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Homemade Peanut Butter Double Chocolate Chickpea Cookies photo

Peanut Butter Double Chocolate Chickpea Cookies

These Peanut Butter Double Chocolate Chickpea Cookies are indulgent and nutritious! Enjoy a delicious treat that's secretly healthy!
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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 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

Equipment

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

Method
 

Step-by-Step Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your baking sheet with parchment paper.
  3. 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.
  4. Step 4: Transfer the mixture to a mixing bowl and fold in the chocolate chips.
  5. Step 5: Scoop out the dough onto the prepared baking sheet, spacing about 2 inches apart.
  6. Step 6: Bake for 10-12 minutes.
  7. 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.