Baked Chickpea Chocolate Cookies
- Suitable for diets:
- Dairy-Free
- Gluten Free
- High-Fiber
- High-Protein
- Vegetarian
Why Diabetes Friendly?
- Low Glycemic Index Ingredients: Chickpeas are a low glycemic index food that helps in managing blood sugar levels.
- Natural Sweeteners: Honey is used as a natural sweetener, which may have a lesser impact on blood sugar levels compared to refined sugars, though it should still be consumed in moderation.
- High Fiber Content: The high fiber content in chickpeas can help slow down glucose absorption, which is beneficial for blood sugar control.
Ingredients
- chickpeas (canned, rinsed, drained and patted dry with a paper towel) 1 ¼ cup
- vanilla extract 2 tsp
- peanut butter (plus 2 tbsp) ½ cup
- honey ¼ cup
- baking powder 1 tsp
- salt ⅛ tsp
- dark chocolate chips (semisweet or bittersweet ) ½ cup
Cooking Tips
- Smooth Texture: Ensure the chickpea mix is processed until very smooth to avoid any chunks that might affect the texture of the cookies.
- Cookie Consistency: For those who prefer a crunchier texture, extend the baking time by a few minutes. Keep an eye on the cookies to prevent burning.
- Wet Hands for Shaping: Keep your hands wet when forming the cookie balls to prevent the dough from sticking to your hands.
Instructions
- Preheat your oven to 350°F.
- Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth, scraping the sides and the top to get the little chunks of chickpeas and process again until they’re combined.1 ¼ cup chickpeas, 2 tsp vanilla extract, ½ cup peanut butter, ¼ cup honey, 1 tsp baking powder, ⅛ tsp salt
- Remove mixture to a bowl, and add chocolate chips. Mix.½ cup dark chocolate chips
- With wet hands, form into 1½” balls.
- Place on a parchment paper lined cookie sheet. If you prefer flatter cookies, press down slightly on the balls. They don’t do much rising or spreading.
- Bake for 10-12 minutes or until slightly golden brown.
FAQ
Can I use another type of nut butter in place of peanut butter?
Yes, you can use any nut butter like almond butter or cashew butter as a substitute for peanut butter. Each will lend a unique flavour to the cookies.What's the best way to store these cookies, and how long will they last?
Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness up to 10 days.Is there a substitute for honey in this recipe?
Yes, for a vegan option or to lower the glycemic index further, you can substitute honey with maple syrup or a sugar-free syrup designed for baking.Are these cookies crunchy or soft?
These cookies are generally soft, especially when fresh from the oven. For a crunchier texture, press them flatter before baking and possibly bake a bit longer, monitoring to avoid over-browning.
can i use chick pea flour instead and if so what measurement is equivalent to that on recipe.
Replacing the canned chickpeas with chickpea flour is not really an equal replacement and it would change the texture and taste of the cookies completely. The whole chickpeas add more moisture and bind the rest of the ingredients together and replacing with chickpea flour would result in a more crumbly texture and altered flavour. Whole chickpeas are our best bet for this recipe (and more cost effective).