These Peanut Butter Chickpea Chocolate Chip Cookies don’t need eggs or dairy to be scrumptious!
Cookies are delicious little rays of sugary sunshine that can brighten up the darkest of days. Even if it’s not your favorite cookie, it’s still hard to turn one down. Or, perhaps I should speak for myself here: it’s hard for me to turn one down.
After a long winter full of cookies, pastries, and decadent desserts, it’s time to change the pattern for spring. So lately, I’ve put away all my classic favorite cookie recipes to settle into a healthy eating streak. Celery, carrots, apples, walnuts, and low-fat cheese make up my lunch breaks, and I make a weekly batch of beans for healthy carbs to pair with grilled lean protein for dinner. I feel great, but let me tell you, I could use a sweet treat every now and then.
This week, I’m giving myself a treat while maintaining my healthy eating streak. This recipe for peanut butter chickpea chocolate chip cookies is full of scrumptious ingredients and allows me to keep my healthy eating habits going! These cookies use chickpeas as a base, which makes them dense and nutritious, and the peanut butter and chocolate chips add an irresistible flavor. The good thing about these cookies, however, is that they’re quite satisfying (meaning you’re less likely to overindulge!), thanks to all the healthy ingredients. That also means you’re allowed to eat them for breakfast.
Are These Peanut Butter Chickpea Chocolate Chip Cookies Healthy?
These cookies are made with chickpeas, which are a source of fiber, protein, iron, magnesium, and B vitamins. Natural peanut butter is high in protein and healthy unsaturated fats. Both of these ingredients together are enough to keep most people satisfied due to the fiber, protein, and fat content. The recipe contains coconut flour, which has more fiber than white flour and is gluten-free. Most of the sugar content in this recipe comes from coconut sugar and agave nectar, which both have a lower glycemic index than granulated white sugar, but should still be consumed in moderation. If you want to avoid white sugar altogether, make sure your dairy-free chocolate chips are sweetened with a sugar alternative.
Generally, this is a wholesome cookie. It’s vegan and gluten-free, and it’s lower in carbs and sugar when compared to most homemade chocolate chip cookies!
Customize Your Cookies
These cookies are filled with peanut buttery goodness and delicious chocolate chips, so they don’t need much help in the flavor department. But if you’re planning on eating these cookies for breakfast, like I do, you might consider adding some chopped walnuts, pecans, or almonds to the batter. I also love a dash of cinnamon in these to brighten up the richness of the peanut butter, and you could experiment with other warm spices, like nutmeg or cardamom. Dried fruit is always welcome in these cookies, and I find that adding some golden raisins gives sort of a “peanut butter and jelly” flavor!
How Do I Store Leftovers?
Store leftover, room-temperature cookies in a cool, dry place in an airtight container or resealable plastic bag. Out of the fridge, these cookies will keep for up to 3-4 days. Storing them in the fridge will give you up to 6 days to enjoy these cookies. For even longer storage, freeze them for up to 3 months in freezer-safe Ziploc bags, and let them thaw at room temperature overnight before enjoying them.
Serving Suggestions
Serve these cookies with a tall glass of cold milk, dairy or otherwise. I also eat them with my coffee in the morning for breakfast! If it’s a hot summer day, try one with a Homemade Caramel Vanilla Iced Coffee or a Coffee Smoothie. I think these cookies would be lovely served warm, with a scoop of this vegan Cookie Dough Banana Ice Cream on top. Or, lean into the peanut butter flavor and serve it with some Roasted Strawberries for a PB & J theme!
Ingredients
- 1 can reduced-sodium chickpeas drained and rinsed (15 ounces)
- ¾ cup + 2 tablespoons natural creamy peanut butter no-stir variety
- ½ cup coconut sugar firmly packed
- ⅓ cup agave nectar
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- Pinch sea salt
- 3 tablespoons coconut flour firmly packed
- ⅓ cup dairy-free semi-sweet chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350℉.
- Place the drained and rinsed chickpeas on a paper towel and pat them dry. Remove any of the chickpea skins that have come loose, and transfer the chickpeas to a large food processor.
- Add the peanut butter, coconut sugar, agave nectar, vanilla extract, baking powder, and sea salt to the food processor. Process until smooth and creamy, stopping to scrape down the sides and across the bottom as needed. Check under the blade for trapped ingredients, as well.
- Add the coconut flour to the food processor and blend until well combined. The dough should begin to pull away from the blade.
- Pour the mixture into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to drop the dough in slightly heaping 1-tablespoon balls onto the prepared pan, pressing each cookie to ½-inch thick. These cookies don't spread, so it's fine to put them them all on one sheet.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25 minutes. Let the cookies cool completely on the pan.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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