Recipe: Healthy Protein Peanut Butter and Chocolate Chip Cookies

Whilst I'm partial to a cookie (or three) from time to time, I get a bigger kick out of giving them a healthy twist with weird sounding ingredients.

I've made The Londoner's triple chocolate fudgy cookies and loved seeing people's reactions when I revealed that the main ingredient was avocado (insert evil laugh here)...

...and I made a video on some healthy banana oatmeal cookies using just 3 ingredients (with optional extras!) 

So when I saw a recipe for a 5-ingredient peanut butter and chocolate chip cookie made out of chickpeas dancing around Instagram, you can only imagine my flurry of excitement as I rushed out of the door for a round of supermarket healthy cookie sweep. It's no secret that I'm a lover of chickpeas and peanut butter; I'm about to put a ring on it and set up wedding dates as we speak. It's serious and these cookies has only strengthened the obsession.  

These are good. Really good. 

Not only will it hit that cookie cravin' spot but it'll also give you a huge burst of protein too. They're a great pre-workout/post-workout snack and are also great as an after-dinner dessert with a hot mug of (green) tea.

Ready for the recipe?

Of course you are.

CHICKPEA PB & CHOC CHIP COOKIES:

(makes 10 small cookies)

You will need:
1 can of chickpeas (1 and 1/4 cup)

1/2 cup of natural crunchy peanut butter 

1/4 cup honey/agave nectar/pure maple syrup

1/3 cup dark chocolate chips/cacao nibs

1 tsp baking powder

1 tsp cinnamon (optional)

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1. Preheat your oven to 175C and line a baking tray ready with some greaseproof paper.

2. Drain and thoroughly rinse the can of chickpeas. Dry up any excess water and throw them into your food processor.

3. Add in the peanut butter (and a pinch of salt if your taste buds fancy it)

4. Swirl in the honey/agave/maple syrup and baking powder into the mixture.

5. Blend until smooth!

6. Transfer to a bowl and fold in the dark chocolate chips (make sure it's 70% or above) or cacao nibs. 

7. Form into small cookie shapes. They won't rise/spread very much so feel free to give it an encouraging pat down or opt for round cookie bites.  Top with a sprinkle of cinnamon or an extra smattering of nuts (optional)

8. Bake for 10-12 minutes before letting them cool for 5 minutes.

9. Tuck in! They're best served when they're still warm from the oven! 

Tip: These cookies are very soft and won't really set although it shouldn't disintegrate when picked up. 

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You'll be hit with a perfect blend of flavours. 

The peanut butter includes a subtle saltiness and a satisfying crunch, the honey mingles in with a dose of sweetness and the cookie crumbles within the first bite before you're met with the gooeyness of the melted dark chocolate chips. You know it's good when the description starts to read as an overexcited love letter. 

With all the flavours combined, you have yourself a perfectly healthy protein cookie.

Let me know how you get on if you decide to make yourself some!

...Now excuse me whilst I whip up a few batches.