Chewy Peanut Butter Chocolate Chip Cookies
MAKES 20 COOKIES
Peanut butter and chocolate are a match made in heaven, and happen to be two of my favourite things in life. I personally feel it should be PB&C instead of PB&J - maybe not in sandwiches, but you get the idea. These soft, chewy peanut butter chocolate chip cookies are full of the flavours I love, but also based on whole food ingredients, so they're healthier than the original. Serve them to your friends - they'll never guess that they're made with chickpeas! The texture of these cookies after they're baked is almost like cookie-dough, which is part of the reason I like them so much.
You'll want to use a food processor for this one... I burned out my hand blender years ago making these because the dough gets so thick.
Adapted from Texanerin's Peanut butter chocolate chip cookie dough bites, which are also amazing.
- 1 x 19oz (540mL) can chickpeas
- 1/2 cup natural peanut butter (can substitute any other nut butter)
- 1/4 cup honey
- 1 Tbsp vanilla
- 1/2 cup rolled oats (gluten-free if required)
- 1 Tbsp ground flax seeds
- 1.5 tsp baking powder
- 1/2 cup chocolate chips (dairy-free if required)
- 1/2 tsp salt if your nut butter is salt-free.
- Preheat the oven to 350F
- Drain your chickpeas and rinse them well (see below for more on this).
- Put chickpeas into the bowl of your food processor and add all remaining ingredients except chocolate chips.
- Process the ingredients together until the batter is smooth. During processing stop and scrape down the sides of the bowl with your spatula once or twice to make sure you get all the little chickpea bits.
- Add the chocolate chips and stir them into the dough using a spatula. If your spatula isn't strong enough for the thick dough try a wooden spoon, or pulse the food processor a few more times.
- Scoop the cookies onto baking sheets using two spoons or a scooper (mine measures 2Tbsp of dough, and I love it!). Press down on the cookies with a fork to flatten them a bit, like you would with peanut butter cookies.
- Bake for 11-12 minutes at 350F.
- Allow the cookies to cool for at least 5 minutes before removing them from the cookie sheet.
Option: If you want to make these cookies healthier, try swapping raisins for the chocolate chips.
A word about beans (and chickpeas):
Beans, beans the magical fruit.. that 'magical' effect can be less than pleasant, but don't let it deter you! Beans are such a good source of fiber, protein, complex carbs, and vitamins and minerals they're worth including in your diet.
Here are a few tips and things to help your bean (and chickpea) experience be as enjoyable as possible:
- If you're not used to eating beans/legumes, start small - eating a big portion of anything that your body isn't used to can be hard for it to deal with, and beans are no exception. Gradually introduce beans into your diet in bigger amounts more often and allow your body to adapt.
- Drink lots of water! Beans are full of fiber, something many people don't get enough of in their diets. Suddenly increasing the amount of fiber in your diet can be tough on your digestive system, and drinking enough will help keep your system moving. Fiber is another one of those things to increase gradually. Over time your body will adjust, and it will thank you in the long run!
- Rinse, Rinse, Rinse. This helps to get rid of some of the part of the bean that causes gas and bloating. If you're hydrating dry beans, change your soaking water. If you're using canned beans drain them and rinse them well, never use the liquid from the can.
Nutrition info based on one cookie.
- These cookies are dense, but they're full of nutrient-dense ingredients that also give you nutrition like peanut butter, chickpeas, flax, and oats. Much better than flour, butter, and sugar!
- 2 g of fiber and 4 g of protein per cookie, but only 7 g of sugar is pretty good as far as cookies go.
- The fat profile is more balanced than most cookies, with sources of healthy monounsaturated and polyunsaturated fats.
- Note: the potassium in these cookies is higher than the label shows. Unfortunately, I wasn't able to find ingredients in my analysis software with accurate potassium.