When you think of cookies, you might envision buttery, sugary delights that are undeniably delicious but not necessarily the healthiest option. Enter the Peanut Butter Double Chocolate Chickpea Cookies—a game changer that takes your cookie cravings to a whole new level without the guilt. These cookies are rich, fudgy, and incredibly satisfying, all while being packed with protein and fiber thanks to the addition of chickpeas. If you’re looking for a dessert that combines indulgence with nutrition, this is the recipe for you!
Why I Love This Recipe
There’s something incredibly satisfying about creating a treat that’s both delicious and nutritious. These Peanut Butter Double Chocolate Chickpea Cookies are not just another cookie recipe; they are the perfect harmony of flavors and textures. The combination of creamy peanut butter, rich cocoa powder, and sweet chocolate chips makes each bite a delightful experience. Plus, you can whip them up in no time, making them perfect for a quick snack or dessert. They’re gluten-free, and the chickpeas provide a subtle nuttiness that complements the chocolate perfectly. Trust me, once you try them, you’ll be craving them again and again!
Ingredients at a Glance
- 1 (15-oz) can garbanzo beans, drained
- 4 tbsp unsweetened cocoa powder
- 1/2 cup creamy natural peanut butter
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract (optional)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
These simple ingredients come together to create a cookie that feels indulgent but is packed with wholesome goodness.
Equipment Breakdown
- Food processor: Ideal for blending the chickpeas into a smooth mixture.
- Mixing bowl: To combine all of your ingredients seamlessly.
- Baking sheet: A non-stick option works best for easy cookie removal.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
With just a few kitchen essentials, you’ll be on your way to baking these delicious cookies!
Peanut Butter Double Chocolate Chickpea Cookies: Step-by-Step Guide
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect chewy texture.
Step 2: Blend the Chickpeas
In a food processor, combine the drained garbanzo beans, cocoa powder, peanut butter, maple syrup, vanilla extract (if using), baking powder, and sea salt. Blend until the mixture is completely smooth and creamy.
Step 3: Fold in the Chocolate Chips
Transfer the blended mixture to a mixing bowl and gently fold in the chocolate chips. Make sure they’re evenly distributed throughout the cookie dough to ensure every bite is chocolaty!
Step 4: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie as they will spread slightly during baking.
Step 5: Bake
Bake your cookies in the preheated oven for 10-12 minutes, or until they are set around the edges but still slightly soft in the center. They will firm up as they cool.
Step 6: Cool and Enjoy
Once baked, 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!
Make It Your Way
- Swap out the peanut butter for almond butter if you prefer a different nutty flavor.
- Add a sprinkle of sea salt on top before baking for an extra flavor boost.
- Mix in some chopped nuts for added crunch and texture.
- For a fun twist, try adding a tablespoon of espresso powder to enhance the chocolate flavor.
The versatility of this recipe allows you to get creative and tailor it to your taste preferences!
Mistakes Even Pros Make
- Over-blending the chickpeas can result in a gummy texture. Blend just until smooth.
- Not letting the cookies cool before moving them can cause them to break apart.
- Using too much cocoa powder can make the cookies overly bitter; stick to the measurement!
- Skipping the parchment paper can lead to sticking, so don’t skip this step!
Even seasoned bakers can make these common mistakes, but with a little attention to detail, your cookies will turn out perfect every time!
Meal Prep & Storage Notes
These Peanut Butter Double Chocolate Chickpea Cookies are perfect for meal prep! Simply bake a batch and store them in an airtight container at room temperature for up to a week. You can also freeze them by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe bag. They’ll keep well for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds when you’re ready to enjoy!
Your Questions, Answered
Can I use canned chickpeas instead of dried ones?
Yes! Canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them well before use.
What can I substitute for maple syrup?
You can use agave syrup or honey as a substitute for maple syrup, but note that honey is not vegan.
Are these cookies gluten-free?
Yes! The ingredients in these Peanut Butter Double Chocolate Chickpea Cookies are naturally gluten-free, making them an excellent option for those with gluten sensitivities.
Can I make these cookies vegan?
Absolutely! Just ensure that you use a vegan chocolate chip option, as some brands may contain dairy.
Hungry for More?
If you enjoyed this recipe, why not explore some of our other delicious creations? From breakfast bowls to decadent breads, there’s a whole world of flavors waiting for you to discover. Each recipe is designed with health and taste in mind, ensuring that you can indulge without compromise. Don’t hesitate to try these delightful treats that might just become your new favorites!
Peanut Butter Double Chocolate Chickpea Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a food processor, blend the drained garbanzo beans, cocoa powder, peanut butter, maple syrup, vanilla extract (if using), baking powder, and sea salt until smooth.
- Step 3: Transfer the mixture to a mixing bowl and fold in the chocolate chips.
- Step 4: Drop rounded balls of dough onto a baking sheet lined with parchment paper.
- Step 5: Bake for 10-12 minutes until set around the edges and slightly soft in the center.
- Step 6: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- Freeze cookies for up to 3 months; thaw at room temperature.
- Swap peanut butter for almond butter for a different flavor.
