It sounds strange, but these flourless chickpea peanut butter cookies are super delicious. They're made with chickpeas, peanut butter, and lightly sweetened with maple syrup or agave. They're naturally gluten-free + vegan and a tasty and healthy alternative to regular peanut butter cookies.
Ingredients14 ounce can of chickpeas, drained and rinsed (or 1 3/4 cups of cooked chickpeas)
1 cup smooth all-natural peanut butter
½ cup agave, maple syrup, or honey
Optional: ¼ cup coconut sugar, Depending on how sweet you like your cookies. Can sub brown sugar.
1 ½ teaspoons vanilla
1 ½ teaspoons baking soda
1 cup dark chocolate chips
½ cup chopped roasted peanuts
Method* Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
* Add drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don't use a regular blender) and blend until smooth. Transfer to a medium-sized bowl.
* Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.
* Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.