Estimated reading time: 5 minutes
Looking for a healthier cookie option? Try these high-protein garbanzo cookies made with natural ingredients such as nut butter, maple syrup, sugar-free chocolate chips (or regular), and garbanzo beans.
Dry Vs. Hydrated Chickpeas For Garbanzo Cookies
Who knew that you could make cookie dough made from garbanzo beans?
Chickpeas, or garbanzo beans, are easy to cook, versatile, and counted as a carbohydrate and a plant-based protein.
Many legumes, including garbanzo beans, can be purchased dry and rehydrated cheaper than in a can.
For example, we hydrate dry garbanzo beans by adding 2 cups to a slow cooker with 6 cups of water on high for 4 hours.
However, you can buy garbanzo beans in cans at every Canadian grocery store for around $1.49 if you don’t have the time.
A half-cup of hydrated garbanzo beans offers 22 grams of carbs and 7 grams of protein.
The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae.
Its different types are variously known as gram or Bengal gram, chhola, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. Wikipedia
Nut Butter and Chocolate Chips
To make these high-protein garbanzo cookies, you’ll need nut butter to bind them to the mashed beans.
Opt for nut butter like those listed below.
I used Kirkland natural peanut butter from Costco because that’s what I had to use in the refrigerator.
- Natural Peanut Butter
- Cashew Butter
- PB and Me powdered peanut butter hydrated.
- Hazelnut Butter
- Almond Butter
How To Make High-Protein Chocolate Chip Peanut Butter Garbanzo Cookies
High Protein Chocolate Chip Garbanzo Cookies
Delicious, healthy, high-protein garbanzo cookies made with natural ingredients are perfect as a snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 can of garbanzo beans (chickpeas) 540ml
- 1/3 cup natural peanut butter or any nut butter
- 1/3 cup Almond Flour
- 1/2 cup maple syrup (sugar-free or regular)
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup chocolate chips (sugar-free or regular semi-sweet)
Instructions
- Put the chickpeas into a food processor and pulse until smooth.
- Add the almond flour, nut butter, maple syrup, vanilla extract, salt, baking powder, and baking soda, and process until smooth.
- Scoop the batter into a bowl and then pour in the chocolate chips.
- Mix the chocolate chips with a wooden spoon or spatula to distribute them evenly.
- Using a mini cookie scoop, place 24 cookies on a parchment-lined paper baking sheet.
- Bake in a 350-degree oven for 12-15 minutes (until the bottoms brown lightly)
- Remove and cool on a baking rack.
- Free for up to 3 months.
Prep Ahead Cookies For All Occasions
These garbanzo cookies come together in under 30 minutes, but if you include cooling time, add 10 minutes.
Store the cookies in the freezer for up to 3 months or on the counter in a jar or ziploc bag for up to a week.
I’ve also stored them in the refrigerator and freezer and pulled one out at a time.
Honestly, I like these garbanzo cookies cold in the freezer.
I guess I’m just weird.
Enjoy the recipe, and let me know what you think in the comments.
Mr. CBB
High Protein Chocolate Chip Garbanzo Cookies
Delicious healthy high-protein garbanzo cookies made with natural ingredients and perfect as a snack.
Ingredients
- 1 can of garbanzo beans (chickpeas) 540ml
- 1/3 cup natural peanut butter or any nut butter
- 1/3 cup Almond Flour
- 1/2 cup maple syrup (sugar-free or regular)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pure vanilla extract
- 1 cup chocolate chips (sugar-free or regular)
- Hands Free Mode:
Instructions
- Put the chickpeas into a food processor and pulse until smooth.
- Add the almond flour, nut butter, maple syrup, vanilla extract, salt, baking powder, and baking soda, and process until smooth.
- Scoop the batter into a bowl and then pour in the chocolate chips.
- Mix the chocolate chips with a wooden spoon or spatula to distribute them evenly.
- Place 24 cookies on a parchment-lined paper baking sheet using a mini scoop.
- Bake in a 350-degree oven for 12-15 minutes (until the bottoms brown lightly)
- Remove and cool on a baking rack.
- Free for up to 3 months.