Peanut Butter Double Chocolate Chickpea Cookies
When it comes to finding a delicious cookie that satisfies your sweet tooth while also being a bit healthier, look no further than Peanut Butter Double Chocolate Chickpea Cookies. These cookies are not only rich and chocolatey but also packed with protein and fiber thanks to the secret ingredient: chickpeas! Yes, you read that right. Chickpeas in cookies might sound unusual, but they provide a wonderful base that allows the peanut butter and cocoa flavors to shine. Plus, they’re gluten-free and can be made in one bowl, making cleanup a breeze. Let’s dive into the details and create a batch that will leave everyone asking for more!
Why Peanut Butter Double Chocolate Chickpea Cookies is Worth Your Time
These cookies are a game changer for several reasons. First, they are incredibly easy to make, requiring minimal ingredients and equipment. Second, they are a healthier alternative to traditional cookies without sacrificing flavor. With the combination of peanut butter and chocolate, each bite is a decadent treat that feels indulgent. Lastly, they cater to various dietary needs, making them a perfect snack for everyone. Whether you’re looking for a post-workout treat or a dessert to satisfy your cravings, these cookies are sure to impress!
The Essentials
- 1 (15-oz) can chickpeas – The foundation of these cookies, providing protein and a chewy texture.
- 4 Tbsp unsweetened cocoa powder – Adds rich chocolate flavor without added sugars.
- ½ cup creamy natural peanut butter – The star ingredient that brings creaminess and flavor.
- ½ cup pure maple syrup – A natural sweetener that complements the other flavors perfectly.
- 1 tsp vanilla extract (optional) – Enhances the overall flavor profile.
- 1 tsp baking powder – Helps the cookies rise and gives a light texture.
- ½ tsp sea salt – Balances the sweetness and enhances the flavors.
- ½ cup chocolate chips – For those extra chocolatey bites!
Tools & Equipment Needed
- Food processor – Essential for blending the chickpeas smoothly.
- Baking sheet – For baking the cookies evenly.
- Parchment paper – To prevent sticking and ensure easy removal.
- Mixing bowl – For combining the ingredients.
- Measuring cups and spoons – To ensure accurate measurements.
- Cookie scoop – For portioning the cookie dough evenly.
Peanut Butter Double Chocolate Chickpea Cookies: From Prep to Plate
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly.
Step 2: Prepare the Chickpeas
Open the can of chickpeas and drain them well. Rinse under cold water to remove any excess sodium. This will also help to ensure a smoother texture in your cookies.
Step 3: Blend the Base
In a food processor, combine the drained chickpeas, creamy peanut butter, maple syrup, and vanilla extract (if using). Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Step 4: Add the Dry Ingredients
To the chickpea mixture, add the unsweetened cocoa powder, baking powder, and sea salt. Blend again until everything is well combined. The dough should be thick and slightly sticky.
Step 5: Fold in the Chocolate Chips
Transfer the dough to a mixing bowl and fold in the chocolate chips using a spatula. This will give you those delightful bites of chocolate in every cookie.
Step 6: Scoop and Shape
Using a cookie scoop or tablespoon, drop the cookie dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread a little while baking.
Step 7: Bake
Bake in the preheated oven for about 12-15 minutes, or until the edges are set and the tops look slightly cracked. The cookies will firm up as they cool.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Peanut Butter Double Chocolate Chickpea Cookies warm, or store them for later!
How to Make It Lighter
- Substitute the creamy peanut butter with a lighter nut butter or sunflower seed butter for a lower-fat option.
- Reduce the amount of chocolate chips or use dark chocolate chips for a richer flavor with less sugar.
- Replace part of the maple syrup with unsweetened applesauce to cut down on sugar and calories.
- Use a sugar-free cocoa powder to reduce caloric content further.
Cook’s Commentary
These cookies are a delightful surprise for anyone who tries them. The chickpeas provide a unique texture that you wouldn’t expect, but they blend so well with the rich flavors of peanut butter and chocolate. I love that they are not overly sweet, allowing the natural flavors to shine through. Plus, they are super versatile! You can add nuts, seeds, or even dried fruit for an extra twist. Don’t be afraid to experiment with flavors! Each batch can be a little different, and that’s part of the fun.
Storing Tips & Timelines
To keep your Peanut Butter Double Chocolate Chickpea Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months! Simply thaw at room temperature or microwave for a few seconds when you’re ready to enjoy them again.
Common Qs About Peanut Butter Double Chocolate Chickpea Cookies
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas! Just be sure to soak and cook them until they are soft before using them in the recipe.
Can I substitute the peanut butter with something else?
Absolutely! Almond butter, sunflower seed butter, or any other nut or seed butter will work well in this recipe. Just keep in mind that the flavor will change slightly depending on the substitute.
Are these cookies gluten-free?
Yes, these Peanut Butter Double Chocolate Chickpea Cookies are gluten-free since they do not contain flour. Just double-check your ingredients, like chocolate chips, to ensure they are gluten-free.
Can I make these cookies vegan?
Yes! The recipe is already vegan-friendly as it uses maple syrup as a sweetener instead of honey, and there are no eggs involved. Enjoy!
Desserts to Finish
Bring It Home
If you’re ready to indulge in a cookie that’s both delicious and nutritious, Peanut Butter Double Chocolate Chickpea Cookies are the perfect choice. With their unique blend of flavors and textures, they are sure to become a new favorite in your household. So gather your ingredients, roll up your sleeves, and get ready for a baking experience that’s as rewarding as it is tasty. Whether for a snack, dessert, or a guilt-free treat, these cookies will satisfy your cravings while nourishing your body. Enjoy the process, share them with friends and family, and relish the delightful combination of peanut butter and chocolate!
Peanut Butter Double Chocolate Chickpea Cookies
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven. Preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly.
- Step 2: Prepare the Chickpeas. Open the can of chickpeas and drain them well. Rinse under cold water to remove any excess sodium.
- Step 3: Blend the Base. In a food processor, combine the drained chickpeas, creamy peanut butter, maple syrup, and vanilla extract (if using). Blend until smooth.
- Step 4: Add the Dry Ingredients. To the chickpea mixture, add the cocoa powder, baking powder, and sea salt. Blend again until well combined.
- Step 5: Fold in the Chocolate Chips. Transfer the dough to a mixing bowl and fold in the chocolate chips using a spatula.
- Step 6: Scoop and Shape. Using a cookie scoop, drop the cookie dough onto a baking sheet lined with parchment paper.
- Step 7: Bake. Bake in the preheated oven for about 12-15 minutes, or until the edges are set and the tops look slightly cracked.
- Step 8: Cool and Enjoy. Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies in a single layer for up to 3 months.
- Experiment with different nut butters for unique flavors!
