Pat the chickpeas dry before blending. Surface water loosens the dough and shifts the crumb toward cake rather than a dense, soft centre. Blend until no whole chickpeas remain, scraping down the bowl once, so the almond flour and leavening can distribute evenly through the paste. Before shaping, the dough should hold a mound on a spoon instead of slumping.
DessertsChickpea Peanut Butter Chocolate Chip Cookies
Soft-centered cookies made from blended chickpeas, natural peanut butter, and defatted almond flour, with dark chocolate chips throughout. The edges set in the oven while the middle stays tender and fudgy.
Ingredients
Preparation Steps
Heat the oven
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Blend the base
Pat the canned rinsed chickpeas very dry. Blend them with natural peanut butter, canned unsweetened applesauce, brown sugars, and vanilla extract for about 1 minute, scraping down the bowl once, until the mixture is a thick, sticky paste with no whole chickpeas visible.
Add the dry ingredients
Add defatted almond flour, baking powder, baking soda leavening agent, salt, and ground cinnamon. Pulse just until the dough is evenly mixed, then fold in the 70% dark chocolate chips. The dough should be thick enough to scoop and hold a mound on a spoon.
Shape the cookies
Divide the dough into 12 mounds on the lined baking sheet, leaving space between them. Flatten each mound gently into a thick round; they will not spread much on their own.
Bake and set
Bake for 10 to 12 minutes, until the edges look dry and lightly browned while the centers are still soft. Leave the cookies on the baking sheet for 10 minutes to firm before moving them.
Recipe insights
Dry chickpeas and a smooth paste
The cooling time sets the cookies
These cookies finish firming on the baking sheet for 10 minutes after baking. Their centres are still delicate when they leave the oven, so moving them immediately can cause cracks or breakage. Once fully cool, store them airtight for up to 3 days, or freeze them for up to 2 months.
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