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Peanut Butter Double Chocolate Chickpea Cookies

Peanut Butter Double Chocolate Chickpea Cookies

These Peanut Butter Double Chocolate Chickpea Cookies are a rich, healthy twist on traditional cookies, perfect for guilt-free snacking.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 202
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 15-oz can garbanzo beans drained and rinsed
  • 4 Tbsp unsweetened cocoa powder
  • ⅔ cup creamy natural peanut butter
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract optional
  • 1 ¼ tsp baking powder
  • ½ tsp sea salt
  • ⅔ cup chocolate chips

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine the garbanzo beans, cocoa powder, peanut butter, maple syrup, vanilla extract, baking powder, and sea salt. Blend until smooth.
  3. Stir in the chocolate chips.
  4. Scoop tablespoon-sized amounts of the dough onto a parchment-lined baking sheet.
  5. Bake for 9 minutes.
  6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 202kcalCarbohydrates: 23gProtein: 6gFat: 11g

Notes

Feel free to add nuts or dried fruit for additional texture and flavor. Store in an airtight container for up to five days.

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