Go Back

Blondie Drop Cookies

Servings 16 cookies


  • 1 can chickpeas drained and rinsed
  • 10 Medjool dates approx. 1 cup
  • 2 Tbsp maple syrup
  • 1 egg
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1/2 cup natural peanut butter Crazy Richard’s, if you can find it
  • 1/3 cup chocolate chips


  • Preheat oven to 350 degrees.
  • In a microwave save bowl, combine dates and maple syrup. Microwave for 30 seconds to soften.
  • In a blender (or food processor), add chickpeas, dates, maple syrup, egg, vanilla, and baking powder. Using the tamper, blender as well as possible. (If using the food processor, scrap down the sides frequently.)
  • Remove mixture and place in a bowl. Stir in peanut butter. Stir in chocolate chips. NOTE: if your blender heats up your mixture like mine, let it cool before you mix in the chips or they will melt into the batter.
  • Heap about 2 Tbsp batter onto baking sheet. It will make 16 cookies total. NOTE: your cookies will keep their shape, so shape however you want.
  • Bake for 16-18 minutes. Allow to cool slightly before removing with a spatula and cooling completely on a cooling rack.


Athletes: Don’t eat three of these before you head out for a workout…. they’ve got some fiber in them from the beans! But, these would be a great snack between meals to pack in some complex carbohydrates and keep your hunger satisfied.
Healthy Eating: This are sure to satisfy those sweet needs – plus punch a serious nutritional punch at the same time. Soluble fiber from the chickpeas – Potassium for the dates – Satiety from the healthy peanut fats.
Kids: These passed both the kids cookie test. Kid #1 (3 1/2) said ‘heeeeey – these no look right’ but then he devoured it and asked for more.
Other Thoughts:
  • The cookies are best described as fudge-y. Deliciously fudge-like.
  • I recommend storing them in the refrigerator, if you don’t eat them all the day you make them! You can also freeze them – just defrost or throw in the microwave before eating.
  • They aren’t good frozen!
  • If you want them to be added sugar free – use 1 Tbsp water instead of 2 Tbsp maple syrup.
    Naturally gluten free.