These pb chocolate chip cookies are amazing. They’re so easy, quick, delicious and healthy. I got the recipe from a friend a couple of weeks ago and I haven’t stopped making them since! Here’s what you need to know:
10 minutes prep work + 10-15 minutes in the oven
only a blender or food processor required – no bowl!
Gluten Free + Flour Free
Naturally sweetened with maple syrup
Healthy! – but you’d never know it! These cookies are made with chickpeas and they’re full of protein, healthy fats, antioxidants and fiber. As far as chocolate chip cookies go you couldn’t get much better.
These cookies are seriously addictive, and they make a perfect snack for any time of the day. They’d be a great, healthy alternative to pack as a school or work day snack or to take to holiday parties, and they’re delicious paired with a tall glass of cold creamy milk or frothy hot chocolate.
- 1 standard can chickpeas (15 ounces)
- ½ cup smooth peanut butter (I used salted)
- ⅓ cup maple syrup
- 1 tsp ground vanilla powder (or substitute liquid vanilla)
- 1 tsp baking soda
- ⅓ cup rolled oats
- ½ cup dark chocolate chips (or a chocolate bar chopped into chunks)
- ¼ cup chopped walnuts
- pinch of salt if peanut butter isn't salted
- Put all ingredients except the chocolate chips and walnuts into a blender or food processor and blend until smooth.
- Once smooth, use a spoon to stir in half of the chocolate chunks (I like to reserve half to press into the tops once the cookies are formed)
- Place heaping spoonfuls of the mixture onto a baking tray lined with parchment paper
- Use a fork dipped in water (to prevent sticking) to flatten and shape the cookies
- Press the rest of the chocolate chunks and the walnut chunks onto the tops of the cookies
- Bake at 350F for 10-15 minutes or until golden brown on the edges