Chewy Peanut Butter Cookies (Print Version)
# Ingredients:
01 -
½ cup chocolate chips
02 -
15 oz of chickpeas, rinsed and drained
03 -
1 teaspoon baking soda
04 -
⅓ cup of syrup made from maple
05 -
¼ teaspoon of salt
06 -
1 cup of smooth peanut butter
07 -
1 teaspoon pure vanilla
# Instructions:
01 -
Set your oven to 350°F and line a baking tray with parchment. Put it aside for later.
02 -
Dump chickpeas into a colander, rinse under cool water for 15 seconds, then throw them into a food processor. Blend for about 10 seconds.
03 -
Toss in the peanut butter, syrup, vanilla, and baking soda. Blend until smooth and everything is mixed. The dough will be sticky and soft. Take out the processor blade and use a spoon to stir in your chocolate chips.
04 -
Grab a cookie or ice cream scoop to measure out the dough. Plop portions onto your baking sheet, then gently flatten them with your hand.
05 -
Pop the baking tray into the oven and bake for about 10-12 minutes. Pull them out when the edges barely look done. Don’t worry about slightly underbaking—they’ll set while cooling.
06 -
Take the tray out and hold it an inch or so above your counter. Drop it a few times to flatten the cookies and give them a nice texture. Let them sit on the tray for 5 minutes, then move them to a cooling rack.
# Notes:
01 -
Swap regular chocolate chips for dairy-free ones to make these suitable for vegans.
02 -
Each cookie’s calories are a rough estimate.