These are THE BEST and easiest bean cookies I’ve made. Thank you, Further Food! I cannot take any credit for this one, only my good praise and recommendation. Don’t hesitate to check out their other recipes. They are delicious!

Ingredients

  • 1 (15 oz) can of chickpeas

  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons all natural peanut butter
  • ¼ cup maple syrup
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 – 3/4 cup vegan chocolate chips or carob chips

Preparation

  1. Preheat your oven to 350°F

  2. Line baking sheet with parchment paper.
  3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth.
  4. Add chocolate chips.
  5. WITH WET HANDS (this is a very important step that I ignored the first time and it proved to be a sticky, messy and frustrating experience), form chunks of dough into 1½” balls.
  6. Take a WET FORK and gentle press down to make a hatch design. (Be sure to wet the fork each time or you will have the same experience as noted above).
  7. Bake for about 15 minutes.
  8. Store in the fridge for firmness (and because they taste even better cold)!
  9. These things are a revelation. Revel!

Additional Cooking Instructions

 

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