Ingredients
Chickpea cookie dough
- 240 g canned cooked chickpeas drained weight, about 1 1/2 cups from one 15-ounce can; rinse and dry
- 1/2 cup creamy natural peanut butter 128 g; well stirred, at room temperature
- 1/4 cup pure maple syrup 60 ml / about 80 g
- 1 teaspoon vanilla extract 5 ml
- 1/8 teaspoon fine salt about 0.75 g
- 1/3 cup mini semisweet chocolate chips 60 g
Equipment
- Food processor A compact model handles the thick mixture well.
- Fine-mesh sieve
- Clean kitchen towel
- Measuring cups and spoons A kitchen scale is helpful for the drained chickpea weight.
- Mixing bowl and flexible spatula
- Covered storage container
Instructions
Blend, fold and chill
- Drain and rinse the canned cooked chickpeas thoroughly in a fine-mesh sieve. Spread them on a clean kitchen towel and pat dry. Measure 240 g after draining. Use fully cooked chickpeas, never uncooked soaked beans.
- Add the chickpeas, well-stirred peanut butter, maple syrup, vanilla and salt to a food processor. Process for 2–3 minutes, stopping and scraping down the sides as needed, until thick and as smooth as possible. Continue in short bursts if visible chickpea pieces remain. Stop the machine before scraping and follow its duty-cycle guidance.
- Scrape the mixture into a bowl. If processing warmed it, let it cool until no longer warm to the touch before gently folding in the mini chocolate chips with a spatula. Do not blend the chips into the base.
- Cover and refrigerate for 30 minutes, until thicker and cool. Divide into six small portions and serve with a spoon; fruit for dipping is optional and not included in the ingredient quantities or nutrition. This is edible dough, not a recipe for baking cookies.
- Keep covered at 40°F (4°C) or below and use within 3 days. Refrigerate promptly; do not leave out longer than 2 hours total, or 1 hour above 90°F (32°C).
Nutrition
Serving: 1of 6 portions (about 85 g)Calories: 268kcalCarbohydrates: 29.4gProtein: 8.6gFat: 14.5gSaturated Fat: 3.8gCholesterol: 1mgSodium: 221mgPotassium: 246mgFiber: 5.1gSugar: 17.4gCalcium: 43mgIron: 1.9mg
Video
Notes
Texture: Pat the chickpeas dry and thoroughly stir separated peanut butter before measuring. The finished dough is soft and spoonable, with a noticeable peanut butter flavor. Scrape the processor and keep blending to reduce graininess; do not thicken with raw flour.
Safety and allergies: Use canned cooked chickpeas or chickpeas fully cooked until tender and cooled. No flour or eggs are used. Contains peanuts; chocolate may contain milk and soy. Check all labels for individual allergy and dietary needs.
Variations: The same amount of smooth almond or cashew butter gives a different nut flavor; texture varies. The same weight of finely chopped semisweet chocolate may replace mini chips. A small pinch of cinnamon is optional. These variations and serving fruit are excluded from estimates.
Nutrition: Estimates are for one-sixth of the base recipe, about 85 g, calculated from USDA drained canned chickpea data and representative peanut butter, maple syrup and mini chocolate chip labels. Brand differences, rinsing and portion size affect the result.
Cost: Estimated US$4.30 total, about US$0.72 per portion, using prorated sample US grocery prices and a small vanilla-and-salt allowance. Excludes tax, delivery, electricity and unused package contents; local prices vary.
Video companion: Cooking with Coit demonstrates the same chickpea-and-peanut-butter blending method and folding in chocolate chips. His formulation also includes oats, brown sugar and cinnamon and uses different proportions. Follow this card’s six-ingredient quantities and chilling time for this version.
