3-Ingredient Peanut Butter Chickpea Cookies
Kid friendly cookies that pack in the nutrients. These naturally sweetened chickpea cookies are full of protein, fat, fiber, and iron for a satisfying snack.
Servings: 6 people
Equipment
- 1 Food processor or blender
Ingredients
- 1 15 oz can Chickpeas/Garbanzo beans rinsed and drained
- 1 15 oz jar Peanut Butter smooth or crunchy
- 10 Pitted Medjool Dates
- 1/4-1/2 tsp salt Optional
Instructions
- In a food processor or blender combine the chickpeas, peanut butter, pitted Medjool dates, and the salt if desired.
- Process until everything is incorporated and there are no large chunks of chickpeas or dates. You’ll probably have to stop it a few times and scrape down the sides - just keep going.
- Roll into one inch balls and place on a baking sheet with parchment paper or a silicone mat. Press each down with a fork to make a criss cross pattern.
- Bake at 350℉ for about 10 minutes until dry to the touch.
- These chickpea cookies will last in an airtight container in the fridge for about 5-7 days.
Notes
These cookies are naturally a bit crumbly. They will firm up more in the refrigerator but handle them with care or embrace the crumbles :)
Make sure to stir in the oil on top of your peanut butter to incorporate before adding to the food processor.
Soak your dates in some hot water for a few minutes before blending if they are looking too dry.
Feel free to substitute the peanut butter with another nut or seed butter of your choice! Almond or sunflower butter are other great options.
You could also substitute white beans instead of chickpeas.
Just keep blending! The mixture will eventually come together into a smooth dough.
If the mixture is looking too dry and crumbly, add in a plant-based milk 1 tsp at a time until the texture looks smooth.
For a nut-free version that is safe for school, use sunflower butter or tahini instead! For a no-bake treat using chickpeas, check out our Raspberry Tahini Chickpea Balls