These cookies…… are insane, in the best way possible. So moist, so peanut buttery, and those CHOCOLATE CHUNKS?!?! Heaven!! There’s only a handful of simple ingredients, so these cookies aren’t filled with refined sugars, but instead have lots of healthy fats, carbs and even protein!! They are flourless, gluten free, and vegan! I think a lot of you will be surprised by the base ingredient of these… read on to find out!
You will need:
15 oz (1 can) chickpeas, drained and rinsed
6 tbsp natural peanut butter
1/3 cup non-dairy milk of choice
1 tsp vanilla extract
1 tbsp coconut sugar
1 tsp baking powder
raw dark chocolate (however much you want!!!)
Preheat your oven to 350F.
Line a baking tray with parchment paper.
Drain and rinse your chickpeas, then dry them between two paper towels.
Place all ingredients (besides the chocolate) in your food processor, and blend until smooth.
Transfer to a large bowl and fold in the chocolate chips.
For each cookie, use a heaping 1 tbsp of the batter.
Bake for about 20-22 minutes until the tops are browned and hardened.
Remove from the oven and let cool for about 10 minutes.
Try not to eat them all at once 🙂
These will keep best in your fridge!