Gooey Chocolate Chip Peanut Butter Cookies

When you have the answer that will make life so much better, you tell it right? It’s like the time my boss told me that using the step ladder rather than jumping to reach the jar of mayonnaise is easier and I also won’t spill it as often (every day).


Game changers. That’s what I’m talking about. The game changing factor that improves a simple recipe. A game changer that takes a normal recipe that so many people struggle to get right, into something so easy it would be a crime to not do it.

Chickpeas are this game changer.

Let me back up a bit. I love using beans and nuts and dates in my baking. I think it’s more fun to bust out the food processor rather than the stand alone mixer. It’s also a lot more common to use these things in raw and vegan recipes. Using egg replacer or chia seeds for eggs is cool, but using bananas or something else is even better.

This recipe uses the combination of chickpeas and peanut butter to keep the gooey cookie dough texture even after baking. It uses no egg, no flour and could be raw if you just wanted to eat the dough (I only sampled it before putting it in the oven, but could have left it as is).


Few ingredients, vegan, gluten free and DELICIOUS! Make these today!

Gooey Chocolate Chip Peanut Butter Cookies

1 1/4 c chickpeas drained, rinsed and patted dry

1/2 c + 2T peanut butter (or any nut butter)

2 t vanilla extract

1/3 c maple syrup

1 t baking powder

1/2 c chocolate chips

Preheat the oven to 350 degrees. Add all the ingredients except the chocolate chips into the food processor. Turn it on and blend, scraping down the sides till the cookie dough comes together. Stir in the chocolate chips. Place whatever size cookies you want on a baking sheet. I got 6, but my cookies are larger than normal. Bake for 10-12 minutes. As soon as you see the edges browning, they are DONE. Better underdone than over.


Try to only sample one…then make another batch tomorrow!

What is your secret recipe hack?



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