One of my most-made recipes is my chickpea cookies (aka chocolate chip cookie dough bean balls). Kris, Heather, and Lori all made astoundingly awesome renditions, just to name a few, and it is definitely my most pinned recipe by others (and by that I mean I have like, 20 things pinned by other people, and all but three of them are this, lol).
I realized it had been far too long since I’d made them, and I revisited the recipe over the weekend, made a few changes, and rekindled my love affair with my bean-based cookies. I plan to experiment with them and make more flavors, but for now let’s talk about the original (detailed recipe below).
I gathered my ingredients, though this time I decided to roll with all chickpeas instead of a chickpea/white bean hybrid, and I also decided to go with honey instead of maple syrup.
I ran everything through the food processor until I had my lovely dough, and then folded in my chocolate chips.
I used my cookie scoop to portion out each cookie.
After rolling each ball of dough between my hands to smooth out the texture, I placed the cookies on a foil-lined cookie sheet in preparation for them to go in the oven at 400° for 15 minutes.
Once I removed them from the oven, I allowed them to cool on the cookie sheet for a few minutes before moving them to a cooling rack. The end result is a not-to-sweet, delectably soft cookie ball.
I know there are plenty of folks out there with an aversion to putting beans in dessert, and I completely understand how wacky it sounds, but I personally love these things a whole helluva lot!
You may want to make them sweeter by adding sugar or more honey/maple syrup, though I can’t say how that will affect cooking times or texture by any means. If you experiment with that, definitely let me know!
Chocolate Chip Chickpea Cookies
Prep Time: 15 min
Cook Time: 15 min
Keywords: bake dessert gluten-free cookie
Ingredients (32 cookies)
- 3 cups cooked chickpeas (or two 15 oz cans, rinsed and drained)
- 1/2 cup peanut butter
- 3 tbsp brown rice flour
- 1 tbsp honey (or maple syrup)
- 1 tsp vanilla bean paste
- 1/2 tsp salt
- 20 drops vanilla stevia (or one packet powdered stevia)
- 2-4 tbsp unsweetened vanilla almond milk
- 1/2 cup chocolate chips
Instructions
Combine all ingredients save for the almond milk and the chocolate chips in a food processor until well combined. Add almond milk one tbsp at a time while the food processor is running until the dough reaches a smooth consistency. Scoop the dough into a bowl and fold in the chocolate chips. Use a cookie scoop to scoop out dough, roll between hands to make a smooth ball, and place balls on foil or parchment paper lined cookie sheet. Bake at 400° for 15 minutes. Remove from oven, allow to cool on sheet for a few minutes, and then move to a cooling rack to finish cooling. Can be stored for several days in an airtight container, or put in the fridge or freezer for longer storage.
Note: You can use half Great Northern beans in the recipe like I did when I made them originally, or all chickpeas.
I made another version over the weekend as well – a taro/white chocolate chip chickpea cookie.
They are such a fun lavender-ish color!
Alex really liked them, but I felt like I compromised the texture by adding perhaps a bit too much taro powder. I am going to work on them a bit more before releasing a recipe. I have a ton of other fun flavors in mind too – I’m hoping to work on at least one flavor a weekend over the next few weeks.
Beans in dessert – yay or nay? If you’ve ever made these or plan on making them, let me know! My trackbacks/pingbacks and incoming links functions aren’t working on my blog right now for some reason (so frustrating, but my web guy is working on it) so I have no idea who is linking to me unless I see the post. I’d love to make a post with links to all the other awesome versions out there! :)
<3 C
I love beans in desserts! I make black bean brownies like it’s my j-o-b.
These look fantastically AND I can make them to my gluten-free friend’s house!
I have yet to do the black bean brownie thing, but I really want to!!
I like black bean brownies. People should just get over their aversion to beans. Imagine the first person to ever use flour…I bet it was freaky too!
I’m all for beans in desserts – me and Misty eat sweet hummus puddings all the time… totally been meaning to try your recipes for AGES… must.buy.more.chickpeas.
hmmm never seen taro powder, looks fun, I found mango powder the other day at my local Indian grocer. What does the taro powder taste like?
Taro powder is a hard one to describe… kind of nutty though… I think you would LOVE IT. Seriously.
I want to try this sooo badd!!! Bookmarking it and I’ll be making them as soon as we go grocery shopping next week. Putting chickpeas on the list, too!
Can’t wait to hear how you like them, Mary! Be honest!
I want to make them, but be honest, are they super beany-tasting?
I don’t think they are super beany tasting… and even Alex thought they were good. I use my meat and potatoes man as a barometer for stuff like that all the time since I know I have a weird flavor palate.
I have no idea why I have not made these yet! I’ve had versions going in my head since you first posted them! I swear these are going to be tackled as soon as I get some “me” time!
That “me” time will come soon enough, and you definitely deserve it, my friend! xo
No way did you make a treat out of these. 2nd time now in 2 days I’ve seen an actual bean being used in a dessert. I must try something like this one of these times…maybe this weekend.
Let me know if you do!! I love them.
I’ve only made “cookies” with beans once or twice, but I loved the texture it ended up with. Yay! I’ll have to experiment with this and get back to you
Can’t wait to hear if you do!!
Never tried a dessert with beans before but I’m open to the idea. I’ll have to try this out!
Let me know if you do. I love them so.
girl, you know I’m a yay.
I made my tomato basil bean balls for dinner tonight!
I love the taro!! so glad you finally found some – I can only imagine how good those taste, they sure look pretty.
TARO! I was thinking about you while I was making them. I can’t wait to experiment more!
I’ve tried some that Lori made and they were….interesting. I’m just more into traditional, I suppose. In cookies. The only area of my life where tradition is the norm. I have some garbanzo flour though….I wonder if that would make a similar cookie, texture wise?
Look at that fancy-looking recipe!
Hmmmm, experimenting with chickpea flour cookies is another avenue I’d like to explore… it’d be a fun compare/contrast experiment!
I would so give these a try. One of my colleagues however, warned me that the cookies she made with beans had a rather unpleasant “result” for her husband. Not that he minded….
Thanks for another fab recipe! I’ve bookmarked. Have a great Thurs.
Heheheheh, yes…. gotta watch out for the results of bean overload!
I’ve never put beans in dessert….but the dough looks awesome and the pics make me want some, so based on that I have to say…yay!
Every time I make them, I’m blown away by how delicious they are!
Oh my gosh! So I guess my linkbacks aren’t working either because I never got the “memo” that you tagged me in this! I love that you revisited this recipe…you know it’s one of my favorites, but dang girl, you should seriously add a disclaimer to the recipe: Not responsible if entire batch of bean cookies are consumed within a 24 hour period…but tell your colon it’s welcome!
The taro ones look great! I absolutely adore taro frozen yogurt (I think I’ve told you that before) so I can imagine how good they were with the white chocolate chips!
And beans in dessert? Hell, beans in EVERYTHING!! I put white beans in the deviled eggs I made my fam for the holidays and no one had a clue…until I told them after dinner that is! Muahahaha!
Jay is working on what in the bloody hell is wrong with the linkbacks, so I’ll keep you posted if we figure anything out… so annoying!
Taro frozen yogurt is my freakin’ FAVE (we’ve definitely had this convo before), and I was so stoked to find the powder! I want to make a taro smoothie too, but it’s been too cold for smoothie drinking. Alex wants me to put butterscotch chips in the next taro batch, and I think he may be on to something!
Oh, and I absolutely LOVE my barrage of Heather comments that come once a week. Like, LOVE them. Makes me smile.
Wow–great timing. I’ve made your chickpea “hummus”/cookies many times, including today! (I was out of milk so I used an egg, and I subbed almond butter for pb and Truvia for liquid stevia–still delicious…and almost gone.) Thanks for the recipe! Lately I’ve become more adventurous using beans in dessert recipes; in fact, I just posted a recipe for black bean brownies yesterday
Hey Megan!! I’m so glad you like the recipe, and I love your substitutions! If you’ve posted the recipe on your blog, shoot me the link… I’m gathering posts!
And I’m on way to check out the black bean brownies post right now!
I haven’t posted it yet, but I will, and I’ll be sure to credit/link to you when I do!
I’ll add you to my google reader in hopes that I don’t miss the post when you do post it… like I said, my trackbacks/pingbacks are screwed up, argh!
I still haven’t baked with beans which is ridiculous because I love beans! I have chickpeas and chocolate chips in my cupboard and think this weekend will be the perfect time.
Oooo, let me know if you make them, Dorry-bird! You’ll love them, methinks.
I’ve made several desserts with chick peas and they are SO good! Getting ready to make these cookies now
Gotta satisfy that chocolate craving…
I really love the versatility of beans!