Amazing Chocolate Chick Peanut Butter Cookies

This is a revised recipe from the original with the addition of peanut butter. Why? Why not?

These are my new all-time favorite cookies because they’re so buttery tasting; and the chocolate chips make them extra decadent! The best part….well, the second best part is this is the easiest, one bowl recipe!

Makes about 20, 2″ cookies

Prep time: less than 10 minutes

Cook time: 20-25 minutes

Ingredients

  • 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
  • ½ cup all natural creamy peanut butter*
  • ⅓ cup maple syrup (I actually use a little less because they’re sweet enough with the chocolate)
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup vegan mini-chocolate chips

*a combination of 1/4 cup almond butter and 1/4 cup peanut butter is a fun option

Instructions

  1. Preheat oven to 400 degrees, line large cookie sheets with parchment paper and set aside.
  2. Add all ingredients except for the chocolate chips into a food processor. Blend for a few minutes or until well combined. Cookie dough should smooth and creamy.
  3. Transfer cookie dough to a bowl and fold in chocolate chips.
  4. Use a large teaspoon and scoop dough into balls and drop onto cookie sheet evenly spaced.
  5. Bake for 15-20 minutes, or until cookie bottoms begin to brown. Let cool completely on rack before eating.

I’ve made these cookies so many times, now in 2 different ovens. Each oven heats differently, so I would suggest you check the cookies after 15 minutes by lifting up one cookie to check the color of the bottom. When they’re slightly browned, they’re done!

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