These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with loads of peanut butter and minimal sugar. The very best half is that they are gluten free, vegan and solely 6 substances!
You learn that proper of us: chickpea cookies. One in every of my favourite issues to do is sneak greens or legumes into dessert recipes, like on this chocolate zucchini cake or these chickpea pancakes. Extra occasions than not, you may’t inform the distinction and also you’re squeezing in some further vitamins — speak about a win-win!
The factor about this chickpea cookie recipe is that you just’re in all probability not going to persuade anybody that these are conventional chocolate chip cookies. I imply after all you are not, as a result of they don’t seem to be. Nevertheless, they’re nonetheless actually good and if there may be such factor is a guilt-free chocolate chip cookie recipe, that is it. Plus, you may’t even style the chickpeas!
Recipe options
- Made utilizing solely 6 substances which you probably have already got in your pantry
- They’re made with out flour, gluten free, dairy-free and vegan-friendly
- They’re smooth and chewy, loaded with peanut butter and made with precise chickpeas, that means they include an excellent quantity of each fiber and protein
Substances
Chickpeas – Use canned chickpeas, and ensure to empty and rinse them beforehand to take away any liquid from the can.
Peanut butter – Creamy peanut butter, and ideally a peanut butter with peanuts and salt as the one substances. Peanut butter with added oil tends to change the feel. Alternatively, you need to use almond butter if you happen to favor!
Maple syrup – These cookies are wholesome, however that does not imply they’re sugar-free. Go for maple syrup, honey or one other liquid sweetener of alternative for these. Utilizing granulated sugar may work, however I have never examined it myself.
Vanilla extract – No substitution.
Baking soda – Essential to ensure that the cookies to rise within the oven.
Chocolate chips – Or use chopped chocolate; semi-sweet chocolate or darkish chocolate work finest.
Directions
Step 1: Drain and rinse the chickpeas: This step is vital, so do not skip it. Merely pour the chickpeas right into a strainer then rinse them with water for 15 seconds or so. Then instantly pour them into your meals processor and pulse for 10 seconds.
Step 2: Add the remaining substances: Minus the chocolate chips, add the opposite substances to your meals processor and pulse till a big ball of dough is shaped. The dough might be barely sticky, and that is okay!
Step 3: Add the chocolate chips: Take away the blade out of your meals processor, then stir within the chocolate chips by hand.
Step 4: Bake. Use an ice cream scooper or cookie scoop to scoop the dough out and onto a parchment-lined baking sheet. Use the palm of your hand to softly press them right down to barely flatten them, then bake the cookies for 10-12 minutes, or till the sides have set.
Step 5: Pan-bang the cookies. Take away the baking sheet from the oven and instantly “bang” it on the countertop by lifting it one inch above the counter and dropping it a number of occasions. This enables the cookies to flatten a bit, which ends up in a extra optimum texture. Depart the cookies on the baking sheet for five minutes earlier than fastidiously transferring to a cooling rack.
Ideas and methods
- You wish to watch out to not over-bake the cookies; in any other case, they will be too dry.
- These cookies do not include eggs, so barely underbaking them is the best way to go in order for you that smooth and chewy texture.
- When you love these cookies, you should definitely try my edible chickpea cookie dough.
Storage
Room temperature: Retailer cookies in an hermetic container on the countertop for as much as 2 days.
Freezer: Watch for the cookies to chill, then switch them to a freezer-safe bag for as much as 4 months.
Extra wholesome cookie recipes:
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Peanut Butter Chickpea Cookies
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Substances
- 15 oz. chickpeas drained and rinsed
- 1 cup creamy peanut butter
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Directions
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Preheat oven to 350°. Line a baking sheet with parchment paper and put aside.
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Pour chickpeas right into a strainer, then rinse them for 15 seconds. Place chickpeas right into a meals processor and pulse for 10 seconds.
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Add peanut butter, syrup, vanilla, and baking soda; pulse collectively. The dough might be barely moist/smooth and that's okay. Take away the blade out of your meals processor, then stir within the chocolate chips with a spoon.
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Use an ice cream scooper or cookie scoop to scoop the dough out and onto the ready baking sheet. Use your palm to press right down to barely flatten the dough into cookies, then place the sheet within the oven and bake for 10-12 minutes, or till the sides have set. It's okay in the event that they're barely underdone — they'll agency up as they cool.
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Take away the baking sheet from the oven, then carry it one inch above the countertop and "bang" it on the counter just a few occasions, which is able to flatten out the cookies a bit, offering a extra optimum texture. Depart the cookies on the baking sheet for five minutes, then switch to a wire rack. Take pleasure in!
Notes
*To maintain these vegan, you should definitely use dairy-free chocolate chips
Vitamin
UPDATE NOTE: This publish was initially printed in March 2019. It was up to date with new textual content in November 2023.
The publish Peanut Butter Chickpea Cookies appeared first on The Almond Eater.
