Happy Tuesday! After a long week of exams and yet another weekend of studying, guess who's back on the radar? That's right, your favorite baking fairy! Sheesh, why didn't anyone ever tell me that doing college and being a food blogger at the same time was so hard?! After all that hard work {and NOT blogging, booo}, I felt like I definitely deserved some delicious, comforting chocolate chip cookies. But not regular chocolate chippers, because one, I've posted those before; and two, I had a can of chickpeas in my pantry. And I was in the mood for experimenting. I remembered seeing something on Pinterest about sneaking beans in dessert, and I think we all know by now I can't resist putting weird stuff in my dessert... so, well, yep, here you go.
I will tell you right now, these do NOT taste like regular chocolate chip cookies. They do, however, taste totally delicious, gooey, and indulgent, while being quite a bit better for you! These babies are packed with protein, thanks to the chickpeas and peanut butter, are vegan {unless you use honey, which I mean... close enough}, and the only actual sugar comes from the chocolate. And did I mention they're gluten-free, too? It's a win-win-win situation. Oh, and let me make this clear, in case you weren't sure... they taste AMAZING! They are the perfect sweet treat to reward yourself after a stressful week, while still being healthy enough that you can eat like... 6 and not feel guilty. Oh, and in case I hadn't won you over yet... you make this cookie dough in the blender. So you don't even get any dishes dirty! This recipe is basically the perfect lazy college girl dessert: minimal dishes, minimal prep work, cheap, easy, delicious, and pretty healthy! Well, definitely healthier when compared to that tube of refrigerated Nestle cookie dough you were dreaming about.
- 1¼ cups chickpeas {1 can}, drained, rinsed, and dried
- 2 teaspoon vanilla extract
- ½ cup + 2 tablespoon prepared PB2 {or all-natural peanut butter}
- ¼ cup light agave syrup
- 1 teaspoon baking powder
- pinch of salt
- ½ cup chocolate chips {Ghirardelli's semi sweet chips are vegan!}
- Preheat the oven to 350F.
- In a food processor, combine all ingredients except the chocolate chips, and pulse until completely smooth and creamy. Add in the chocolate chips, and stir them in with a spatula.
- Line a baking sheet with parchment paper, or spray a mini-whoopie pie pan with nonstick spray {I just happened to have it on hand and used it, but a regular cookie sheet is fine!} Using wet hands or a cookie scoop, make tablespoon-sized cookie balls, and place them on the baking sheet. Press down lightly as they will not spread much!
- Bake for 10-12 minutes, until the top is dry and slightly golden brown. They will still be a little gooey while they're warm. Let them cool completely before removing from the pan. Enjoy!
Nicole says
Ohhh, my children do not like chickpea. But I think they'd make an exception as long there are chocolate chip cookies! 😀
Btw, big thanks for linking up with Let's Get Real.
Nicky says
These look great Valentina. I wouldn't have thought to make cookies with tahini and peanut butter. I'm pinning these to try later. They sound right up my alley. Thanks for sharing them at the Let's Get Real Friday Link Party. I hope you're exams went well.
Pia says
These sound delicious:) I have never tried (or thought about) using chickpea in baking but I definitely have to try this recipe, thanks for sharing:)
Jessica Miller says
These we're excellent!!! Even without the chocolate!
valentina says
Yay! So glad you liked them, Jessica! 🙂
Bonnie B. says
I've made these cookies in the past and they are delicious and healthy! Have you ever tried making them with nuts, e.g., walnuts? Just curious on your thoughts before I go ahead and try it out!
valentina says
Hi Bonnie! Thank you for your comment! I haven't made these cookies with nuts but I don't see why they wouldn't work - are you wanting to add nuts in place of the chocolate? Or wanting to use a different nut butter? Either way, I don't think it should be a problem. I actually should re-make and re-shoot these cookies soon! 🙂