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Homemade Peanut Butter Double Chocolate Chickpea Cookies photo

Peanut Butter Double Chocolate Chickpea Cookies

These Peanut Butter Double Chocolate Chickpea Cookies are a guilt-free delight! Rich, fudgy, and packed with protein, they satisfy your sweet tooth without the guilt.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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

Equipment

  • Food processor
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. 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.
  3. Step 3: Transfer the mixture to a mixing bowl and fold in the chocolate chips.
  4. Step 4: Drop rounded balls of dough onto a baking sheet lined with parchment paper.
  5. Step 5: Bake for 10-12 minutes until set around the edges and slightly soft in the center.
  6. 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.