Gluten-free, Snacks, Vegetarian/Vegan

PB chocolate chip chickpea cookies

So first, let’s just set the precedent that sometimes we need to let cookies be cookies. Regular old chocolate chip cookies are one of the most satisfying treats known to human kind. Why would you want to mess with that?

IMG_20171231_183611_510

Other times, it’s fun to experiment with different ingredients in baking, especially when your goal might not be to make a dessert, but rather to make a sweet snack that’s going to tide you over between lunch and dinner. Enter: the chickpea cookie.

The idea of using chickpeas in baking has been floating around the food blog world for a bit, and I’ll say I was pretty skeptical. But, I think I was skeptical because I don’t want anyone messing with my desserts!! Which I think is fair. When I change my perspective to look at the chickpea baking trend as a way to create a new, tasty snack, it seems like a much more approachable option.

After testing it out, I’ve decided that the chickpea cookie is like a homemade protein bar. I personally can’t stand the taste of added protein, so when I get bored of trail mix or Lara bars, it’s nice to have a different option. You can make them to mimic some of your favorite flavor combos, but definitely not real dessert to me.

Regardless, super tasty, with carbs, lots of protein, fiber, and fat. Yum! Perfect for an anytime or post-workout snack. Also, this is gluten-free and there’s no eggs so you can *safely* eat the dough!

You can also use this recipe as a base and add whatever ingredients you want, or get lazy and spread the dough into a bar so you don’t have to deal with sticky dough balls. Recently I made these Cinnamon Almond Crunch Chickpea Bars as a twist on the original, perfect for anyone with peanut allergies or anyone who is more into vanilla than chocolate 🙂

Peanut butter chocolate chip chickpea cookies

  • Servings: makes 12 cookies
  • Difficulty: easy
  • Print

A protein- and fiber-rich, tasty snack.

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1/4 cup + 1 tablespoon salted natural peanut butter
  • 2 tablespoons honey
  • 1/3 cup oats
  • 1 tablespoon any type of milk, more if the batter looks dry
  • 1/2 cup chocolate chips

Directions

1. Preheat oven to 325 F.
2. Blend all ingredients except chocolate chips in a food processor until the batter is smooth. Add extra splashes of milk if the batter seems dry or like it isn’t sticking together.
3. Use a spatula to transfer the batter into a medium bowl. Fold in chocolate chips.
4. Form dough into 1/2 inch thick disks on a nonstick cookie sheet. Each cookie will have about 2 tablespoons of dough.
5. Bake 15-20 min or until golden brown.
Advertisements

3 thoughts on “PB chocolate chip chickpea cookies”

  1. Just made these for breakfast – yum!!! Slowly making my way through all your recipes 😉 At my CCE job I would make a similar dough with kiddos and roll them into no-bake “energy bites.” We would just mash the beans with potato mashers bc most students didn’t have blenders at home lol! I agree – tastier and much cheaper than added protein bars.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s