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Peanut Butter& Chocolate Chip Cookies: Oil-free, Wheat-free Recipe (with Video)

Easy, Sesame-free, Mushroom-free

Discover our Peanut Butter& Chocolate Chip Cookies: Oil-free, Wheat-free Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


- 1.25 cups Chickpeas, or 1 can
- 0.5 c water
- 1 c Peanut butter, or tahini for peanut free
- 1 tsp Vanilla extract
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 200 g Medjool dates, soft pitted (approx. 12)
- pinch Salt
- 0.75 c Chocolate chips, unsweetened
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1. Preheat oven to 350°F.
2. Line a large cookie sheet with parchment paper.
Make the Cookie Batter
1. Add the chickpeas, vanilla, water, dates, and salt to a food processor and process until smooth.
2. Add peanut butter and continue to blend.
3. Once ingredients are well combined and smooth, add baking soda and powder and blend briefly, just till combined.
4. Stir in the chocolate chips. You can do this in the food processor or by hand, but I found it easier just to move everything to a separate mixing bowl.
Get Them on the Pan
1. Scoop out the dough about 2-3 tablespoons at a time.
Bake 'Em
1. Place in the oven and bake for 12-14 minutes until the tops have goldened slightly.
2. Let cool on the tray until just warm before moving to a cooling rack.

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