Chocolate Chunk Bean Peanut Butter Cookies

Looking for chickpea cookie dough? Click here!

These are my favourite cookies to make! The Instagram post did so well that I thought I would share the recipe here too.

This isn't your traditional cookie recipe so let go of all your preexisting beliefs! Gooey, warm, dough-y, melted chocolate chunks, creamy. I use chocolate chunks for extra goodness, but you can use chips if you'd like.

These are the BEST cookies, especially straight out of the oven.

As you may already know, I'm not the biggest fan of measuring ingredients so thank you to Texan Erin for the exact measurements. When I make these,  I add a large can of Eden Organic beans with however much nut butter I'm feeling. I usually stick to peanut for these, but almond would be amazing too.

RECIPE

Ingredients

• 1 1/4 cups canned chickpeas or navy beans, well-rinsed, pat dry.

• 2 teaspoons vanilla extract

• 1/2 cup + 2 tablespoons (165 grams) organic natural peanut butter, SunButter Natural or almond butter

• 1/4 cup (80 grams) maple syrup, add less if you prefer less sweet

• 1 teaspoon baking powder

• a pinch of quality salt if your peanut butter doesn't have salt in it

• 1/2 cup (90 grams) chocolate chunks, I don't measure chocolate!

• Options add ins: true cinnamon, maca, ashwagandha, plant-based protein powder...

  
  UPDATE: I enjoy this as cookie dough more than cookies! I eat it right after taking it out of the food processor and adding chocolate chips or cutting up a chocolate bar into small pieces.

Method
1 - Preheat oven to 350 F. Place all ingredients except chocolate chunks in a food processor and mix.  You may need to stop, scrape the dough off the side and process again. Sometimes, I use less maple syrup and a tad of soy milk.
2- Stir in chocolate chunks, the best part.
3- Roll into balls and leave as is or press to flatten if you prefer that style of cookie.  They will not rise very much. Place on parchment paper or a coconut oiled cookie sheet.
4- Bake for 10-12 minutes and I suggest eating while warm. Store in fridge or freezer. The cookies only last a couple days on the counter, but that's not an issue for me because I eat them all!

I often make a big batch using the Eden Organic large can of beans or two small cans and add a little more of everything.

Jordan

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