Photo of Peanut butter & chocolate chip cookies by WW

Peanut butter & chocolate chip cookies

Points® value
Total Time
30 min
15 min
15 min
BFFs (best food friends) chocolate and peanut butter look like the star ingredients of this recipe, but their understudy, a can of chickpeas, deserves applause. The mild flavour of the beans fades when baked, kissing these cookies with 3 grams of protein.


Canned drained chickpeas

15 oz, rinsed and drained

Packed brown sugar

½ cup(s)


1 large

Canola oil

3 tbsp(s)

Vanilla extract

2 tsp(s)

Powdered peanut butter

¾ cup(s)

Whole wheat pastry flour

½ cup(s)

Baking soda

½ tsp(s)

Table salt

¼ tsp(s)

Semisweet chocolate chips

½ cup(s)


  1. Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.
  2. In a food processor, pulse the chickpeas until finely chopped, scraping down the sides of the bowl as needed. Add the sugar, egg, oil, and vanilla and process until smooth.
  3. In a medium bowl, whisk the powdered peanut butter, flour, baking soda, and salt. Add the flour mixture to the food processor and pulse until just blended, 6 to 8 times. Add the chocolate and pulse until just combined, 2 to 3 times.
  4. Scoop 1 1⁄2 to 2 tablespoonfuls of the dough onto the prepared pans, about 12 cookies per pan. (The dough will be sticky.) Using a spatula, flatten each cookie slightly. Bake until the cookies are set, 12 to 15 minutes, rotating the pans after 7 minutes. Transfer the cookies to a wire rack and let cool.
  5. Per serving (1 cookie)