Peanut Butter Double Chocolate Chickpea Cookies

Name: Peanut Butter Double Chocolate Chickpea Cookies
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Yield: 12 cookies
Ingredients: 1 (15-oz) can garbanzo beans; 4 Tbsp unsweetened cocoa powder; ⅔ cup creamy natural peanut butter; ⅓ cup pure maple syrup; 1 tsp vanilla extract; 1 ¼ tsp baking powder; 1/2 tsp sea salt; ⅔ cup chocolate chips

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
29 mins
Servings
12 cookies
Calories
202 kcal
Course
Dessert, Baked Goods
Cuisine
American

Peanut Butter Double Chocolate Chickpea Cookies

Winston Blankenship

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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.

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Ingredients

Servings

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

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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.
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 Information

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Serving 1cookie (of 12) Calories 202kcal (10%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 4mg (1%) Sodium 519mg (22%) Fiber 3g (12%) Sugar 15g (30%)