Secretly healthy flourless peanut butter chocolate chip cookies made with chickpeas, peanut butter, pure maple syrup, and dairy-free chocolate chips. You can’t tell they’re made with chickpeas because they taste exactly like a chewy peanut butter chocolate chip cookie! The best part is that the chickpea cookie dough is vegan (and so delicious), so you can enjoy it with a spoon!
I’m sitting in my favorite small town coffee shop in Ely, Minnesota with Jonah, sipping on an almond milk latte, wrapping up some last-minute work before we unplug for Labor Day weekend! My favorite weekends are always long weekends at the lake, where I can unwind, read, and just be in nature. It’s just what the soul needs!
My family recently purchased a lake home and it’s been such a blessing to have a place in the north woods that we can call our own. It truly feels like another world up here! Everything is slow and simple. Sometimes that can be a nice change from the hustle and bustle of everyday life.
Did you know I used to want to live in the heart of New York City? I’m talking right downtown as in you walk outside from your apartment right into the action. I found that to be just exhilarating! My oh my, how I’ve changed in the past 5 years! Now, I crave quiet, peaceful, and less-populated areas. I love living close to a big city (that being Minneapolis right now), but I definitely need to be surrounded by nature where I can sit outside and hear myself think.
Jonah and I have been scoping out land that’s even further away from the city than we are now for our future home! We have this crystal clear vision of the type of home we are going to build (thanks Pinterest) and it seriously makes me so excited that I get goosebumps every time I think about it. Where focus goes, energy flows, as Tony Robbins likes to say 🙂
Ok, let’s talk about these COOKIES! I’m currently dreaming of these chewy, flourless peanut butter chocolate chip cookies because it’s acceptable to enjoy a cookie at 10 am, right? If they’re made with chickpeas, then yes!
Important question: are you a chewy cookie person or crispy cookie person? I’m a chewy fan all the way! There’s something about biting into a gooey, tender cookie that just makes me so happy. Since these cookies are flourless, they’re even chewier than a traditional peanut butter cookie.
Cookies are one of my favorite treats to make, due to the fact that they’re so simple to make, so I’ll leave a few of my favorite recipes for you here:
Chewy Vegan Oatmeal Cranberry Cookies
Rebbl Protein Chocolate Chunk Cookies
Healthy Pumpkin Chocolate Chip Cookies
Chewy Oatmeal Chocolate Chip Almond Butter Cookies
What’s your favorite cookie? I would love to know!
If you try this recipe, leave a comment below! It helps others know how you liked the recipe. Ready for more? Subscribe to my newsletter for recipes sent straight to your inbox or follow along on Instagram!
Flourless Chickpea Peanut Butter Chocolate Chip Cookies
Ingredients
- 1-14 oz Can of Chickpeas (or Garbonzo Beans) drained, rinsed, and soaked in water for 6 hours
- 1 cup Smooth Organic Peanut Butter can sub any nut butter
- ½ cup Maple Syrup
- 1 ½ tsp Vanilla Extract
- 1 ½ tsp Baking Soda
- 1 cup Dark Chocolate Chips dairy-free
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper (if making small cookies, otherwise you will just need one baking sheet for larger cookies).
- Add drained chickpeas and 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!
- 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.
I’m just tellin ya Nic, all your recipes are looking phenomenal lately! keep it up love!!
Bella
You are just the absolute sweetest Bella! Thanks love 🙂
I’m curious re: ideal to soak chickpeas 6+ hours. Could you further explain. I am a newbie exploring new and healthier foods/baking. Thank you!
Saw your segment on TCL. I am eager to try some of your recipes! Thank you for sharing!
Hi Moni! Great question – beans and legumes are easier to digest when soaked in water for 3-6 hours. All you need to do is drain and rinse your chickpeas, then pour them in a bowl with enough water to cover the beans. Let them soak for 3-6 hours, then use them how you normally would. The soaking causes this enzyme on the skin of the bean to release and allows for better digestion. Thanks for watching the TCL segment 🙂 I hope you love the cookies!