A reader, Tabitha, posted this recipe on my Facebook timeline and it intrigued me. Why? Because there’s no flour involved! It literally only has 7 ingredients to the recipe. The Main ingredient??? CHICKPEAS! I made it in a food processor and it took just minutes to make. My only deal is that the dough comes out more ‘wet’ than what I am used to, especially compared to the Vegan Chocolate Chip Cookies I had made minutes earlier. (when my baking pans are out I go to town!)
So, since the dough was more wet, I didn’t roll them into a ball as the directions said. I just placed them on the pan. After they baked however, I wished I had rolled them tightly because the cookie falls apart more easily (not too bad though). This recipe called for NO butter or eggs or flour! It definitely doesn’t taste like your normal chocolate chip and peanut butter cookie (obviously…all the moist ingredients are gone!) but it does taste great if you have a fairly clean palate and would like some sweetness in your life.
My husband tried it and he really liked it. So there. I guess it’s good!
Yields: fourteen 1 1/2″ cookie dough balls
Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
- 1/4 cup (80 grams) honey (commenters have used agave with success!)
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) chocolate chips
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
THIS is how the cookie looked like on the recipe page. Definitely a lot different!