These Chocolate Peanut Butter Protein Cookies are moist, sweet, salty and nutty all at the same time. Each cookie packs about five grams of protein – the perfect snack to curb your post-dinner sweet craving!
It has been a hot damn minute since I’ve used chickpeas in a dessert recipe.
I’ll never forget the first time that I made chickpea blondies. It was my junior year of college, and I’d just started dating Christian. I began cooking when I was a sophomore, so by the time I was a junior, I was super into it, and already sharing my creations on my Instagram. I’d been following food blogs, and if I remember correctly, I was inspired by one of my favorites at the time (and still do this day), Ambitious Kitchen, to use chickpeas in baking.
Additionally, it was during this year that I’d given up gluten completely. I’ve been struggling with IBS my entire life, but when I was in college, I began to see patterns after eating certain foods where I would get CRAZY sick out of no where every time. Like – the most painful stomach aches I’d ever had, even after years and years of dealing with stomach pain. It turned out to be my gallbladder… this is a story for another time, but the point is – I gave up gluten for an entire year. I legitimately did not eat one molecule of anything that contained gluten the entire time because I was so afraid to get those stomach aches again. And… it actually worked. (I’ve read that gallbladder dysfunction can be confused with gluten sensitivity. Who knows.)
Giving up something that was so prevalent in my diet was a challenge, but it forced me to be creative. And actually, I would say that this was one of the most creative times in my life cooking-wise. I never had toast *gasp* ! Because at this time, anything gluten-free was a needle in a haystack. Nowadays, gluten-free products are ubiquitous. Back then I had to pay $10 for a miniscual loaf of gluten-free bread, and each loaf was the size of my palm.
Quick tip: to remove the skin from chickpeas, run them under water and use your fingers to easily remove. This is not required, but if you prefer them without the skin.
But, I’m back working with chickpeas! I’ve had what seems like an unlimited supply of chickpeas for so long, and have been wanting to bake with them for a while. But I’ll be honest – I was a little intimidated. It’s been so long since I’ve baked in this fashion, I was afraid I’d lost my touch.
Spoiler alert: YA GIRL IS BACK. These were SO good, I don’t know why I ever stopped making them!!
These were the easiest cookies I’ve made in a while, too. Don’t let the fact that they contain chickpeas fool you. I didn’t even use a bowl! I stuck everything into my food processor and simply scooped each ball straight from there.
Quick tip: make sure you process the chickpeas first before adding any of the other ingredients. Process them until they are completely smooth to avoid any chickpea chunks in your cookies!
These cookies are:
Moist (cringe, but seriously they’re moist)
- 1 can chickpeas, rinsed
- 1 tsp vanilla
- ¾ cup creamy, natural peanut butter
- ¼ cup maple syrup
- 1 tsp baking powder
- ¼ cup cashews
- ½ cup chocolate chunks
- 1 tsp kosher salt
- Preheat your oven to 350 degrees and grease a cookie sheet.
- Add chickpeas to a food processor and process until completely smooth.
- Add in peanut butter, vanilla, syrup, baking powder. Process until well-combined.
- Add chickpeas and pulse until well-combined. I like to have little chunks of cashews - you can surely process until smooth, however.
- Add in chocolate chunks and pulse until well-combined.
- Using an ice cream scoop or tablespoon, spoon out batter and form into balls. Place about 1½ inch from each other onto the baking sheet.
- Sprinkle salt over each cookie (use photos for reference).
- Bake for 8-10 minutes.
Join the conversation:
Have you ever used chickpeas in your baking?
Have you ever tried a certain diet (like how I went gluten-free)?
Did you like this recipe? Pin it for later!