mysuperfoods

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Chocolate (Chickpea) Peanut Butter Cookies

on June 4, 2014

cookiesAt the MySuperFoods HQ, we cannot get enough of peanut butter. We put it on our celery, we put it on our apples–sometimes we even just eat it by the spoonful! One afternoon, when we were having our usual PB craving, we looked for ways to make a delicious dessert that would still be health conscious. Eventually, we came came across this recipe from Keepin’ It Kind, and couldn’t have been more excited. A healthy alternative to normal chocolate cookies, this version uses chickpeas and bananas instead of eggs and flour. The result was a perfectly soft chocolate peanut butter cookie that we all enjoyed. We adapted the recipe a bit, and added in some of our own helpful hints.

Yum, did we mention they’re healthy? You can also easily make them vegan friendly.

 

Flourless Double Chocolate Peanut Butter Cookies {Adapted from Keepin’ It Kind

Yield: 24 cookies

For a printer friendly version, click here

Ingredients

  • 2 cups cooked chickpeas (1 15 oz. can will have roughly 1.5 cups, so if using canned, you will need 2 cans. Be sure to rinse and drain them first)
  • 1 ripe banana
  • 1/2 cup creamy peanut butter
  • ½ cup coconut sugar (or other vegan sugar)
  • 1/2 cup unsweetened cocoa powder or cacao powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 cup semi-sweet chocolate chips
We tried to bring out our inner food stylists for this one…
Directions
1. Combine all ingredients, except the chocolate chips, in a food processor and process until smooth and completely combined, scrape the sides of the food processor if necessary.
2. Transfer the mixture to a large mixing bowl. Fold in the chocolate chips and place the bowl in the refrigerator, cover and chill for 1 hour.
3. Preheat oven to 375 F. Line 2 baking sheets with wax paper or parchment paper.
4. Use a tablespoon to scoop heaping spoonfuls of dough and roll into a ball.  Note: The dough will be much softer/stickier than normal cookie dough, but that is okay. Continue until all the dough has been used. Once all of the balls of dough are prepared use the palm of your hand flatten the dough into a cookie shape. Keep in mind the size of the cookie will be the same size once it is cooked. If you have to bake the cookies in two batches, you can put the dough in the freezer to harden it up to make it easier for the second batch.
5. Place the cookies in the oven and bake for about 17-20 minutes or the cookies have firmed up. Let cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store the cookies in an airtight container in the refrigerator. Enjoy!

 

It gets prettier looking, we promise.

 

Yep, these are going in the batter! 


At this point, we all found it necessary to try a bit of the dough. 
 

All mixed and ready to be chilled!

 
Cookies pre-baking.
 
All done! Yum!
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