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, vegan, and gluten-free.
Chickpea Peanut Butter Cookies [Vegan]
- 15 ounce can of chickpeas drained and rinsed
- 1/2 cup peanut butter
- 1/3 cup almond flour
- 1/3 cup rice flour
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons 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. The 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 on the middle rack. Bake for 12 minutes. Remove and allow to cool for 5 minutes on the baking sheet. Then transfer to a cooling rack to cool completely.