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
- Preheat oven to 400 degrees, line large cookie sheets with parchment paper and set aside.
- 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.
- Transfer cookie dough to a bowl and fold in chocolate chips.
- Use a large teaspoon and scoop dough into balls and drop onto cookie sheet evenly spaced.
- 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!
These are delicious!!!
I’m so glad you like them, too. They quickly became one of my favorites!
Hi Lauren – I’m new to your website – just made the Chocolate Chick Peanut cookies. Delicious!!! I never would have guessed to use chickpeas – Love them and they will definitely be a repeat – Many thanks