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Cooking with Kids - The Web Chef Down-Under

How to Bake Peanut Butter Chickpea Chocolate Chip Cookies

Peanut Butter Chickpea Chocolate Chip Cookies are on the menu today, and I can’t wait to share this unique recipe with you.

How to Bake Peanut Butter Chickepea Chocolate Chip Cookies - cookingwithtalia.comMy mum loves trying recipes that offer a different take on a well loved combination and this is one of those recipes!

I was really not sure about these cookies because:

  1. I love standard chocolate chip cookies
  2. I really don’t like chickpeas
  3. I really REALLY don’t like peanut butter

But one thing I do know is it is important to try new and different things, that our taste buds change as we get older and you’ll never know if you don’t try and you might just get a surprise.  And a surprise is exactly what I got with these cookies, I really enjoyed them and I hope you do too!

Peanut Butter Chickpea Chocolate Chip Cookies:

These cookies contain no white sugar, no flour, no eggs and no oil.  You wouldn’t want to make them if you have as nut allergy, but apart from that you are good to go.  I really hope you try them and make sure you have your first try when they are still warm and just out of the oven!

Type: Dessert Recipe

Prep time:  10 min
Cook time:  10-12 min
Yield:  14-16 cookies

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Talia:

Ingredients:

  • How to Bake Peanut Butter Chickpea Chocolate Chip Cookies - cookingwithtalia.com1 1/4 cups canned chickpeas – well-rinsed and patted dry with a paper towel
  • 2 tsp vanilla extract
  • 1/2 cup + 2 tbsp (165 g) all natural peanut butter – We used NZ brand Fix & Fogg Smooth.
  • 1/4 cup (80 g) honey or agave – We used NZ Manuka Bush honey.
  • 1 tsp baking powder
  • a pinch of salt – * if your peanut butter doesn’t have salt in it
  • 1/2 cup (90 g) dark chocolate chips

Instructions:

  1. Preheat oven to 175 degrees C (375 degrees F).
  2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.  The mixture will be very thick and sticky.
  3. Add the chocolate chips and stir if you can, otherwise pulse once or twice.
  4. With wet hands, form into small balls ~ about golf ball size.  Place onto a piece of baking paper on an oven tray. If you want them to look more like normal cookies, press down slightly on the balls. They don’t rise very much.  Bake for 10-12 minutes.
  • Note:  Don’t try making these cookies with standard peanut butter, as they are not 100% natural, and the cookies will come out oily.

Once they are cool, if you haven’t eaten them all, store in an airtight container.

These Peanut Butter Chickpea Chocolate Chip Cookies will surprise everyone with just how delicious they are!

Eat Nice with Sugar & Spice! ~ Talia

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