Now Reading
CHICKPEAS in Cookies!

CHICKPEAS in Cookies!

Say it ain’t so 

Jump to Recipe

As we stay isolated at home, many of us have started cooking again, several meals each day. Not just making a grab-and-go breakfast or brown-bagged lunch. We are creating worthy meals; they are sit-at-a-table-and-enjoy-each-mouthful deliciousness.

After a period of making all the favourite comfort foods, we start to search for healthier recipes. I love to bake and have had to cut back on the weekly treats as the freezer seems to be overflowing, and the COVID 15 is getting real.

A friend of mine shared a recipe for Chickpea Peanut Butter cookies. I have to say, I was intrigued by the thought of using chickpeas as a base instead of flour in a cookie.

If you’re thinking “chickpeas” really? Chickpeas are low in sugar, gluten-free, and filled with fiber. Think beyond hummus; chickpeas are very versatile in baking as a flour substitute. If I didn’t tell you, you wouldn’t even know there are chickpeas in these cookies. They really taste like peanut butter and chocolate chip cookies.

Quick and easy, this recipe whips up in a food processor, turning the chickpeas into a paste, which acts as the binding to your cookie. Add peanut butter and sweeten with honey or maple syrup, and voila a healthy chickpea cookie!

Go ahead and give this recipe a try, then google a second sweet recipe with Chickpeas, and let me know how much you loved it!

Chickpea Peanut Butter & Chocolate Chip Cookies

Servings: 12 cookies

Ingredients

  • 1 1/4 cup chickpeas rinsed & drained
  • 2/3 cup natural peanut butter
  • 2 tsp vanilla
  • 1/4 cup honey
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • pinch salt
  • 2/3 cup dark chocolate chips

Instructions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Drain and rinse the garbanzo beans in a colander and pat them dry with a paper towel.
  • Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms.
  • Fold in the chocolate chips.
  • Using a tablespoon, scoop out the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
  • Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
  • Allow cookies to cool at least 10 minutes
View Comments (0)

Leave a Reply

Your email address will not be published.

705.349.1050 christine@christinekropp.com © 2020 CHRISTINE KROPP All rights reserved.

Scroll To Top