Beany Weany PB Chocolate Chip Cookies
Prep time
Cook time
Total time
A sweet, healthy, gluten-free peanut butter cookie with little chunks of chocolate and made with chickpeas.
Serves: 40 Cookies
  • 2 15 oz can garbonzo/chickpeas, drained, rinsed, dried
  • ½ cup peanut butter
  • ¼ cup honey
  • 1 tbsp. vanilla extract
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 pkts. stevia (1 tsp)
  • 45 grams (4 squares) Ghirardelli dark chocolate, chopped
  1. Preheat oven to 350 degrees
  2. Line two baking sheets with parchment paper or silpat
  3. In a blender add all of your ingredients, except for the chocolate chips and process until smooth.
  4. Scoop the batter into a bowl and stir in chocolate chips
  5. Scoop about a tablespoon size of dough and place on prepared baking sheet. Do the same with the rest of the dough.
  6. Bake for 10 - 13 minutes or until slightly golden. Leave on baking sheet for two minutes and place on a baking rack to cool.
Calories per cookie: 48.9, Fat: 2.2, Cholesterol: 0, Sodium: 81, Potassium: 25, Carbs: 5.8, Fiber: 1.5, Sugar: 1.6, Protein: 1.8
Nutrition Information
Serving size: 1 Cookie
Recipe by PB + P Design at