Soft nutty peanut butter chocolate chip cookies that have a dose of protein and sweetness! They're soft and gooey on the inside and are overall a very pleasant alternative! They're not as indulgent as normal chocolate chip cookies but they'll definitely satisfy a sweet tooth, especially if you get one with extra chocolate chips! I highly recommend freezing these instead of storing them at room temperature after baking, when frozen they taste like lightly sweet peanut butter cookie dough :D
To make your own peanut butter
The original recipe, which I modified, is from: https://www.theendlessmeal.com/chickpea-peanut-butter-cookies/
Ingredients:
3/4 cup + 2 Tbsp. canned chickpeas, drained, rinsed, and patted dry (144 g)
1/2 cup natural peanut butter (130 g)
1/4 cup + 1 Tbsp. maple syrup (~102 g)
2 Tbsp. brown sugar (18 g)
1 1/4 tsp. vanilla extract (~5-6 g)
3/4 tsp. baking soda (~4 g)
1/2 cup + ~2 Tbsp. semi-sweet or dark chocolate chips (~112 g)
Directions:
Preheat the oven and line 1-2 cookie sheets with parchment paper.
Add the chickpeas, maple syrup, and peanut butter to a food processor. Blend for 3-4 minutes until smooth, stopping 1-2 times to scrape down the sides.
Remove and place in a mixing bowl.
Then add the brown sugar, vanilla, and baking soda and mix well.
Mix in the 1/2 cup of chocolate chips. The dough will be very sticky.
Use a spoon to scoop 1 Tbsp. sized cookies onto the baking tray, about 1 1/2 inches apart from each other. Add some more chocolate chips on top.
Bake foe 16 minutes, rotating the pans halfway through if using 2 pans. The cookies will become golden and shiny but not super firm.
Let cool on the pan for about 5-10 minutes before removing to cool completely.
12 cookies.
To store, you can store them in an airtight container at room temperature, but this changes the texture. I really enjoy freezing these and eating them frozen actually, which makes them taste like a less-sweet version of peanut butter chocolate chip cookie dough!
The ingredients I used.
Make sure to rinse and dry the chickpeas so the batter tastes better and is not too wet!
Before blending the chickpeas, maple syrup, and peanut butter.
After blending.
Add the mixture to a bowl and then add the brown sugar, baking soda, and vanilla extract.
After mixing in the sugar, extract, and baking soda. Then we just add in the chocolate chips!
After mixing in the chocolate chips.
Before baking (this is one of two cookie trays).
Before baking.
After baking. I really love the way they cracked open!
After baking!
So pretty!
Very pretty!!! And they certainly taste good too! :)