- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“These innovative cookies use mashed chickpeas and peanut butter as a nutritious base, completely dispensing with the use of flours. The result is a cookie with a soft interior, crunchy chocolate chunks, and high protein content.”
What you need to know
- The cooked and mashed chickpeas provide a thick and velvety consistency without imparting a characteristic legume flavor.
- Peanut butter acts as a fat and binding agent, providing a distinct toasted flavor and structure to the cookies.
- Baking soda promotes the caramelization reaction of the edges at 180°C while keeping the center dense and succulent.
Ingredients
Main
- 1 cup of cooked and mashed chickpeas
- 1/2 cup of peanut butter
- 1/4 cup of brown sugar
- 1/4 cup honey or agave syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking soda
- 1/2 cup of chopped semi-sweet chocolate
Instructions
Principal
- Preheat the oven to 180°C and line the baking sheet with parchment paper.
- In a bowl, mix the mashed chickpeas, peanut butter, brown sugar, honey, and vanilla essence until you get a homogeneous dough.
- Add the baking soda and mix well.
- Incorporate the chopped chocolate into the dough.
- Using a spoon, form small balls of dough and place them on the baking sheet.
- Press the balls lightly with a spatula so they become flatter.
- Take to the oven for about 15-20 minutes or until they start to brown at the edges.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Chef's tips
- Drain and dry the chickpeas very well with paper towels before mashing to avoid excess liquid in the dough.
- Process the chickpeas in a blender or food processor to ensure a very fine paste before mixing the other ingredients.
- Flatten the balls slightly with the back of a greased spoon, as this dough does not spread on its own in the oven heat.
Variations
- Touch of fleur de sel: sprinkle fine crystals of fleur de sel over the cookies before baking to contrast with the chocolate.
- Cinnamon and nutmeg: add half a teaspoon of ground cinnamon to intensify the aromatic warmth of the peanuts.
- Chocolate mix: use half dark chocolate and half chopped white chocolate to create visual and sweetness contrast.
Substitutions
- Peanut butter can be replaced with cashew butter, tahini, or whole almond butter.
- Honey can be replaced by maple syrup, cane molasses, or agave syrup in the same amount as the recipe.
- Brown sugar can be swapped for demerara sugar or coconut sugar while maintaining the 1/4 cup ratio.
How to store
Store the already cooled cookies in a glass jar with an airtight seal in the refrigerator for up to 6 days to preserve the moist texture. At room temperature, store in a dry and cool place for a maximum of 3 days tightly closed.
Can it be frozen?
Can be frozen baked in an airtight bag for up to 90 days with excellent flavor retention. To serve, defrost at room temperature for 30 minutes or heat in an electric oven at 160°C for 5 minutes to reactivate the chocolate.
What to serve with
Pairs perfectly with oat or almond plant-based milk, unsweetened brewed coffee, or black tea with cinnamon. It is also excellent served warm with a scoop of artisanal vanilla ice cream.
Frequently asked questions
Can I remove the peel from the grains before mashing?
Removing the transparent skins is optional, but ensures an even smoother and more homogeneous dough in the preparation of the cookies.
Do the cookies taste or smell like chickpeas?
No, the strong intensity of the peanut butter and the vanilla essence completely neutralize the characteristic flavor of the grain.
Can I use canned chickpeas ready for consumption?
Yes, provided you wash the grains abundantly in running water to remove all the salt from the preserve and dry them completely before kneading.
Why do cookies stay soft when coming out of the oven?
They come out soft and firm as they cool on the baking sheet; wait a few minutes before transferring them to a cooling rack.
