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Peanut Butter Chocolate Chip Cookie – Great for the GFE (Gluten-Free Eater)

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter (I used crunchy and they were awesome!)
  • 1/4 cup (80 grams) honey or agave (I used honey)
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/2 cup chocolate chips (Use the best ones you can find!)


  1. Preheat oven to 350°F.
  2. Line 2 cookie sheets with parchment paper.
  3. Set aside.
  4. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth, occasionally scraping down the sides of the bowl.
  5. Add the chocolate chips and pulse a few times to combine.
  6. Wearing gloves, or with wet hands, form the cookies into tablespoon size balls. (I used a scooper and then rolled them into ball shapes.)
  7. Place the balls on the prepared cookie sheet.
  8. Flatten slightly with the palm of your hand.
  9. Bake 10 minutes.
  10. Serve warm.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.