Sunday, January 27, 2013


Since I have a sweet tooth and am always on the prowl for 
healthier versions of my favorite desserts, I have tried A LOT
of chickpea dessert recipes.  I have liked some of them, not so
much others, but I have found a winner.  In my opinion, this
one is hands down the best.  It's over on Texanerin Baking.
Here's the link to the original, but I'll also list the recipe below.

Recipe by: | Texanerin Baking
Category: Cookies
Yields: fourteen 1 1/2" cookie dough balls
Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

  • 1 1/4 *cups canned chickpeas, well-rinsed and patted dry with a paper towel 1
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter 2
  • 1/4 cup (80 grams) honey (commenters have used agave with success!) 
  • 1 teaspoon baking powder 3
  • a pinch of salt if your peanut butter doesn't have salt in it
  • 1/2 cup (90 grams) chocolate chips

  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.
  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

*I used almost a whole 15.5 oz can (just minus the handful that I ate) of garbanzo beans.
**We actually like these better not cooked.  The dough is fab by itself, but the best
way to eat it is in a little bowl, warmed up slightly in the microwave so
the chocolate just barely starts to melt (only about 10 seconds).  So Tasty!  Even 
my non dessert eater loves these!


Jenn said...

Hi. Crazy question; do you have any idea what would be a good pb substitute? It sounds wonderful, we just have to avoid peanuts, and possibly almonds?

Eliza said...

I think it would work with any nut butter, but I've never really used any except peanut butter so I'm not sure. If you try it let us know how it works!

Jenn said...

We used almond butter and cinnamon instead of c chips. They are reminiscent of snickerdoodles. Thanks for the idea.