Recipe · By Stefan Bodegrajac

Peanut Butter Chickpea Chocolate Chip Cookies

cookieschickpeaspeanut butterchocolatebaked

Original source

Ingredients

Preheat the oven to 180°C / 350°F and line a baking tray with baking paper.
Add the drained chickpeas, peanut butter, honey, vanilla extract and baking powder to a blender or food processor. Blend until smooth and thick, with a cookie-dough consistency.
Fold the chocolate chips through the dough.
Divide the mixture into 12 cookies on the lined tray. Shape and slightly flatten each one.
Bake for 15–20 minutes, or until lightly golden on top. Let the cookies cool before eating; the creator says they firm up a little as they cool.

Before you begin

Makes 12 cookies, according to the creator. The source does not specify the drained weight versus pre-draining weight beyond “600 g chickpeas, drained,” nor an exact tray size or cooling time.
Creator-reported estimate per cookie: 91 calories, 5 g protein, 3 g fat and 9 g carbohydrates. These figures have not been independently verified and may change with ingredient brands.
The video uses a stick blender or food processor; its narration describes the cookies as flour-free and without refined sugar. The listed honey and branded chocolate chips are as given in the creator's description.
The illustrative chocolate-chip-cookie photo is not the creator's batch; ingredients cannot be verified from its appearance. Edgar Torabyan's Unsplash photograph was cropped and resized for this collection.

Stefan Bodegrajac, “Healthy Peanut Butter Chickpea Cookies… 🤯” — YouTube Short
Creator's recipe description and spoken demonstration, checked 2026-10-21.
Illustrative photo: “A plate of chocolate chip cookies on a white plate” by Edgar Torabyan, under the Unsplash License. Cropped and resized to 1152 × 768; this is not a photograph of the creator's recipe.