Further Food Nutritionist Commentary:

Garbanzo beans (chickpeas) are packed with soluble and insoluble fiber. This means that your gut will appreciate it! Insoluble fiber remains undigested all the way until it reaches the end of the digestive tract (colon). From there, it is partially digested by microflora fermentation and converted into short chain fatty acids, which have anti-inflammatory properties and can help decrease the risk of colon cancer!

By Kathleen Benson

Chickpea and Peanut Butter Cookies

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 8

Ingredients

1 can garbanzo beans
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter
¼ cup maple syrup
1 teaspoon baking powder
pinch of salt
3/4 cup vegan chocolate chips or carob chips

Instructions

1. Preheat your oven to 350°F / 175°C.
2. Line baking sheet with parchment paper.
3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth.
4. Add chocolate chips.
5. With wet hands, form into 1½” balls. Take a fork and gentle press down to make ridges and more round shape (wet fork in between so it doesn’t stick).
6. Bake for about 15 minutes (or more if you like them crispy). Store in the fridge, they taste excellent cold!

1. Preheat your oven to 350°F / 175°C. 2. Line baking sheet with parchment paper. 3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth. 4. Add chocolate chips. 5. With wet hands, form into 1½” balls. Take a fork and gentle press down to make ridges and more round shape (wet fork in between so it doesn’t stick). 6. Bake for about 15 minutes (or more if you like them crispy). Store in the fridge, they taste excellent cold!

Nutrition Information

Per Serving:  Calories: 182 g; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 446 mg; Potassium: 132 mg; Carbohydrate: 19 g; Fiber: 3 g; Sugar: 7 g; Protein: 6g

Nutrition Bonus: Iron: 5%; Calcium: 2%

 Still need a food processor? Look no further!

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12 thoughts on “Chickpea and Peanut Butter Cookies

  1. Sari

    Trying to salvage my batch as I didn’t drain the beans! Whomp! Can you add that to the recipe? Hopefully my plan of baking in a square dish as more of a cookie cake will work out.

    Reply
  2. Hannah Bornstein

    I love this recipe – so easy and so tasty without being too sweet! I am obsessed with tahini so I subbed it for peanut butter and added pistachios instead of chocolate chips as I’m sensitive to chocolate. Extra nutty and yummy! Thanks for the inspiration.

    Reply
  3. Pingback: Best Vegan Health & Fitness Stories of the Week 20/03/16 | VeganFitness.com®

  4. Prasanna

    What can I use as a substitute for maple syrup? I can use palm sugar? We get the dry chickpeas which is usually soaked overnight and pressure cooked the next day. Will that work in this recipe? If so, what is the quantity of chick peas. Thanks

    Reply
    1. JessicaRemmers Post author

      Hi Prasanna!
      I’m so glad you are trying these cookies! You can substitute the maple syrup for coconut nectar or honey! Also, one can of chickpeas is about 1 1/2 cup of cooked beans!
      Enjoy!

      Reply

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