G/F Foods, Recipes

Chickpea Cookies

2 Comments 20 June 2012

Chickpea Cookies

When I came across Texaserin’s Grain-Free Peanut Butter Chocolate Chip Cookie Bite Recipe on Pinterest, it was the ooey gooey picture and this description, “No flour, no oil, no white sugar,” that got my attention. I’ve never even bought a can of chickpeas before, and to be honest, I didn’t even know that they were garbanzo beans! But my chocolate craving got the best of me, and I decided to give this recipe a try.

For my first attempt, I realized I had accidentally bought Justin’s Honey Peanut Butter instead of the regular kind, but the light, semi-sweet flavor was so good, I figured I’d give it a try! And since I’m trying to eat only healthy carbs lately, I reduced the amount of honey to just 1/8 cup and added in a packet of NuStevia. For the chocolate, I honestly didn’t feel like having to go to three groceries in one day, so used half a bar of Scharffen Berger’s Dark Chocolate instead of my usual, Enjoy Life Foods’ Allergy-free Chocolate Chips. And the result was AMAZING!! They were cakey and delicious! Not too chocolatey, not too sweet! And warming them in the microwave as we ate them made them even more delicious!

Chickpea Cookie RecipeBut trying to make them even lower-carb, I made a second batch this morning. This time I reduced the honey even further, added more stevia, and used unsweetened chocolate. Here’s the recipe:

  • 15 oz. can of chickpeas (rinsed and patted dry)
  • 2 tea. vanilla extract
  • 1/2 cup Justin’s Honey Peanut Butter Blend
  • 2 packets Stevia in the Raw
  • 1 TB honey
  • pinch of Celtic salt
  • 1 tea. aluminum-free baking powder
  • 1/2 cup chocolate*

*Chocolate Recipe

  • 1 square of Scharffen Berger’s Unsweetened Dark Chocolate
  • 1 1/2-2 1/2 packets of Stevia in the Raw (sweeten to taste)
  • 1-2 pinches Celtic salt (to taste)

Melt down chocolate in a double boiler on Medium-Low heat, as it melts, stir and flip the chocolate. Add in salt and stevia until you are happy with the sweetness/saltiness. Once you are happy with the flavor, remove from heat, pour onto a sheet of parchment, or a non-stick cookie sheet and freeze for 10 minutes to harden. Once hardened, place chocolate into a paper bag and smash (a plastic bag would allow the heat of your hands to melt the chocolate).

Using a coffee grinder or food processor, work the chickpeas to a pasty consistency. Put the chickpeas into a bowl and smash out any visible lumps with a spatula or spoon. Add in the peanut butter, baking powder, vanilla extract, salt, honey and stevia and stir together. Add in the chocolate bits and mix in well. With clean hands, shape the dough into 1″ balls and flatten (they will not flatten as they bake), place onto a parchment-lined or non-stick cookie sheet. Bake for 10 minutes.

We prefer these warm, after they’ve cooled, if you’d like to warm them, simply place in the microwave for 15 seconds.

- who has written 103 posts on Gluten Free Fox.

Kristen Campbell and her "wonder dog" Waylon are both severely intolerant to gluten. Celiac? Perhaps. But they've never had the endoscopy to tell (human or dog--does that exist?). Fortunately, they found each other! When Kristen isn't busy at work, she loves mixing up natural, gluten-free beauty products under her self titled line, spending time with her favorite "wonder dog" and catching up with friends.

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2 Comments so far

  1. Bonnie Middleton says:

    At what temperature are they baked?

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