Servings: 12 cookies
Peanut Butter Double Chocolate Chickpea Cookies
These wholesome double chocolate chickpea cookies feature a big burst of peanut butter deliciousness alongside rich chocolate. Vegan, gluten-free, dairy-free, and refined sugar-free, this easy recipe is ideal for those with dietary restrictions.
Equipment
Ingredients
- 1 (15-oz) can garbanzo beans drained
- 4 Tbsp unsweetened cocoa powder
- ⅔ cup creamy natural peanut butter
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract optional
- 1 ¼ tsp baking powder
- 1/2 tsp sea salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
- Drain the can of garbanzo beans into a colander and rinse them under the faucet with water. There is no need to dry off the chickpeas, but give them a good shake in the strainer to remove any excess water for the best results.
- Transfer the garbanzo beans to a food processor, along with the rest of the ingredients for the cookies except for the chocolate chips.
- Blend the ingredients until a thick dough forms and all of the chickpeas are blended. You may need to stop and restart the food processor a few times to scrape the sides with a rubber spatula to get it to all blend into a smooth dough.
- Mix the chocolate chips into the chocolate chickpea cookie dough, until they are evenly distributed throughout the dough.
- Use your hand to form a cookie shape out of the dough, pressing the dough into discs and place them on the prepared baking sheet. The cookies will remain in the same shape during the baking process and won't spread or do much rising, so be sure to shape the dough according to how you want the treats to look. If you’d like, press extra chocolate chips into the dough if desired.
- Bake on the center rack of the preheated oven for 9 to 12 minutes or until the cookies seem firm.
- Allow cookies to cool completely before moving them. The cookies will fall apart if they are moved when they are still warm, but they remain firm after setting up.
Notes
Store chickpea cookies in an airtight container or a zip lock bag in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie (of 12), Calories: 202kcal, Carbohydrates: 23g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 519mg, Fiber: 3g, Sugar: 15g