Peanut Butter Surprise Cookies
These cookies are so good, people. So. Good. They are chewy and soft and super flavorful. Plus they are PACKED with protein from the chickpeas and peanut butter, so I would feel good about offering them for snacks or even breakfast, and who doesn’t want cookies for breakfast?!
Cook Time
Cook Time
  • 15oz. canned chickpeasdrained and rinsed, or use 1 ½ cups home-cooked chickpeas, garbanzo beans
  • ½cup unsweetened peanut butter or any nut butter or sunbutter
  • ½cup light brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. kosher salt, sea salt, or another coarse salt
  • 1/8tsp. baking powder
  • ½cup chocolate chipsoptional
  • ¼cup salted peanutschopped (optional)
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a food processor or high-powered blender, blend the chickpeas, peanut butter, sugar, cinnamon, 1/8 tsp. of the salt, and baking powder until completely smooth. Gently stir in the chocolate chips and/or peanuts, if using.
  3. Scoop the dough out onto the baking sheet, spacing them 1 inch apart, and gently press down with the bottom of a glass.
  4. Bake for 15 – 20 minutes, or until the tops are just starting to turn golden. Move to a cooling rack and sprinkle with the remaining salt. Cool completely on the rack. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Recipe Notes

Do Ahead or Delegate: Make the dough and refrigerate or fully prepare and store or freeze the cookies.

Scramble Flavor Booster: Double the cinnamon and use the optional chocolate chips and/or peanuts

Tip: Before measuring out the peanut butter, spray the inside of the measuring cup with cooking spray and then watch in awe as the peanut butter slips right out.

Nutritional Information Per Serving (% based upon daily values): Calories 182, Total Fat: 9g, 13%; Saturated Fat: 2g, 8%; Cholesterol: 0mg, 0%; Sodium: 162mg, 7%; Total Carbohydrate: 22g, 7%; Dietary Fiber: 4g, 15%; Sugar: 11g; Protein: 7g

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