Description
These Chickpea Chocolate Cookies are a delicious and healthy treat made with chickpeas, peanut butter, and natural sweeteners. They are soft, fudgy, and naturally gluten-free, perfect for satisfying your chocolate cravings while sneaking in some protein and fiber.
Ingredients
Dry and Wet Ingredients
- 1 1/2 cup chickpeas (or 15 oz can, drained and rinsed)
- 1 cup peanut butter
- 1/3 cup coconut sugar
- 2 Tbsp monk fruit and erythritol sweetener, or more coconut sugar
- 2 Tbsp water
- 1/4 cup cacao
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Add-ins
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Ingredients in Food Processor: Combine chickpeas, peanut butter, coconut sugar, monk fruit sweetener, water, cacao, baking soda, vanilla, and sea salt in a food processor. Process until the dough is smooth and no chickpea chunks remain.
- Incorporate Shredded Coconut: Add the unsweetened shredded coconut to the food processor and pulse on mix or low setting until the coconut is evenly incorporated into the dough.
- Form Cookie Balls: Scoop the dough and form 15 equal-sized balls. Place them spaced evenly on the prepared baking sheet.
- Shape Cookies: Using a fork, gently flatten each dough ball and create an X pattern on top to mimic classic cookie styling.
- Bake: Bake in the preheated oven for 12-15 minutes or until cookies are set around the edges but still soft in the center.
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes to firm up before serving.
- Enjoy: Serve and enjoy your healthy and tasty Chickpea Chocolate Cookies!
Notes
- You can use canned chickpeas to save time — just drain and rinse them well.
- For a sweeter cookie, increase the amount of coconut sugar or monk fruit sweetener according to your preference.
- These cookies soften as they bake but will firm up upon cooling, so resist the urge to bake them longer to keep them chewy.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Substitute peanut butter with almond or cashew butter for a different nutty flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
