Prep time
Cook time
Total time
Recipe type: Cookies
  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
  • 2 tsp vanilla
  • 1 cup natural peanut butter, room temperature
  • ¼ cup honey (can substitute with agave, maple syrup or 30 stevia drops)
  • 1 tsp baking powder
  • pinch of salt, if your peanut butter doesn't have it.
  • ½ cup chocolate chips
  1. Preheat oven to 325 F. Process the chickpeas. Add baking powder, vanilla and half of the peanut butter and continue to process. Stir in remaining peanut butter and honey.
  2. Stir in the chocolate chips. Mixture will be thick and sticky
  3. With wet hands, form into little balls. Place onto parchment lined cookie sheet.
  4. Bake for 8-10 minutes. The balls will still be very soft when you take them out of the oven. They will not set like normal cookies
  5. Store in an airtight container at room temperature for up to a week.
These cookies need to be served warm! They are oh so gooey and that's what makes them such a treat! Pop them in the microwave for 10 seconds to re-heat. They can also be frozen and baked as you need them.

**This recipe includes me upping the peanut butter to the recipe for a larger peanut butter presence! If you're not a huge lover like me, the original recipe calls for ½ cup + 2 tbsp.
Recipe by Sugar Plum Sisters at