Peanut Butter Chickpea Chocolate Chip Cookies
Have you ever thought about incorporating chickpeas into your cookie dough? While it may sound unusual, these little legumes are not only nutritious but also make for a fantastic base in our Peanut Butter Chickpea Chocolate Chip Cookies. These cookies are gluten-free, packed with protein, and bring a delightful chewiness that will have even the pickiest eaters asking for more. Let’s dive into how to make these delicious treats!
Why It Deserves a Spot
The Peanut Butter Chickpea Chocolate Chip Cookies are a revelation for anyone seeking a healthier yet indulgent dessert option. With the richness of peanut butter and the subtle nuttiness from chickpeas, these cookies challenge the notion that healthy desserts can’t be delicious. They’re perfect for satisfying your sweet tooth while adding a bit of protein and fiber to your treat. Plus, they are incredibly easy to make – you’ll have a fresh batch ready in no time!
What Goes In
To whip up these delightful cookies, you’ll need the following ingredients:
- 1 can reduced-sodium chickpeas, drained and rinsed (15 ounces)
- ½ cup + 2 tablespoons natural creamy peanut butter (no-stir variety)
- ½ cup coconut sugar, firmly packed
- ½ cup agave nectar
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- Pinch sea salt
- 3 tablespoons coconut flour, firmly packed
- 1 cup dairy-free semi-sweet chocolate chips
Appliances & Accessories
To make this recipe a breeze, gather the following tools:
- Food processor – for blending the chickpeas and other ingredients smoothly.
- Mixing bowl – to combine all ingredients before baking.
- Baking sheet – lined with parchment paper for easy cleanup.
- Measuring cups and spoons – to ensure accuracy in your ingredients.
- Spoon or cookie scoop – for portioning out the cookie dough.
Peanut Butter Chickpea Chocolate Chip Cookies Cooking Guide
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly chewy.
Step 2: Blend the Chickpeas
In your food processor, add the drained and rinsed chickpeas. Blend until smooth, scraping down the sides as necessary. You want a creamy consistency, so take your time with this step!
Step 3: Add in the Wet Ingredients
To the blended chickpeas, add the peanut butter, coconut sugar, agave nectar, and vanilla extract. Pulse until everything is well combined.
Step 4: Incorporate Dry Ingredients
Next, add the baking powder, sea salt, and coconut flour to the mixture. Blend again until just combined. Be careful not to overmix.
Step 5: Stir in the Chocolate Chips
Transfer the mixture to a mixing bowl and fold in the dairy-free chocolate chips using a spatula. This will give your cookies that delightful chocolatey goodness in every bite.
Step 6: Scoop and Bake
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Bake for 10-12 minutes or until the edges are golden brown.
Step 7: 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 Chickpea Chocolate Chip Cookies warm or at room temperature!
Quick Replacement Ideas
If you’re missing an ingredient or have specific dietary needs, here are some easy substitutions:
- Peanut butter – can be replaced with almond butter or sunflower seed butter if you need a nut-free option.
- Coconut sugar – brown sugar or maple sugar can be used as alternatives.
- Agave nectar – honey or maple syrup works well too.
- Coconut flour – you may substitute with almond flour, but adjust the quantity since coconut flour is more absorbent.
Flavor Logic
The beauty of Peanut Butter Chickpea Chocolate Chip Cookies lies in their flavor harmony:
- The nutty flavor of peanut butter perfectly complements the earthy tones of chickpeas.
- Coconut sugar adds caramel-like sweetness that pairs beautifully with the chocolate chips.
- The subtle hint of vanilla enhances the overall flavor profile, making each bite a cozy experience.
How to Store & Reheat
Proper storage ensures your cookies stay fresh and delicious:
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will keep for up to 3 months.
- To reheat, simply pop them in the microwave for a few seconds or enjoy them straight from the oven if you’re feeling adventurous!
Peanut Butter Chickpea Chocolate Chip Cookies Q&A
Can I make these cookies vegan?
Yes! All the ingredients listed are vegan-friendly, making these cookies a great option for a plant-based diet.
Are these cookies gluten-free?
Absolutely! As long as you use certified gluten-free chocolate chips, these cookies are entirely gluten-free, thanks to the chickpeas and coconut flour.
How do chickpeas affect the texture of the cookies?
Chickpeas provide a soft and chewy texture, making these cookies delightfully different from traditional recipes. They also add protein and fiber, making them a healthier choice.
Can I use regular flour instead of coconut flour?
While it’s possible, it’s essential to adjust the amount since regular flour does not absorb moisture like coconut flour. For best results, stick to the recipe or experiment cautiously with the quantities.
If you’re intrigued by the combination of peanut butter and chocolate, you might also enjoy these recipes:
Ready to Cook?
Now that you have the complete guide to making Peanut Butter Chickpea Chocolate Chip Cookies, it’s time to roll up your sleeves and get baking! These cookies are not just a treat; they’re a delightful way to sneak in some nutrition. Gather your ingredients, follow the steps, and enjoy the process of creating something delicious and satisfying. Happy baking!
Peanut Butter Chickpea Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly and come out perfectly chewy.
- Step 2: Blend the Chickpeas - In your food processor, add the drained and rinsed chickpeas. Blend until smooth, scraping down the sides as necessary.
- Step 3: Add in the Wet Ingredients - To the blended chickpeas, add the peanut butter, coconut sugar, agave nectar, and vanilla extract. Pulse until everything is well combined.
- Step 4: Incorporate Dry Ingredients - Next, add the baking powder, sea salt, and coconut flour to the mixture. Blend again until just combined.
- Step 5: Stir in the Chocolate Chips - Transfer the mixture to a mixing bowl and fold in the dairy-free chocolate chips using a spatula.
- Step 6: Scoop and Bake - Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown.
- Step 7: 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.
Notes
- For a nut-free option, substitute peanut butter with sunflower seed butter.
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer-safe bag for up to 3 months.
