Peanut Butter Double Chocolate Chickpea Cookies
If you’re on the hunt for a cookie that’s both indulgent and secretly nutritious, look no further than these Peanut Butter Double Chocolate Chickpea Cookies. They are a delightful twist on traditional cookies, bringing together the rich flavors of chocolate and peanut butter while incorporating chickpeas as a base. Yes, you heard that right! Chickpeas add moisture and protein without overwhelming the cookie’s flavor. These cookies are perfect for satisfying your sweet cravings while still being mindful of your health.
The best part? They come together in just a few simple steps and require minimal ingredients, making them a go-to recipe for busy days or last-minute gatherings. Let’s dive into why this recipe has become a staple in my kitchen.
Why It’s My Go-To
These Peanut Butter Double Chocolate Chickpea Cookies have quickly become my favorite for several reasons. Firstly, they’re incredibly easy to make. You can whip them up in under 30 minutes, from gathering the ingredients to enjoying your first bite. Secondly, they have the perfect balance of flavors. The creaminess of the peanut butter, the richness of the cocoa, and the sweetness from the maple syrup create a cookie that feels decadent without the guilt. Lastly, they are a fantastic way to sneak in some extra protein and fiber thanks to the chickpeas. Whether you’re enjoying them as an afternoon snack or serving them at a gathering, these cookies will impress everyone!
What You’ll Gather
To make your own Peanut Butter Double Chocolate Chickpea Cookies, you’ll need the following ingredients:
- 1 (15-oz) can garbanzo beans, drained
- 4 tablespoons unsweetened cocoa powder
- 1 cup creamy natural peanut butter
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup chocolate chips
Make sure to choose high-quality ingredients for the best flavor. The peanut butter should be creamy and natural, while the cocoa powder should be unsweetened to keep the cookies from being overly sweet.
Gear Checklist
Before you start baking, gather the necessary equipment:
- Food processor: For blending the chickpeas and other ingredients into a smooth dough.
- Baking sheet: A standard baking sheet will work perfectly for these cookies.
- Parchment paper: To line the baking sheet and prevent sticking.
- Measuring cups and spoons: To ensure accurate ingredient amounts.
- Mixing spatula: For folding in the chocolate chips.
Having everything ready will make the baking process a breeze!
Step-by-Step: Peanut Butter Double Chocolate Chickpea Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly for that perfect chewy texture.
Step 2: Prepare the Baking Sheet
Line your baking sheet with parchment paper. This step is crucial for easy cleanup and preventing the cookies from sticking.
Step 3: Blend the Chickpeas
In a food processor, combine the drained chickpeas, peanut butter, maple syrup, vanilla extract (if using), baking powder, cocoa powder, and sea salt. Blend until smooth and creamy, scraping down the sides as needed.
Step 4: Fold in the Chocolate Chips
Once the mixture is smooth, transfer it to a mixing bowl and gently fold in the chocolate chips using a spatula. This adds a delightful surprise in every bite!
Step 5: Scoop the Dough
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will not spread much during baking, so shape them how you want them to look.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set, while the centers might look slightly underbaked; this is okay – they will continue to firm up as they cool.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cooling process helps them maintain their chewy texture.
Dairy-Free/Gluten-Free Swaps
If you are looking to make these cookies dairy-free or gluten-free, you’re in luck! Here are some simple swaps:
- Use dairy-free chocolate chips: Many brands offer delicious dairy-free chocolate options that will work perfectly in this recipe.
- Ensure your cocoa powder is gluten-free: Most brands are, but it’s always good to double-check the label.
- For gluten-free diets, no swaps are needed! This recipe is naturally gluten-free due to its chickpea base.
These adaptations make the Peanut Butter Double Chocolate Chickpea Cookies suitable for various dietary needs, so everyone can enjoy them!
Problems & Prevention
Even the best bakers can run into issues from time to time. Here are some common problems and how to prevent them:
- Cookies are too dry: Ensure you’re measuring the peanut butter accurately, as too much can dry out the cookies. If your dough feels too thick, add a little more maple syrup or a splash of water.
- Cookies spread too much: If your dough is too soft, chill it in the refrigerator for 15-20 minutes before baking.
- Chickpeas are not blended well: Make sure your food processor is powerful enough to blend the chickpeas completely. If necessary, add a tiny bit of water to help it along.
With these tips, you’ll be well on your way to baking the perfect Peanut Butter Double Chocolate Chickpea Cookies!
Refrigerate, Freeze, Reheat
These cookies can be stored and enjoyed for days or even weeks. Here’s how to keep them fresh:
- Refrigerate: Store the cookies in an airtight container in the refrigerator for up to one week.
- Freeze: To freeze, place cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
- Reheat: When you’re ready to enjoy a cookie, simply reheat it in the microwave for about 10-15 seconds, or enjoy them cold right out of the fridge.
Having these on hand makes for an easy snack or dessert option anytime you need a little pick-me-up!
Your Top Questions
Can I use another nut butter instead of peanut butter?
Absolutely! Almond butter or cashew butter can be great alternatives. Just make sure they are creamy for best results.
Are these cookies vegan-friendly?
Yes, the ingredients used in these Peanut Butter Double Chocolate Chickpea Cookies are all plant-based, making them suitable for a vegan diet.
Can I add nuts or seeds to the recipe?
Definitely! Feel free to mix in chopped nuts or seeds for added texture and nutrition. Just adjust the amount of chocolate chips accordingly.
How do I know when the cookies are done baking?
The cookies are done when the edges are firm, and the centers look slightly underbaked. They will continue to firm up as they cool on the baking sheet.
Final Thoughts
Making Peanut Butter Double Chocolate Chickpea Cookies is not just about satisfying your sweet tooth; it’s also about creating something delicious that nourishes your body. These cookies are a perfect example of how you can indulge without compromising on health. They’re incredibly versatile, easy to prepare, and will likely become a favorite in your household. Enjoy them fresh out of the oven or stock up for later – either way, you’re in for a treat! Happy baking!
Peanut Butter Double Chocolate Chickpea Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line your baking sheet with parchment paper.
- Step 3: In a food processor, combine the drained chickpeas, peanut butter, maple syrup, vanilla extract (if using), baking powder, cocoa powder, and sea salt. Blend until smooth and creamy.
- Step 4: Transfer the mixture to a mixing bowl and fold in the chocolate chips.
- Step 5: Scoop out the dough onto the prepared baking sheet, spacing about 2 inches apart.
- Step 6: Bake for 10-12 minutes.
- Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container in the refrigerator for up to a week.
- Freeze cookies for up to three months for a quick snack.
- Reheat in the microwave for about 10-15 seconds before enjoying.
