Double Chocolate Chickpea Cookies
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Easy peasy double chocolate chickpea cookies. Who would think they are vegan and gluten-free? Not only are they healthy and deliciously moist on the inside, but they are also protein-packed. The recipe is for sixteen cookies but you could always make half the amount by halving the ingredients. These are by far one of my favorite cookies, they have a wonderful texture and do just melt in the mouth.
Key ingredients to make these delicious moist double chocolate chickpea cookies.
- 400 g of organic cooked chickpeas
- 1/2 cup of creamy organic peanut butter
- 1/3 cup of brown rice syrup
- 2 tsp Ceylon cinnamon
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 cup vegan dark chocolate baking chips
- 1 tbsp of vegetable milk
- 1 tbsp of aquafaba
- 2 level tbsp of pure cacao powder
Notes on ingredients
A complete list of ingredients with the exact amounts and step-by-step instructions you can be found in the RECIPE CARD below.
Chickpeas – Organic cooked chickpeas that are free from all nasty chemicals.
Organic peanut butter – I like to use creamy butter for this recipe. Don’t worry if the butter has solidified, you can always heat it in the microwave or by placing it in a bowl of hot water for a few minutes.
Brown rice syrup – Alternatively you can use the syrup you prefer. I have made the same cookies with date syrup, maple syrup, and agave syrup.
Ceylon cinnamon – Organic cinnamon in powder.
Baking soda – Helps the cookies rise.
Salt – Salt can improve the taste and flavor of the cookies.
Vegan dark chocolate baking chips – Adds extra chocolate and makes the cookies look pretty: Vegan Dark Chocolate Baking Chips
Vegetable milk – I used Soya
Cacao powder – Pure cacao powder with no added sugar: Cacao powder
How to make the Double Chocolate Chickpea Cookies
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE recipe card at the end of this post.
Drain the cooked chickpeas, and add all the ingredients to a food processor except the chocolate chips. Give it a blast with the blender then stir in the chocolate chips, bake and that’s it!
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Double Chocolate Chickpea Cookies
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FAQ
What are chickpeas?
Chickpeas, or garbanzo beans, are a type of legume. The most common type has a round shape and a beige color, but you can also find other varieties that are black, green, or red.
Where do chickpeas originate from?
Chickpeas have been grown and eaten in the Middle East for more than 10,000 years. They happen to be one of the earliest cultivated legumes. They first appear in early recordings in Turkey about 3500 BCE and in France at 6790 BCE. India produces the most chickpeas worldwide but they are grown in more than 50 countries.
Some benefits of eating chickpeas?
Chickpeas are full of nutrients, they are high in dietary fibe,r and a good source of carbohydrates, protein and amino acids, which are building blocks that help our bodies function properly. Protein is necessary for bone, muscle, and skin health. Not only will plant-based protein help build muscle, but it is also known to help us look younger.
While protein is essential for building and repairing cells and tissue, it’s also a critical component of collagen, which is an important building block for our skins and helps keep them firm, elastic and young. For people who are cutting down or cutting out meat consumption, a plate of chickpeas can contribute a significant amount of protein to the diet. A cup of chickpeas provides almost one-third of an adult’s daily protein needs. Protein is important for the growth and development of children, teens, and pregnant women.
Can I substitute chickpeas for another ingredient?
The nearest substitute is cooked white beans but they won`t have the same taste. You can also use chopped nuts or boiled mashed sweet potato.
What is meant by a double boiling technique?
For stove hob cooking, water is placed in a pan that sits on the burner. Another pan glass or metal bowl goes inside the pan and this holds the ingredients you’re cooking. The steam from the simmering water warms the contents of the bowl in a gentle way that doesn’t burn the ingredients.
When doing this make sure the bottom of the bowl doesn’t come into contact with the simmering water. Leave a gap between the water and the bottom of the bowl. Make sure there is enough water in the pan If all the water boils away, you’ll just be heating a dry pan, which could burn it.
Note – With chocolate, there is s an emulsion of cocoa solids, fat, and sugar. Therefore melting chocolate directly in a pan can affect its texture, turning it thick, lumpy, and dull. When you melt the chocolate that is melted slowly in a double boiler is perfectly smooth shiny, and ready to use in the recipe.
My relationship with chickpeas
Until the age of around 25 I had never eaten chickpeas, I`d probably never even heard of them. It was in Spain that I had first eaten chickpeas in a soup that is popular as a starter. Due to following a plant-based diet and having studied nutrition, I realize how important it is to obtain enough plant protein for normal body function.
I also exercise daily therefore it is important to maintain muscle mass and strength. Normally I try to eat chickpeas 3-4 times a week. As they are extremely versatile they can be added to stews and soups and be toasted and thrown into salads. You also love to blend them to make hummus and add different vegetables and spices. I have various hummus dishes in the recipe section. Never throw away the leftover liquid (aquafaba) from organic cooked chickpeas or slow home-cooked chickpeas, it can be used to whip up a delicious mousse or used as an egg replacement in many dishes.
If you enjoy this recipe, I’d be thrilled if you could leave a Star Rating ⭐️ and share your thoughts in the comments below. Your feedback helps guide others to discover these delicious creations. Thank you so much for your support!
Risks
Chickpeas should never be eaten raw as they contain substances like lectins that are difficult to digest and can be toxic.
Double Chocolate Chickpea Cookies
Ingredients
- 400 g of organic cooked chickpeas
- ½ cup of creamy organic peanut butter
- ⅓ cup of brown rice syrup
- 2 tea spoon Ceylon cinnamon
- ½ tea spoon baking soda
- Pinch of salt
- ½ cup vegan dark chocolate baking chips
- 2 table spoons of vegetable milk
- 2 level tbsp of pure cacao powder
Instructions
- Drain the chickpeas and pop them into a food processor.
- Add the creamy peanut butter. If the butter is hard you could heat it slightly in a microwave or by using a double boiling technique.
- Add the salt, rice syrup, baking soda, cinnamon and vegetable milk and blend them all on a high speed until the mixture has a creamy texture
- Stir in the chocolate chips and mix well.
- Take small amounts of the mixture, roll them into 5/6 cm balls, flatten each one, and place them on a baking tray lined with greaseproof paper. Leave a space between each cookie to allow for them to rise in the oven.
- Bake them at 180,°c for 20 minutes.
- Let them cool down
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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