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Homemade Peanut Butter Double Chocolate Chickpea Cookies photo

Peanut Butter Double Chocolate Chickpea Cookies

Indulge guilt-free with these Peanut Butter Double Chocolate Chickpea Cookies! Packed with protein and fiber, they're a delicious twist on the classic treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1 can garbanzo beans 15-oz, drained and rinsed
  • 4 Tbsp unsweetened cocoa powder
  • ½ cup creamy natural peanut butter
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract optional
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ cup chocolate chips

Equipment

  • Mixing bowl
  • Food processor
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Spatula

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. Step 2: Drain and rinse the chickpeas thoroughly to remove excess sodium.
  3. Step 3: In a food processor, blend chickpeas, cocoa powder, peanut butter, maple syrup, vanilla extract (if using), baking powder, and sea salt until smooth.
  4. Step 4: Transfer the mixture to a bowl and fold in the chocolate chips.
  5. Step 5: Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper, leaving space between cookies.
  6. Step 6: Bake for 10-12 minutes. Cookies should be set but soft in the center.
  7. Step 7: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Blend chickpeas well for a smooth batter.
  • Don't overbake; cookies firm up as they cool.
  • For extra chocolatey cookies, sprinkle more chips on top before baking.