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+ servings
2 cookies stacked on top of each other.
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5 from 4 votes

Peanut Butter Chickpea Cookies

This moist and soft peanut butter chickpea cookies are a really great healthy snack or dessert to have on hand ! Happens to be vegan too.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 183kcal
Author Meesha

Ingredients

Instructions

  • Preheat oven to 180 C / 350 F. Add in chickpeas and dates into a food processor with the ' S ' blade attached. Pulse until chickpeas and dates are finely chopped.
  • Next, add in rest of the ingredients except chocolate chips into the food processor and blend until smooth, for about 1-2 minutes. The texture should resemble cookie dough. Add more milk, if needed.
  • Fold in chocolate chips by hand, either by using a spatula or spoon.
  • Line baking tray with parchment paper. Scoop up a big spoonful of cookie dough and roll it into a ball and place it onto the baking tray. You will want to gently press down the dough into a round disk shape as they do not spread much during baking. As the dough will be quite sticky, be sure to use wet hands and utensils.
  • Bake it in the oven for 12-15 minutes, until cookies are browned around the edges. Let it cool down slightly before digging into it !

Notes

*Dates - Can be substituted with ⅓ liquid sweetener like maple syrup or honey, if not vegan. Add more, if needed.
**Oat flour - Make your own by blending oats in a high speed blender for 30 - 60 seconds, until it turns into flour. You will need around ½ cup + 2 tablespoons of oats to make ½ cup of oat flour. I highly recommend weighing your oats out as it will be more precise.
***Peanut butter - Can be swap with other kinds of nut butter like almond butter or cashew butter. It will not be peanut flavored anymore, but will still be delicious regardless ! Or, use seed butter like sunflower seed butter, tahini or pumpkin seed butter to make it nut-free. 
****Milk - Any plant milk can be used, with the exception of coconut milk. Normal dairy milk can be used too. 
Storing - Refrigerate cookies in an air-tight container for up to a week. It can also be frozen for 3 months.

Reheating - If from frozen,  thaw in the fridge overnight or in the freezer for a couple of hours. Warm them up in an oven preheat to 350 C for about 5 minutes, until thoroughly heated. 

Nutrition

Calories: 183kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 274mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg