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Peanut Butter Double Chocolate Chickpea Cookies

Peanut Butter Double Chocolate Chickpea Cookies

Delicious and healthier Peanut Butter Double Chocolate Chickpea Cookies made with simple ingredients.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 202
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beans and Spices
  • 1 15-oz can garbanzo beans drained and rinsed
  • 4 Tbsp unsweetened cocoa powder
  • ⅔ cup creamy natural peanut butter
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract optional
  • 1 ¼ tsp baking powder
  • ½ tsp sea salt
  • ⅔ cup chocolate chips

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine the garbanzo beans, cocoa powder, peanut butter, maple syrup, vanilla extract (if using), baking powder, and sea salt. Blend until smooth.
  3. Stir in the chocolate chips by hand.
  4. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
  5. Bake for 9 minutes. Let cool on the baking sheet before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 202kcalCarbohydrates: 23gProtein: 6gFat: 11g

Notes

These cookies are adaptable. Consider adding nuts or swapping out peanut butter for almond butter for a different flavor. They can be stored in an airtight container for up to five days or frozen for up to three months.

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