Description
Delicious cookies made from a base of chickpeas, dates, and natural peanut butter! These are a variation of my Chocolate Chip Date Cookies, with added peanut butter and powdered peanut butter for that delicious peanut butter and chocolate combination. They're sugar free, oil free, and gluten free.
For other delicious variations, check out my Double Chocolate Date Cookies, Mint Chocolate Chip Date Cookies, and Naturally Sweetened Oatmeal Raisin Cookies. Or make them all and taste test them to see which ones you like the best! Or check out any of my other cookie recipes!
For other delicious variations, check out my Double Chocolate Date Cookies, Mint Chocolate Chip Date Cookies, and Naturally Sweetened Oatmeal Raisin Cookies. Or make them all and taste test them to see which ones you like the best! Or check out any of my other cookie recipes!
Time
Prep Time:
16 minutes
Cook Time:
14 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.12
Ingredients
Serving(s)
- 15.5 oz can Chickpeas, drained and rinsed
- 31 deglet noor or 9 medjool Dates
- 1/2 cup Natural peanut butter
- 5 tbsp Powdered peanut butter
- 3/4 cup Skim milk
- 1 tsp Vanilla extract
- 1/8 tsp Salt
- 3/4 tsp Baking soda
- 1/2 cup Sugar free chocolate chips
Instructions
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- Preheat your oven to 350F, and line a cookie sheet with parchment paper
- Add the chickpeas, dates, nut butter, powdered peanut butter, milk (or water), vanilla, and salt to a food processor and blend until smooth
- Add in baking soda and blend briefly, until just combined. Stir in the chocolate chips with a silicone spatula. The batter should be very loose for a cookie dough. You can refrigerate for about 30 minutes to harden it if you desire
- Using a cookie scoop (mine is 1.5 tbsp), scoop the cookie dough onto to the pan. These cookies won't flatten or spread as they bake, and will only puff up slightly. Flatten to as wide as you'd like the finished cookies to be (lightly wet your fingers to prevent sticking)
- Bake for about 14 minutes at 350F, or until the tops and edges are lightly golden brown and the cookies are set to the touch. Let cool on the pan for a few minutes to harden, then transfer to a wire rack to cool completely
Notes
- For the beans, I've gone with chickpeas for their neutral flavor and color, but any other light colored bean will work, like navy, pinto, or cannellini beans. I wouldn't recommend black or kidney beans, as the color will change
- I'm using blended dates here as my sweetener, but any unsweetened dried fruit will work, like raisins, dried figs, or prunes
- To make it vegan, swap the milk for either almond milk or water, and make sure to use vegan chocolate chips
Nutrition Facts
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Total Fat: 2.4g (3%
3 % of Daily Value (78 g)
)
Saturated Fat: 0.7g (3%
3 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 1.1g
Cholesterol: 0mg (0%
0 % of Daily Value (300 mg)
)
Sodium: 57mg (2%
2 % of Daily Value (2300 mg)
)
Total Carbohydrate: 7.6g (3%
3 % of Daily Value (275 g)
)
Fiber: 1.9g (7%
7 % of Daily Value (28 g)
)
Net Carbs: 5.3g
Total Sugar: 4.1g
Sugar Alcohol: 0.4g
Protein: 1.9g (4%
4 % of Daily Value (50 g)
)
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Vitamin B12: 0.02mcg (1%
1 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.05mcg (0%
0 % of Daily Value (20 mcg)
)
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Calcium: 14mg (1%
1 % of Daily Value (1300 mg)
)
Iron: 0.36mg (2%
2 % of Daily Value (18 mg)
)
Magnesium: 13mg (3%
3 % of Daily Value (420 mg)
)
Potassium: 89mg (2%
2 % of Daily Value (4700 mg)
)
:
:
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:
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43.7
:
3.2
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:
7.2
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Sources of Inspiration
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