A reverse chickpea peanut butter choc chip cookie that is still gluten and dairy free, with no refined sugar.

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Chickpeas (garbanzo beans) in cookies?  Well, since I’ve gotten onto Instagram and Pinterest, the number of posts that look at using chickpeas in a cookie or protein ball are amazing.  I’ve had a recipe for chickpea peanut butter choc chip cookies on this website for ages (here) and they are always a winner.  But, I wanted to try something different.  So my brain started thinking – what if I turn these cookies inside out?  Have a chocolate cookie (with peanut butter of course) with white chocolate chips.

And voila!  This recipe was born.  Now a funny story … when I was draining the chickpeas from the tin, I placed the sieve on the tin to get all the water out.  I turned away to do something else, and the whole sieve toppled over somehow.  A significant amount of chickpeas ended up in the sink, and the in-sinkerator (garbage disposal), so I couldn’t get those back.  But I pushed on and made the cookies anyway.  And they worked really well.  But I would suggest you use the entire tin of chickpeas, not just the portion that I did!  Feedback was that the taste was great, but they were quite dry.  I’m thinking that with more chickpeas they would have just been perfect.  Which you guys will have to try and let me know how they go!

Chocolate chickpea cookies
Yields 30
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
61 calories
6 g
1 g
4 g
2 g
1 g
13 g
30 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
13g
Yields
30
Amount Per Serving
Calories 61
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 30mg
1%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 5g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tin chickpeas (garbanzo beans)
  2. 2 tsp vanilla extract
  3. 165g natural peanut butter
  4. 1/4 cup cocoa powder
  5. 100g honey
  6. 1 teaspoon baking powder
  7. 90g white chocolate chips (dairy free if necessary)
Instructions
  1. Preheat oven to 350F.
  2. Drain the chickpeas and pat with a paper towel remove excess moisture.
  3. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
  4. Put in the chocolate chips and pulse it once or twice. The mixture will be very thick and sticky.
  5. Use a 1 tbs cookie scoop to make cookie dough balls and place onto a piece of parchment paper on a baking tray. Press down slightly on the balls as they don't do much rising.
  6. Bake for about 10 minutes.
beta
calories
61
fat
4g
protein
2g
carbs
6g
more
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