If super-soft, rich-tasting, oozing with chocolate peanut butter cookies are your thing, look no further.
If all of the above is necessary, plus the healthy factor, well, you’ve just hit the jackpot.
If you are craving chocolate, in cookie form, but don’t want to make enough to feed five bake sales, this recipe is perfect.
And if you like ice cream with warm chocolate chip cookies… wait, why did I even write “if” in that sentence? There’s no question!
Above, the cookies with vanilla banana soft serve. Perfect pairing!
Peanut Butter Chocolate Chip Cookies
Adapted from Texanerin (for more round, exact looking cookies, follow her recipe! Below is more like drop-cookie style)
1 1/4 cups canned chickpeas, rinsed
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter, if unsalted also + 1 pinch of salt
1/4 cup honey
1 teaspoon baking powder
1/2 cup-ish chocolate chips/chunks, homemade or Nestle
Preheat oven to 350.
In a food processor, combine everything but chocolate chips. Get it super smooth.
Remove to a separate bowl and stir in chocolate chips.
Dollop about 2 tablespoons worth onto a parchment-papered cookie sheet.
Bake 12 minutes or until desired doneness. Makes about 12 cookies.
So if you’ve actually read this far, you will have noticed that chickpeas are the secret weapon here, much like in these blondies and this chocolate chunk cookie cake. Chickpeas are mild in flavor but lend a rich-feeling texture when pureed–and match well with whatever sweetener they are imbued with and are especially delicious with chocolate. The batter was wetter than I wanted it to be, but I should probably have dried off the chickpeas like the original recipe told me to… and I just totally didn’t even see that step.
These are super dense in the middle, soft and good warm or cold. The whole tray was gone in less than 24 hours. Plus, with minimal sweetener, chickpeas, peanut butter and heart-healthy cocoa, I wouldn’t mind calling these more of a snack than a dessert! But of course, they’re delicious either way.