Chickpea Cookies

Before you read the title and swallow some of the throw up that may have made its way into your mouth, hear me out – chickpea cookies are the bomb.

My incredibly thoughtful sister loves to bake, and it was upsetting her that I was unable to eat a majority of the sweets she made because of my food intolerances. So, she did some research, got crafty, and whipped up a batch of vegan and gluten free chickpea cookies.

I was a little reluctant to try these cookies at first, but one bite was all it took for me to realize how insanely delicious these bad boys are. My mom actually ended up eating most of the first batch my sister made, and she does not have food intolerances like I do. She just really, really liked them.

So, here is a recipe for some chickpea cookies you can make yourself, and I have to add that they are simple and quick to make:

You Will Need:

  • 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
  • ½ cup all natural creamy peanut butter
  • ⅓ cup maple syrup
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Preheat your oven to 350 degrees to start things off, and proceed by lining two cookie sheets with parchment paper. Toss all of the listed ingredients above into a food processor/blender, and blend until well combined (no more than a couple of minutes). The mix should be smooth and creamy. Using a tablespoon, scoop out dough balls and drop them onto your cookie sheet, ensuring they are placed evenly with some room inbetween them. Bake for twenty to twenty-five minutes, and voila! You have a freshly made batch of guilt and gluten free cookies. (Recipe courtesy of

If you do not have a food sensitivity or allergy to dairy, feel free to throw in some chocolate chips, or even a healthy dollop of Nutella.

If you try these out, let me know, and I will pass your experience with them along to my sister. They are low calorie, quick, simple, and very tasty.

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