-free, refined sugar free, and gluten-free.
Prep Time8 minutes mins
Cook Time12 minutes mins
Cool10 minutes mins
Total Time30 minutes mins
Course: cookies
Cuisine: American
Servings: 22
Calories: 95kcal
- 15 oz can of chickpeas drained and rinsed
- ½ cup peanut butter
- ⅓ cup almond flour
- ⅓ cup rice flour
- ¼ cup maple syrup
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 tablespoon chopped peanuts
Preheat oven to 350 F. Drain and rinse chickpeas. Add all ingredients to a food processor. Process until chickpeas are completely combined with other ingredients and there are no chunks of chickpeas left. Dough will begin to form a large ball in the food processor.
Transfer dough to a bowl. Line baking sheet with parchment paper.
Scoop 1 tablespoon of dough and roll into a ball. Place on baking sheet. Repeat until all dough has been used. You should have between 22-24 balls of dough.
Using your hand gently press to flatten the dough into rounds. Sprinkle chopped peanuts on top, gently pressing them into the dough so that they stick.
Place cookies in preheated oven at 350 F on the middle rack. Bake for 12 minutes. Remove and allow to cool for 5 minutes on the baking sheet. Then transfer to cooling rack to cool completely.
Store and Keep-Keep at room temperature in a covered container. Cookies are best enjoyed fresh, but they will keep for up to a week. They will become a bit dryer as the days pass, so enjoy them sooner rather than later.
Freeze-You can also freeze the dough and bake them later. After you make the dough, roll into a log, wrap in saran wrap and store in an air tight container. When ready to bake remove from the freezer and thaw dough in the refrigerator.
Calories: 95kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg