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These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with loads of peanut butter and minimal sugar. One of the best half is that they are gluten free, vegan and solely 6 components!
You learn that proper people: chickpea cookies. Considered one of my favourite issues to do is sneak greens or legumes into dessert recipes, like on this chocolate zucchini cake or these chickpea pancakes. Extra occasions than not, you’ll be able to’t inform the distinction and also you’re squeezing in some additional vitamins — speak about a win-win!
The factor about this chickpea cookie recipe is that you simply’re most likely not going to persuade anybody that these are conventional chocolate chip cookies. I imply after all you are not, as a result of they don’t seem to be. Nevertheless, they’re nonetheless actually good and if there may be such factor is a guilt-free chocolate chip cookie recipe, that is it. Plus, you’ll be able to’t even style the chickpeas!
Recipe options
- Made utilizing solely 6 components which you probably have already got in your pantry
- They’re made with out flour, gluten free, dairy-free and vegan-friendly
- They’re gentle and chewy, loaded with peanut butter and made with precise chickpeas, that means they include quantity of each fiber and protein
Substances
Chickpeas – Use canned chickpeas, and ensure to empty and rinse them beforehand to take away any liquid from the can.
Peanut butter – Creamy peanut butter, and ideally a peanut butter with peanuts and salt as the one components. Peanut butter with added oil tends to change the feel. Alternatively, you should utilize almond butter when you want!
Maple syrup – These cookies are wholesome, however that does not imply they’re sugar-free. Go for maple syrup, honey or one other liquid sweetener of alternative for these. Utilizing granulated sugar would possibly work, however I have never examined it myself.
Vanilla extract – No substitution.
Baking soda – Mandatory to ensure that the cookies to rise within the oven.
Chocolate chips – Or use chopped chocolate; semi-sweet chocolate or darkish chocolate work greatest.
Directions
Step 1: Drain and rinse the chickpeas: This step is essential, so do not skip it. Merely pour the chickpeas right into a strainer then rinse them with water for 15 seconds or so. Then instantly pour them into your meals processor and pulse for 10 seconds.
Step 2: Add the remaining components: Minus the chocolate chips, add the opposite components to your meals processor and pulse till a big ball of dough is shaped. The dough can be barely sticky, and that is okay!
Step 3: Add the chocolate chips: Take away the blade out of your meals processor, then stir within the chocolate chips by hand.
Step 4: Bake. Use an ice cream scooper or cookie scoop to scoop the dough out and onto a parchment-lined baking sheet. Use the palm of your hand to softly press them all the way down to barely flatten them, then bake the cookies for 10-12 minutes, or till the perimeters have set.
Step 5: Pan-bang the cookies. Take away the baking sheet from the oven and instantly “bang” it on the countertop by lifting it one inch above the counter and dropping it a number of occasions. This enables the cookies to flatten a bit, which ends up in a extra optimum texture. Go away the cookies on the baking sheet for five minutes earlier than rigorously transferring to a cooling rack.
Suggestions and tips
- You need to watch out to not over-bake the cookies; in any other case, they will be too dry.
- These cookies do not include eggs, so barely underbaking them is the best way to go if you need that gentle and chewy texture.
- Should you love these cookies, be sure you try my edible chickpea cookie dough.
Storage
Room temperature: Retailer cookies in an hermetic container on the countertop for as much as 2 days.
Freezer: Await the cookies to chill, then switch them to a freezer-safe bag for as much as 4 months.
Extra wholesome cookie recipes:
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Peanut Butter Chickpea Cookies
These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with loads of peanut butter and minimal sugar. One of the best half is that they are gluten free, vegan and solely 6 components!
Servings: cookies
Directions
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Preheat oven to 350°. Line a baking sheet with parchment paper and put aside.
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Pour chickpeas right into a strainer, then rinse them for 15 seconds. Place chickpeas right into a meals processor and pulse for 10 seconds.
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Add peanut butter, syrup, vanilla, and baking soda; pulse collectively. The dough can be barely moist/gentle and that is okay. Take away the blade out of your meals processor, then stir within the chocolate chips with a spoon.
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Use an ice cream scooper or cookie scoop to scoop the dough out and onto the ready baking sheet. Use your palm to press all the way down to barely flatten the dough into cookies, then place the sheet within the oven and bake for 10-12 minutes, or till the perimeters have set. It is okay in the event that they’re barely underdone — they will agency up as they cool.
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Take away the baking sheet from the oven, then raise it one inch above the countertop and “bang” it on the counter just a few occasions, which is able to flatten out the cookies a bit, offering a extra optimum texture. Go away the cookies on the baking sheet for five minutes, then switch to a wire rack. Get pleasure from!
Notes
*To maintain these vegan, be sure you use dairy-free chocolate chips
Vitamin
Energy: 299kcal | Carbohydrates: 31g | Protein: 10g | Fats: 16g | Saturated Fats: 4g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 7g | Trans Fats: 0.02g | Ldl cholesterol: 1mg | Sodium: 288mg | Potassium: 294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
UPDATE NOTE: This put up was initially printed in March 2019. It was up to date with new textual content in November 2023.
