I am a chickpea cookie making machine! If you aren’t a fan of rich chocolate, this post is definitely not for you. If you love dark chocolate, then by all means read on.
I set out to make a delicious chocolate-y dough base and shocked myself with just how tasty it was – secret ingredient, Hershey’s Dark Chocolate cocoa powder. I also used almond butter (Barney Butter, to be exact) instead of peanut butter this time since the almond butter has a more subtle flavor. After I had created my dough masterpiece, I split the dough in half to make two decadent sets of cookies.
Smores.
And chocolate mint.
I started with the smores because I knew I would be adding peppermint extract to the dough for the mint cookies. I only had these huge square marshmallows (Ghiradelli smores, anyone?), so I cut them into more manageable pieces.
Those are dedicated kitchen shears – no junk drawer germs on these marshmallows.
After I had my chocolate dough assembled in the food processor (and after sampling a few small bites, and then using all my willpower to not eat it all), I scooped out half into a bowl and added the marshmallows, the Enjoy Life chocolate chunks (so huge!), and crushed graham animal crackers (sorry little fellas).
Shaping these cookies took a bit more time – once I had the various bits folded in, I scooped out each cookie with a cookie scoop, but then I flattened these out rather than leaving them in balls and took the time to make sure the marshmallows were on top of each cookie so they could all brown in the oven.
Taking that extra step was well worth the time spent. I kept a close eye on these guys and when the marshmallows were perfectly browned I took them out of the oven, around 13 minutes at 400°.
Each bite was full of melted marshmallow, crunchy graham bits, and giant chunks of chocolate. I couldn’t have planned for these to come out better!
Super Chocolate Smores Chickpea Cookies
Prep Time: 15 min
Cook Time: 15 min
Keywords: bake dessert gluten-free chickpeas cookie
Ingredients (10 cookies)
- 1 cup cooked chickpeas
- 1/8 cup almond butter
- 1 tbsp brown rice flour
- 1 tbsp dark cocoa powder
- 1/2 tbsp honey
- 1/8 tsp salt
- 1/2 dropperful vanilla stevia
- 1/2 dropperful cocoa extract
- almond milk to desired consistency (1-2 tbsp)
- 1/4 cup chocolate chunks
- 1/4 cup marshmallows
- 1/4 cup roughly crushed graham crackers
Instructions
Combine all ingredients save for the almond milk, the chocolate chunks, graham bits, and marshmallows 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. (Make sure not to add too much, it will make the dough sticky and hard to work with!) Scoop the dough into a bowl and fold in the chocolate chunks, marshmallows, and graham pieces. Use a cookie scoop to scoop out dough, roll between hands and flatten a bit, careful to make sure the marshmallows are on top of each cookie, and place cookies on foil or parchment paper lined cookie sheet. Bake at 400° for 13-15 minutes, when marshmallows are nice and brown. 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.
From there I went back to the dough in the food processor and added a teaspoon of peppermint extract. (This made them extra minty, which I liked, but Alex wasn’t as big a fan. Feel free to scale back the extract to 1/2 tsp.) I then scooped the rest of the dough into a bowl and folded in some mini chocolate chips and Andes mint chocolate baking pieces. I did the same flattening move to these cookies that I did to the smores version and really liked the results.
Chocolate Mint Chickpea Cookies
Prep Time: 15 min
Cook Time: 15 min
Keywords: bake dessert gluten-free chickpeas cookie
Ingredients (10 cookies)
- 1 cup cooked chickpeas
- 1/8 cup almond butter
- 1 tbsp brown rice flour
- 1 tbsp dark cocoa powder
- 1/2 tbsp honey
- 1/8 tsp salt
- 1/2 dropperful vanilla stevia
- 1/2 dropperful cocoa extract
- 1/2 to 1 tsp peppermint extract
- almond milk to desired consistency (1-2 tbsp)
- 1/4 cup chocolate chips
- 1/4 cup Andes chocolate mint baking chips
Instructions
Combine all ingredients save for the almond milk, the chocolate chips, and the Andes baking 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. (Make sure not to add too much, it will make the dough sticky and hard to work with!) Scoop the dough into a bowl and fold in the chocolate/Andes chips. Use a cookie scoop to scoop out dough, roll between hands and flatten a bit, and place cookies on foil or parchment paper lined cookie sheet. Bake at 400° for 13-15 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.
When photographing cookies on the floor, be warned you may have furry visitors.
Sorry Lucy, not for dogs!
Heather, I’m fairly certain these will do the trick to fulfill your chocolate mint cravings. ;)
If I had to pick a favorite between the two, I’d be hard pressed to do so. I know I pretty much say every new chickpea cookie is better than the last blah blah blah, but seriously – if you’ve been on the fence about making any of the recipes so far, I encourage you to make either of these and report back to me about how much you are in love. :)
<3 C
These look amazing! I’m a big fan of both flavor combos, so I would have a hard time deciding which one to make. I could use one of each right now, actually
I just want to make a huge batch of the chocolate dough and eat it straight. It’s so good.
Yeah, I’m pretty sure these will work – can’t wait to bake them, and thankfully, with your upcoming post in mind, I purchased a bag of Andes mint baking chips since CD discovered my stash of the regular sized mints in the freezer. I knew those wouldn’t last through the weekend.
Thanks Christin. So very excited! S’mores look amazing too.
I can’t stop thinking about your version with the walnuts. I need to make some more asap.
Ok, when you pull out scissors and marshmallows, you know things are about to get fun! Smore’s hands down is the winner! YUM. Definitely making these bad boys.
Tattoo talk. I want my anniversary scripted on my left wrist. I kind of want crows on either side of it too. We love crows and they mean a lot to us. I’m pretty sure you are one of the only people I know to get that. I know most people think that stuff is the kiss of death, but my heart and soul belongs with Tony. It’s something I’ve always wanted and I am getting it this year. I don’t play into the voodoo crap with tattoos. I was going to get a ring tattoo, but I don’t like the fact that they wash off so much and my hands are always so dry, so I would have to get it done over and over. I love the shamrock on my ankle and don’t regret it at all 18 years later. I think it’s time for a new one!
Cutting food with scissors feels wrong and therefore fun, I don’t know why.
You know I LOVE the tattoo idea. You and Tony are the real deal, and I know you’ll love having that reminder with you wherever you are! What is the significance of the crows to you two? I love crows, but so many people find them ominous and creepy. I think they’re beautiful! I don’t regret any of my tattoos, even my tribal tramp stamp (lol)… it signifies an era of my life. Two of our good friends own a tattoo shop and are married. They each have each others’ names tattooed on the other one. Tina has “Roger” tattooed on her neck, and she says if they ever break up she will just tattoo “Jolly” on the other side, “since pirates are the new black.” Cracks me UP. And the “love” on my wrist was actually a tattoo I got with my ex (he got “life”), and I still don’t regret it.
Yay – you did the marshmallow version!!! I can’t wait to make these. In 20 days when my cleanse is over. *sigh*
A perfect way to reward yourself for your incredibly hard work! My hat is off to you! xo
Great blogger minds think alike with the mint chocolate cookie postings today.
I requested wild fermentation from the library this weekend and its waiting for me! I can’t wait to pick it up tomorrow…..oh, the adventures I’ll have.
THAT BOOK. Can’t wait to hear what you think about it. You’ll love it.
wow- they both look crazy good. I can’t pick which I’d want to make first!
Yummy!!! I have had the chickpea cookie dough dip on my mind – but I’m not a huge fan of cookie dough. This would be a much better alternative!
The chocolate dough… oh mah gawd. So good.
Um, yeah. I’m going to try these out too. I have chickpeas soaking as we speak!
I am also planning on making some with coconut flour… oh. and coconut flakes! Hell yes- that’s a great idea!!
I’m still tickled over how much you like them! Your enthusiasm is inspiring to me, Lauren!
Want to make me some cookies?
Maybe. What’s in it for me?
I need to get on this chickpea cookie train…all aboard?
Chooo choooooooooo! Seriously though. Get on the train.
S’mores? I’ve died and gone to heaven. Marshmellow is my absolute favorite lately. I cannot get enough of it. Especially when they are broiled like that. Will be trying this!
Seriously… that melty brown crunchy goodness is the best. Let me know if you try them out!
Oh my gawd, you’ve outdone yourself with those smores cookies. And I have an oooold package of graham crackers in the pantry I’ve been wondering what I should do with…now I know!
A perfect to way to use them up, for sure!
WOW. the smores one has me completely drooling. I love that you have so many chickpea creations under your recipe belt. love your kitchen skills!
I may not know how to make a bunch of different things, but I can take one thing and beat it to death.
They really are good though, ha!
These cookies look absolutely amazing!! I just tried your classic peanut butter chickpea cookies last weekend and they were delish…I am keeping my eyes on these chickpea flavors!!
I’m so happy you liked them!! There are definitely new flavors in the works. By the way, I just clicked through to your blog and I’m madly in love with your heart tree design. So gorgeous!
Yay! 2 new ones to try
So listen to this…2 weekends ago, I went to the store and made sure to pick up all the ingredients for the s’mores cookies. I sat them on the counter next to the oven…got busy and forgot…and then proceeded to eat half the box of graham cracker cookies over the next week! And now? NOW? I’ve given up nut butter for Lent and CAN’T make them!!! My level of procrastination/stupid knows no bounds…I am slapping myself in the face right now!