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Recipes » Desserts » Chickpea Chocolate Chip Cookies
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They’re great during the holidays for serving people who might have different dietary needs. Not only are they gluten free, they’re also lower in fat because of the dried peanut butter.

1 Tbsp flax meal or chia seeds

3 Tbsp water

1 ½ cups rolled oats

½ cup dried peanut butter

¾ tsp baking powder

¾ tsp baking soda

¼ tsp sea salt

1 cup vegan chocolate chips

1 ½ cups cooked garbanzo beans, drained and rinsed

¾ cup plant-based milk

¾ cup coconut sugar

2 tsp vanilla extract

1 Preheat oven to 375 degrees F.

2 Mix the flax meal or chia seeds with the water and set aside.

3 In a blender or food processor, grind the oats into a flour and transfer the flour into a large mixing bowl. Add the dried peanut butter, baking powder, baking soda, salt, and chocolate chips. Mix until thoroughly combined.

4 In a blender, add garbanzo beans, milk, coconut sugar, and vanilla. Blend until very smooth and creamy.

5 Fold the garbanzo bean mixture and the flax–water mixture into the dry ingredient mixture and mix until combined. Do not over mix.

6 Drop one spoonful at a time of the cookie dough onto a parchment lined cookie sheet. Bake for 10–12 minutes, until lightly golden.

I use the PB2 brand’s dried peanut butter. If you cannot find it, you can also use ⅓ cup natural peanut butter. This will add to the fat, but you will get a very similar final outcome.

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