Hey there, cookie lovers! Want to make yummy Chickpea Chocolate Chip Cookies but worried about using beans? Don’t worry, you’re in the right place!
I’ll show you easy tips and tricks to ensure your baking success, avoiding common mistakes (like using salted canned chickpeas… personal fail). These gluten-free dairy-free cookies are not only delicious but also a fantastic high-protein dairy-free snack that will impress even the fussiest eaters. Now let’s get baking these protein cookies and enjoy a treat that’s both tasty and nutritious!
Why we love em!
- Perfect for All Ages: These little beauties are perfect for satisfying afternoon cravings and winning over small, picky eaters (heyy Mamas!).
- Nutritious and Delicious: Packed with protein, thanks to the humble chickpea and added oats, making them a fantastic high-protein dairy-free snack.
- Diet-Friendly: These cookies are gluten-free dairy-free, ideal for those with dietary restrictions.
- Vegan Delight: If you love vegan choc chip peanut butter cookies, these will be your new favorite treat.
- Post-Workout Snack: They serve as an excellent protein cookie option to refuel after a workout.
- Guilt-Free Dessert: Enjoy them as a sweet treat that won’t de-rail your diet.
Why Chickpeas?
Chickpeas, also known as garbanzo beans, are a fantastic addition to any baking recipe. They are loaded with protein, fiber, and essential nutrients, making them a great base for healthier cookies. When blended, chickpeas provide a creamy texture that pairs perfectly with the rich, nutty flavor of peanut butter. Plus, they’re gluten-free, making these cookies a great option for those with dietary restrictions.
What do we need?
To get started, gather the following ingredients:
- 1 can of chickpeas (15 oz), drained and rinsed
- 1/2 cup of natural peanut butter
- 1/4 cup of maple syrup
- 1/2 teaspoon of baking powder
- A pinch of salt
- 1/3 cup of blended oats (blend rolled oats until they resemble flour)
- 1/2 cup of dark chocolate chips (optional but highly recommended)
Little hands stealing freshly baked cookies are memories you’ll cherish forever
Anonymous
Ingredients and Purchasing Tips for Chickpea Choc Chip Cookies:
- Chickpeas (Garbanzo Beans): Can’t make these beauties without the beans! You can cook chickpeas from scratch to make these chickpea chocolate chip cookies but to make your life a little easier your can grab them in a can, just make sure they’re unsalted!
- Rolled Oats (or Oat Flour): Choose certified gluten-free oats if you need a gluten-free option. You can blend regular rolled oats into flour using a blender or food processor.
- Natural Peanut Butter: Look for peanut butter that contains only peanuts (and optionally salt). Avoid peanut butter with added sugars or oils.
- Maple Syrup: Use pure maple syrup for natural sweetness. Alternatively, you can substitute with agave syrup or date syrup.
- Vegan Chocolate Chips: Ensure the chocolate chips are dairy-free and suitable for a vegan diet. You can also use roughly chopped vegan chocolate bars.
Step-by-step instructions
First, preheat your oven to 350°F (175°C) to get it ready for baking.
Next, in a food processor or blender, blend the chickpeas, peanut butter and maple syrup until they are smooth and creamy. This will be the base of your cookie dough. You may need to stop the blending, scrape down the sides and continue blending for optimal smooth consistency.
Now, add the pinch of salt, baking powder and blended oats to the mixture. Pulse the food processor until the oats are fully mixed in and the dough starts to form.
Then, gently fold in the dark chocolate chips. This step is optional but highly recommended for an extra touch of sweetness.
Now, Using a spoon or a cookie scoop, form the dough into small balls. Place them on a baking sheet lined with parchment paper and flatten each ball into a cookie shape since they won’t spread much during baking.
Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
Lastly, let the cookies cool for at least 15 minutes before transferring them to a wire rack to cool completely. This helps them firm up and make those chickpea chocolate chip cookies easier to handle.
Tips for successful Chickpea Chocolate Chip Cookies
- Unsalted chickpeas please: My biggest tip to date, don’t fall for the age old trick of buying the salted chickpeas – one salty bite and you’ll know why! Opt for unsalted chickpeas and you’ll have full control over the flavours of your cookies then.
- Blend Oats for Texture: Blending oats into a fine flour-like consistency helps bind the cookie dough and creates a smoother texture.
- Adjust Wet Ingredients: Depending on the consistency of your dough, you may need to add more or less peanut butter and maple syrup. The dough should be thick and easily moldable.
- Stir in Chocolate Chips: Gently fold the chocolate chips into the cookie dough after blending to evenly distribute them throughout.
- Shape Cookies Carefully: Since the cookies will not spread during baking, shape them into cookie-sized discs before placing them on the baking sheet.
- Cool Thoroughly: Let the cookies cool on the baking sheet for at least 15 minutes after baking. This allows them to firm up and become easier to handle without falling apart.
Variations for your own twist on Chickpea Chocolate Chip Cookies
- Nut-Free Option: Swap peanut butter for almond butter or sunflower seed butter to make nut-free vegan choc chip peanut butter cookies.
- Protein Boost: Add a scoop of vegan protein powder to the dough for extra protein.
- Spice It Up: Enhance the flavor with a pinch of cinnamon or nutmeg in the dough.
- Nutty Texture: Stir in chopped nuts like walnuts or pecans for added crunch.
- Fruity Twist: Add dried fruit such as raisins or cranberries along with the chocolate chips for a fruity-chocolatey combo.
Frequently Asked Questions:
‘Healthy’ is such a tricky word these days, however I will tell you that chickpeas are high in protein, fiber, vitamins, and minerals, making them a nutritious alternative to flour-based cookies 🙂
You sure can! You can substitute peanut butter with other nut or seed butters like almond butter, cashew butter, sunflower seed butter, or tahini.
My true and honest opinion, nope! The taste of chickpeas in chickpea cookies is usually subtle and not very noticeable. The flavor of the chickpeas is often masked by other ingredients and most people I’ve asked say that chickpea cookies taste similar to traditional cookies with a ‘slight nutty undertone’.
Store chickpea cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can store them in the refrigerator for up to two weeks. For extended storage, vegan choc chip peanut butter cookies can be frozen for up to three months. Make sure to separate layers with parchment paper to prevent them from sticking together.
Yes, you can freeze chickpea cookie dough. To freeze, scoop the dough into individual portions (such as cookie balls), place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. This way, you can bake fresh cookies anytime by simply placing the frozen dough on a baking sheet and baking as directed, adding a couple of extra minutes to the baking time if needed.
These gluten free dairy free cookies great high protein dairy free snacks, quick and delicious! Enjoy baking and savoring these delicious, healthier treats!
Chickpea Chocolate Chip Cookies
Equipment
- 1 Food processor
- 1 Medium mixing bowl
- 1 Spatula
- 1 Tablespoon
- 1 Baking Sheet/Pan
Ingredients
- 1 can chickpeas (unsalted, drained and pat dry)
- 1/2 cup natural peanut butter
- 1/4 cup maple syrup
- 1/3 cup blended oats ((blend until they resemble flour))
- 1/2 teaspoon baking powder
- 1/2 cup vegan choc chips (or chop finely your favourite vegan block of chocolate)
- pinch of salt
Instructions
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a food processor, blend the chickpeas until they form a smooth paste. This might take a few minutes, and you may need to scrape down the sides to ensure all the chickpeas are thoroughly blended.
- Add the peanut butter, honey (or maple syrup), baking powder, vanilla extract, and salt to the food processor. Blend until all the ingredients are well combined and you have a smooth, creamy dough.
- Transfer the dough to a mixing bowl and fold in the blended oats. This will help to firm up the dough and reduce gooeyness.
- If you’re using chocolate chips, gently fold them into the dough with a spatula.
- Using a tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet and gently flatten them with your fingers or the back of a spoon.
- Bake the cookies for 12-15 minutes, or until they are golden brown on the edges. They may seem a bit soft when you first take them out, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, dig in and enjoy your healthy, delicious treats!
Notes
- Consistency: If your dough is too thick, you can add a tablespoon of water to help it blend better.
- Sweeteners: Feel free to adjust the sweetness to your liking. You can add more maple syrup if you prefer sweeter cookies.
- Storage: Store these cookies in an airtight container at room temperature for up to 3 days, or keep them in the fridge for up to a week. They also freeze well for longer storage.
Did you try this recipe?
Drop a comment below to share how it turned out! Tag @onecupofkindness on Instagram and use the hashtag #onecupofkindness.
