Peanut Butter, Chocolate Chip & Chickpea Cookies (Gluten-free)
Gluten-free cookies made with peanut butter, chocolate chips and chickpeas (garbanzo beans). Give it a go, and you will be surprised by how delicious these sweets are.
Yield
12 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chickpeas (garbanzo beans)
canned, rinsed, drained and pat dry |
|
| ½ | tablespoon |
vanilla extract
|
|
| ⅔ | cup |
peanut butter
natural and creamy |
|
| 4 | tablespoons |
honey
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ⅛ | teaspoon |
salt
|
|
| ⅔ | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chickpeas (garbanzo beans)
canned, rinsed, drained and pat dry |
|
| 7.5 | ml |
vanilla extract
|
|
| 158 | ml |
peanut butter
natural and creamy |
|
| 6E+1 | ml |
honey
|
|
| 6.3 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
|
| 158 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat the oven to 350℉ (180℃) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1½ inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.
