A giant healthy peanut butter cookie that tastes rich and decadent but is made from wholesome ingredients. Flourless, dairy free, and gluten free!
1 (15-ounce) can low-sodium chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
3/4 cup Bob’s Red Mill Gluten Free Rolled Oats (OK to substitute quick-cooking oats)
2/3 cup natural peanut butter (or substitute any other nut butter—you can use creamy or crunchy)
1/2 cup pure maple syrup (OK to substitute honey or light agave nectar)
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking powder (I prefer aluminum free)
1/4 teaspoon kosher salt
1/3 cup milk (any kind you like—use almond milk or other nut milk to keep the recipe vegan)
1/3 cup semisweet chocolate chips, plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)
Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast-iron or ovenproof skillet or 8×8-inch baking pan with nonstick spray.
In the bowl of a food processor fitted with a steel blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk. Blend until mostly smooth. Remove the lid and scrape down the sides of the bowl, then blend for an additional 2 minutes until very well combined and smooth. The batter will be very sticky and thick. Fold in 1/3 cup chocolate chips.
Scrape the mixture into the prepared skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top. If using a skillet, bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it. If using an 8×8-inch pan, begin checking for doneness at 20 minutes. Do not overbakeor the cookie will taste dry. Place on a wire rack to cool. Slice and serve.