Chickpea Peanut Butter Cookies

Ingredients


1 can / 15 oz	canned chickpeas
195 g	smooth peanut butter
113 g	maple syrup
25 g	oat flour
10 g	vanilla extract
4 g	baking powder
85 g	dark chocolate chips
1 g	salt

Directions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, blend 1 can / 15 oz canned chickpeas, drained and patted dry in a towel, until smooth.
3. Add 195g smooth peanut butter, 113g maple syrup (or agave), 25g oat flour (or almond, all-purpose, or spelt flour), 10g vanilla extract, and 4g baking powder to the food processor and blend until well combined.
4. Stir in 85g dark chocolate chips and 1g salt.
5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until the edges are golden.
7. Allow the cookies to cool before serving.

Note 1: You can also use sunflower seed butter for a nut-free option or almond butter.

Note 2: Any liquid sweetener works, including coconut nectar or agave syrup.

Note 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.

Note 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.

Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

These soft, pillowy vegan peanut butter cookies are a simple recipe made of chickpeas and without wheat flour!