PB Chop Chip Cookies {With a twist}

This twist is, they are made with CHICKPEAS!

Cookies that don’t leave you feeling guilty, is there any better kind?

**I have to say, I find it adorable that the font I used for the heading is Rum Raisin, perfect for for a cookie post.**

I was in the mood for peanut butter cookies, and since I don’t digest wheat very well, I wanted an alternative that was healthier and still tasted great. This recipe is packed full of protein {chickpeas are the plant based protein source} and is beneficial to prevent a spike in your blood sugar and helps maintain energy levels.

These are even two year old niece approved! Try making them with your little one’s, they’ll never know how to prepare their own food if they don’t see you doing it or learn how to themselves.


1 1/4cups canned chickpeas, rinsed and thoroughly dried
1 1/4 teaspoons vanilla extract
1/2 tsp almond extract {simply organic makes a great one, Winners also has organic extracts}
½ cup organic natural peanut butter {no added sugar in natural peanut butter}
¼ cup honey
1 tsp aluminum free baking powder
1/4 + 1 tbsp cup mini chocolate chips, I used Enjoy Life brand


  1. Preheat oven to 350°F.
  2. Combine all the ingredients, except for the chocolate chips, in a food processor and mix until all ingredients combined. Fold in chocolate chips
  3. With an ice cream scoop form into 1 ½ inch balls. *The mixture will be very thick and sticky.* Lightly press cookies onto a parchment paper-lined baking sheet.
  4. Bake for about 10 minutes.
    Makes about 20 cookies

Store these cookies in the fridge to keep them fresh longer. 

Happy baking!
Live well TODAY -Steph

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