Spoiler alert: these cookies are made with chickpeas and peanut butter, so they're delicious and good for you!






Skill level

Average: 3.1 (326 votes)


  • 3 cups chickpeas, drained
  • 1 cup peanut butter (smooth or crunchy)
  • ½ cup almond milk
  • ¼ cup maple syrup
  • 2 tsp baking powder
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 1½ tsp vanilla essence
  • 100 g dark chocolate, roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C (fan bake) and line a large baking tray with baking paper.

In the bowl of a food processor add the chickpeas, peanut butter, almond milk, baking powder, cocoa, salt & vanilla.

Process the mixture for 1-2 minutes until it becomes a smooth consistency. If you don't have a food processor a stick blender will do the same job. Stir in the dark chocolate chunks through the mixture.

Add tbsp of the mix to the tray and spread out into a round cookie shape.

Place the tray in the oven and bake for 15-20 minutes.

Remove from the oven and let the cookies cool for 5-10 minutes before placing onto a cooling rack.


•These cookies can be kept in an airtight container in the fridge for 7-10 days or in the freezer for up to a month.


Recipe from The Whimsical Wife by Melissa Darr, with photographs by Melissa Darr.