This recipe is perhaps my favorite cookie recipe. I love peanut butter and adore chocolate; put them together in a warm cookie and you’ve got something. Within the past year, I have been opened up to a whole new way of making dessert. Although it doesn’t sound appealing, using beans in place of refined flour in recipes works wonders. You can’t taste the beans at all, or the protein, fiber, and vitamins added from the beans. 🙂 Chickpeas happen to be my favorite bean, so this recipe really does have it all.
I made these cookies for my host family that I am currently staying with. Like many of us, the wife has a sweet tooth. I was, and still am, determined to show her how to satisfy that tooth using healthy ingredients. Making these cookies is the first of many to come desserts I’ll be preparing in the next few weeks. She absolutely loved them, and just a few days later, the whole plate had been gobbled up by her and her husband. 🙂
Peanut Butter Chocolate Chip Cookies
Adapted from: Texanerin Baking
- 1 and 1/4 cups canned chickpeas (or dried chickpeas cooked), patted dry
- 2 tsp vanilla extract
- 1/2 cup and 2 tbl peanut butter*
- 1/4 cup agave nectar
- 1 tsp baking powder
- pinch salt
- 1/2 cup chocolate chips (I added a few extra)
Note* – I make my own peanut butter. Take roasted peanuts and blend them until creamy in a food processor. Very simple!
- Pre-heat your oven to 350 degrees.
- Combine all ingredients, but the chips, in a food processor. Blend until the mixture is smooth. The dough will be sticky!
- Transfer the dough to a mixing bowl and add in your chocolate chips. Fold together until evenly distributed.
- Now take small amounts of dough in your hand, and roll into balls. (Wetting your hands a little helps prevent the dough from sticking as much). Place the balls on a parchment lined or cooking spray-sprayed baking sheet. You can flatten the balls slightly if you wish. They don’t do much rising and won’t flatten out while baking.
- I cooked them more around 15 or so minutes (the suggested time was only 10 minutes). I took the cookies out when they were slightly browned. They remain very soft and gooey (and yummy). Enjoy!