4-Ingredient Chickpea Cookies

Chickpea Cookies

Soft, naturally sweet cookies made from a full can of chickpeas — no flour, oil, or refined sugar needed

16 servings

Ingredients

• 1.5 cups canned chickpeas, drained and rinsed (full can)

• 3/4 cup natural peanut butter or almond butter

• 1/2 cup maple syrup or pitted dates

• 1/2 cup dairy-free chocolate chips

Steps

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Blend the base: In a food processor, combine 1.5 cups canned chickpeas, drained and rinsed, 0.8 cups natural peanut butter or almond butter, and 0.5 cups maple syrup or pitted dates. Blend until completely smooth — scrape down the sides as needed. The mixture should be thick and cookie-dough-like with no visible chickpea skins.

3. Fold in chocolate chips: Transfer the mixture to a bowl and fold in 0.5 cups dairy-free chocolate chips by hand.

4. Scoop and shape: Scoop rounded tablespoons of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon (they won't spread much while baking).

5. Bake: Bake until the edges are just set and lightly golden.

6. Cool: Let the cookies cool on the pan for 10 minutes 10:00 before moving them — they firm up as they cool.