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Healthier Secret Ingredient Chocolate Chip Peanut Butter Cookies

Updated: Apr 11, 2019

I LOVE dessert. It's probably my favorite meal. And I typically have to have some sort of dessert after every meal. My sweet tooth is no joke. While I (obviously) prefer the original, indulgent desserts, I also love when I can find a healthier alternative!

These cookies are one of the many recipes in my "healthier dessert" archives that use a certain, unexpected, ingredient...chickpeas! Yep, you heard me right! Chickpeas make up one of the main ingredients of these deliciously soft and gooey cookies! The key to these...what really makes them a to under cook them just slightly. Even after they've cooled and set up a bit, they still come out super soft and gooey. Even my boyfriend loved them! After trying one, mouth full of cookie, he says "It tastes like cookie dough!" and immediately popped another into his mouth! I call that a winning recipe.

SERVINGS: 10 cookies


- 1 15oz can garbanzo beans (chickpeas), drained and rinsed

- 2 tsp vanilla

- 1/2 cup peanut butter (the all natural kind, not the sugary version!! I used Crazy Richards Crunchy PB!)

- 1/4 cup liquid sweetener of choice (honey, maple syrup, agave - I used Truvia nectar)

- 1 tsp baking powder

- milk, as needed (I always use unsweetened vanilla almond milk)

- chocolate chips - however many your heart desires! I used about 1/3 cup.


1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Combine all ingredients, except chocolate chips, in a food processor and blend until smooth. You'll need to stop and scrape down the sides quite a bit to get everything incorporated. Batter will be really thick, so add milk as needed. I used several tablespoons to get the consistency I wanted.

3. Stir in chocolate chips.

4. Using a small cookie scoop (2ish tablespoon size), drop dough onto prepared baking pan a few inches apart. I smashed mine down just a bit, otherwise they won't really spread when baked.

5. Bake for about 8 minutes or just until they start to change color. The trick with these is you do not want to cook them all the way so they remain soft and still "cookie dough" like. Allow them to cool a bit so they set up enough to handle!

6. Enjoy! And don't eat them all at once!

If you try this recipe, please tag me on instagram @fooditarian_ventures and let me know what you think!

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