Healthy Peanut Butter Cookie {VIDEO!}
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  • 1 (15 ounce can) low sodium canned chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 3/4  cup Bob’s Red Mill Gluten Free Rolled Oats (OK to substitute quick cooking oats)
  • 2/3  cup natural peanut butter (or substitute any other nut butter—you can use creamy or crunchy)
  • 1/2 cup pure maple syrup (OK to substitute honey or light agave nectar)
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder (I prefer aluminum free)
  • 1/4 teaspoon kosher salt
  • 1/3 cup milk (any kind you like—use almond milk or other nut milk to keep the recipe vegan)
  • 1/3 cup  semi sweet chocolate chips, plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)



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