Chickpeas & Chocolate


I am working on updating my house tour with some living room shots, but in the meantime, I have a delicious and healthy recipe to share. These cookie dough bites have definitely made it into my regular recipe rotation, and I make them at least once every couple weeks. They are gluten-free, dairy-free and refined sugar-free (aside from the chocolate chips, I guess). I originally found them via Pinterest here. They are chickpea cookies. But you really would never know... My husband hates hummus, but really loves these.

In other news, I just got my first iPhone. I didn't want or need one before now, but it has been really useful so far. One of the apps I have been enjoying is called VSCO Cam. It's basically a camera for the iPhone that has more options for color correction than the regular camera. I decided to try it out to illustrate this recipe...

Okay, back to the cookies. Here are the ingredients you will need: 

  • 1 - 16 oz. chickpeas
  • 2 tsp. vanilla
  • 1/4 c. honey
  • 1 tsp. baking powder
  • 1/2 c. natural peanut butter (no additives, just peanuts and salt)
  • 1/2 c. chocolate chips
  • pinch of salt, if it needs it

First, rinse and drain the chickpeas. I like to pour mine in a bowl with a paper towel to absorb excess moisture. Place the chickpeas in a food processor.


Chop them very finely.


You can add the vanilla and honey to give some moisture to help them blend better. If you have a Ninja or Vitamix, I'm sure you could just dump all the ingredients in at one time, but my food processor nearly died a couple of times when I tried to do that. 


Sprinkle on the baking powder and blend some more. 


Finally, add the peanut butter. The dough will get very sticky and thick.  


Once it is completely incorporated and totally smooth, scrape it into a large mixing bowl with the chocolate chips. Don't forget to remove the blade! Mix it up.


Because the dough is so sticky I have had great success using a cookie scoop, but I am sure a spoon would work fine, too. Just a little messier. The cookies don't rise or spread, so you can put them as close together as you want.  Also, they freeze really well, so you can just pop one or two out of the freezer when you need a little chocolate-peanut butter boost.


Bake them on parchment paper for 7-10 minutes at 350 degrees. Ha, they don't look much different after they are cooked, but they do get nice and gooey inside.


Oh, and here's what your sink might look like afterward... This recipe makes lots of dishes. Don't worry, the cookies are totally worth it. Enjoy! 

Joy Lewis2 Comments