Grain Free Peanut Butter Cookie Cups

A cross between cookie dough + a peanut butter cup, these 2-bite vegan cookie cups taste like heaven. Don’t look too closely at the ingredient list because you will begin to doubt that chickpeas and nut butter can result in anything good, but trust me, once added to food processor, magic happens!

Already grain and gluten free, these vegan treats can be nut free as well if you use sunflower butter in place of peanut, making them safe for just about everyone.

Recipe for Grain Free Peanut Butter Cookie Cups

Ingredients:

1 1/2 cups canned chickpeas, rinsed and drained

1/2 cup natural peanut butter, or sunflower butter for nut free option

1/4 cup maple syrup

1 1/2 teaspoons vanilla extract

1/4 cup raw turbinado or coconut sugar

1 1/3 teaspoons baking powder

1/2 cup chopped non dairy dark chocolate, or 1 bar

Instructions: 

Preheat oven to 375 degrees. Oil or line 18 mini muffin tins with paper liners. 

Add all ingredients except chocolate to a food processor and process until a really smooth dough forms. Remove blade from the food processor carefully and fold chocolate into batter. Divide batter evenly among the mini muffin cups. Bake on middle oven rack 12-15 minutes, or until edges are just beginning to brown. Cool completely before eating! These are even better the next day (if you can wait that long).

Recipe notes: Do not skimp of vanilla extract or you will taste the chickpeas! Also, the sugar is optional, but we love the extra sweetness of the large turbinado sugar crystals bursting in our mouths.