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?
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
A protein- and fiber-rich, tasty snack.
- 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
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.