1 1/4 cups
canned chickpeas, well-rinsed and patted dry with a paper towel1
+ 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
(80 grams) honey (agave or maple syrup for vegan)
pinch of salt if your peanut butter doesn't have salt in it
(90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)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.
in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
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.
for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
in an airtight container at room temperature (or in the fridge) for up to 1 week.
Add the flour and baking soda and mix until the dough starts to come together. A peanutbuttercookie speckled withchocolatechips seems like a pretty sweet way to inaugurate the new and soon-to-be-very improved The Leafy Cauldron
Gluten-Free VeganPeanutButterChocolateChip Oatmeal Cookies are made with clean, real food ingredients and they’re vegan, gluten-free, dairy-free, egg-free, grain-free, flourless and contain no refined sugar
well-rinsed and patted dry with a paper towel. *** Don't even try with regular peanutbutter. Combine all the ingredients, except for the chocolatechips, in a food processor and process until very smooth
I meant to make some pb and marshmallow cookie bars this weekend but realized last minute that I didn’t have enough peanutbutter for my recipe… What’s a girl craving a peanutbutterand marshmallow dessert to do
Just spray it with some baking spray so that the dough doesn’t stick to it. Once they are on the baking sheet, I use the classic double fork press to push the dough down and give it that “oh that must be a peanutbuttercookie” look
With a little Easter candy to use up, I pressed chocolatepeanutbutter eggs, Reese's peanutbutter cups, chocolatechipsand Reese's Pieces into the hot cookies right after baking, so they could melt right into the center