Chickpea Peanut Butter Cookies


1 can chickpeas, drained, rinsed and dried off with some paper towels

1/2 cup peanut butter

2 tsp vanilla

1/4 cup honey

2 T unsweetened applesauce

1 tsp baking powder

pinch of salt

2/3 cup dark chocolate chips


  • Preheat oven to 350. Line a cookie sheet with parchment paper.
  • Make sure you dry your chickpeas with paper towels. Puree the chickpeas in your food processor until smooth.
  • Add remaining ingredients (except chocolate chips) and continue to puree.
  • Pour dough into a bowl and stir in chocolate chips.
  • Scoop out heaping spoonfuls of dough onto parchment.
  • Bake for 11-13 minutes. 


The original recipe used oil in place of the unsweetened applesauce. I don't miss it in this version.

If you want to use cooked chickpeas, use about 1 1/4 cups cooked.  I find canned just easier to use.

I usually double this and I find they are best at the lower cook time.  And I make them more bite-sized.


Modified from