These were so simple to pull together. Chances are, you have all the ingredients in your pantry already. The chickpeas are the secret ingredient that keeps these cookies delightfully dense and chewy. If you’re skeptical about using beans in your desserts, fear not – these flourless chickpea peanut butter chocolate chip cookies are a game-changer!
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Did you know?
Chickpeas, also known as garbanzo beans, are a nutritional powerhouse packed with fiber. Just one cup of cooked chickpeas contains around 12.5 grams of fiber, which is nearly half of the recommended daily intake for adults. This high fiber content not only supports digestive health by promoting regularity but also helps to stabilize blood sugar levels and keep you feeling full and satisfied for longer periods.
Additionally, fiber-rich foods like chickpeas can contribute to heart health by lowering cholesterol levels and reducing the risk of cardiovascular disease. Incorporating chickpeas into your diet is a delicious and convenient way to boost your fiber intake and reap the numerous health benefits they offer. Of course, we just made them a little bit tastier! 😉
Peanut Butter Chickpea Chocolate Chip Cookies
Ingredients
- 1 can chickpeas, drained and rinsed (15oz)
- 3/4 cup all natural nut butter (peanut or almond)
- 1/3 cup pure maple syrup or honey
- 1/4 cup oat flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- 1/2 cup dark mini chocolate chips
Instructions
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In a food processor or blender, combine chickpeas, nut butter, maple syrup, and vanilla. Blend until smooth.
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Transfer to a bowl and add in oat flour, baking powder, salt and chocolate chips. Mix until just combined.
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Roll dough into balls. I got approximately 16 small balls. Place on parchment lined cookie sheet. Press ball down to flatten slightly.
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Bake at 350F for 12-14 minutes.
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Let cookies cool completely. I keep these in a sealed container in the freezer.
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