Peanut Butter Chocolate Chickpea Cookies
Please note: I put the two delicious ingredients before the last not so great ingredient. Ha!
Actually, just pretend the chickpeas are flour, essentially that’s what they are replacing in a regular cookie recipe. The best part about this recipe is you don’t have to eat it as cookies, you can eat it as dough. No salmonella risk, and no raw flour risk! It may not be 100% like the cookie dough I used to get from Papa Murphy’s, but it definitely satisfied my craving. <3
A while back my friend Karly McCarthy shared a cookie dough hummus recipe that inspired me to try making this. I love following her and seeing what she’s up to in the kitchen and in the gym. I found another recipe for cookies and tweaked them both to make this one. I’m definitely happy with the end result.
I wanted to allow myself a few treats that aren’t over the top with calories since I’m going to do 12 weeks of work, training for my own pretend physique competition. I’ve decided to commit myself as my own guinea pig because the best way for me to learn is to do. I’m actually pretty stoked to have a plan to stick to. It’s written in my planner and everything. That means I’m serious. Lol. My nutrition is going to be pretty strict. It’s been a long time since I’ve been this strict, but a girl’s got goals! (And I still want cookies!)
The thing that might be a little bit dangerous about this recipe is how simple it is to make! I made a batch, ate a few, and froze a few. So good!
| Prep Time | 15 minutes |
| Cook Time | 16-18 minutes |
| Passive Time | 1 hour |
| Servings |
cookies
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- 1/3 cup Oatmeal
- 1 15 oz can Chickpeas, drained
- 1/2 cup Peanut Butter
- 1/4 cup Agave Nectar If you are using natural, unsweetened peanut butter you may want to add more.
- 1/4 cup Semi-Sweet Mini Chocolate Chips You can add more of less, depending on your preference.
Ingredients
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|
- Place oats in a blender and blend until fine. You could use a food processor instead.
- Add chickpeas, peanut butter, and agave nectar to the blender. Blend until it's smoothish, not chunky and well combined.
- Remove the dough from the blender, and place in a small bowl. Stir in the chocolate chips, if you've decided to use them.
- Place dough in the refrigerator covered for about an hour, or until chilled. If you skip this step, it makes the next step difficult and doesn't give the consistency of cookie dough.
- Scoop the dough into 1 1/2" balls, then smash with a fork on a baking sheet with parchment paper for the signature peanut butter cookie look.
- Bake the cookies for 16-18 minutes at 350 degrees.
- Let them cool for about 15 minutes before devouring a few. No shame in my Cookie Monster game. 😉 🍪
*If you don't like agave, you could also try using maple syrup, or honey.
These cookies are great for freezing and having a little treat later.