Baking in the kitchen brings back so many great memories. Growing up, my favorite recipe I would make with my mom is chocolate chip cookies. Over the years I’ve been tweaking that original recipe and have come up with a few alternatives over the years. My latest creation are these Peanut Butter Chocolate Chip (Chickpea) Cookies.
This month, Recipe ReDux members are sharing their earliest culinary recollections. When I read this month’s theme I instantly thought of my mom’s classic chocolate chip cookie recipe. You know it’s a tried and true recipe when the paper it was typed up on (note: from a typewriter) is all torn and there are food spills and stains all over it.
These cookies are always made when guests are over for any holiday or celebration. It has become a dessert staple in our house. But they are not the healthiest (hello butter and sugar!). I’m all for sweets in treats in moderation, but it’s fun to recreate a classic with a healthier twist.
Beans have been sneaking in to more and more baked goods lately because 1) it can help reduce the amount of flour 2) beans can add a boost of protein and fiber. I used chickpeas since they have a very neutral taste and they match the color of chocolate chip cookies best.
Of course, I had to add peanut butter because peanut butter and chocolate is my favorite combo. And just for fun I added some chia seeds. I really enjoy the added texture it gives to these cookies.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup whole wheat pastry flour
- ¼ cup chia seeds
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup peanut butter
- ¼ cup brown sugar
- ¼ cup unsweetened applesauce
- 1 tbsp vanilla extract
- 2 eggs
- ½ cup chocolate chips
- Preheat the oven to 375 degrees. Spray 2 large baking sheets with cooking spray or parchment paper.
- In a food processor, puree the chickpeas until smooth, set aside.
- In a medium sized bowl, mix together the whole wheat pastry flour, chia seeds, baking soda, and salt. Set aside.
- In a large bowl, beat together the peanut butter, brown sugar, and applesauce until smooth. Add in the chickpeas, vanilla extract, and eggs. Beat until smooth.
- Slowly mix in the dry ingredients with a spatula until just combined. Mix in the chocolate chips. (Batter will be thick)
- Scoop the cookie dough batter (about 2 ounces each) onto the prepared baking sheets about 1 inch apart. Bake 10-12 minutes, until golden brown. Transfer the cookies to a wire rack to completely cool.