Yummy Peanut Butter Chocolate Chip-pea Cookies (gluten free and vegan) made and eaten within 20 mins!

Peanut Butter Chocolate Chip-pea Cookies made and eaten within 20 minutes (-:

Prep time
5 mins
Cook time
10 mins
Eat time
5 minutes (depending on how many cookies you’ll eat)
Total time
20 mins
The secret ingredient to these grain-free chocolate chip cookies are chickpeas. They taste amazing! And chickpeas have great health benefits and are considered as one of your five a day!

Health Benefits of Chickpeas

  • Fiber Advantage and Weight Loss: Like other beans, Chickpeas, are rich in both soluble and insoluble dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol) and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders.
  • Protein for Vegetarians: Chickpeas are a good source of protein. Combined with a whole grain such as whole-wheat protein, they provide amount of protein comparable to that of meat or dairy foods without the high calories or saturated fats.
  • Manganese for Energy Production: Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. Just one cup of garbanzo beans supplies 84.5% of the daily value for this mineral.
  • Iron Boost: Garbanzos can boost your energy because of their high iron content. This is particularly important for menstruating women, pregnant or lactating women and growing children. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is part of key enzyme systems for energy production and metabolism.
  • Stabilizing Blood Sugar and Low Glycaemic Index (GI): Soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like garbanzos can help you balance blood sugar levels while providing steady, slow-burning energy. They have low GI value of 28 – 32 means the carbohydrate in them is broken down and digested slowly. This is helpful for weight loss as it controls appetite.
  • Heart Healthy: Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. Studies have found chickpeas lower the risk of heart attack
  • For Women: Garbanzo contain phytochemicals called saponins, which can act as antioxidants. It could lower the risk of breast cancer, protect against osteoporosis and minimizes hot flushes in post-menopausal women.
  • Weight Loss: Due to high fiber content and low GI, chickpeas are excellent for weight loss diets. Salad with chickpeas are tasty and can keep you full longer, controlling the appetite.
(updated recipe by Megan – The Gluten Free Vegan)
Recipe type: Cookies
Serves: 24 cookies
Ingredients
  • 1 x 19 oz can chickpeas, drained, rinsed and patted dry
  • ¾ cup natural peanut butter (see note)
  • ¼ cup maple syrup or agave nectar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • Pinch of sea salt, optional
  • ¼ – ½ cup vegan chocolate chips
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In the work bowl of your food processor combine all ingredients except chocolate chips. Blend until completely smooth, stopping to scrape down the sides as needed.
  3. Add in chocolate chips and pulse a few times.
  4. Drop by teaspoonfuls on prepared baking sheet. You don’t need to leave a lot of room between the cookies as they don’t spread out or rise up much at all.
  5. Bake in preheated oven for 10 minutes. Remove from oven and let sit for about 5 – 10 minutes before removing from baking sheet.
  6. Cookies can be eaten when warm and can be frozen.

Note: I used fresh ground peanut butter which has very little oil (like none, basically) and no salt. If your natural peanut butter has a lot of oil you may only need 1/2 cup of peanut butter. Start with less and add more by the tablespoonful as needed. If your peanut butter is salted you may omit the pinch of sea salt.

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3 Comments

Filed under Uncategorized

3 responses to “Yummy Peanut Butter Chocolate Chip-pea Cookies (gluten free and vegan) made and eaten within 20 mins!

  1. This looks amazing! I’m adding this to my list – and maybe even making it today!

  2. That’s great, Laura. Hope you’ll enjoy them just as much as I do! (-:
    Try to use natural peanut butter if you can though, as the normal one makes it a bit soft and crumbly (but still tasty).
    I should have added this note:

    Note: I used fresh ground peanut butter which has very little oil (like none, basically) and no salt. If your natural peanut butter has a lot of oil you may only need 1/2 cup of peanut butter. Start with less and add more by the tablespoonful as needed. If your peanut butter is salted you may omit the pinch of sea salt.

  3. Pingback: Yummy Peanut Butter Chocolate Chip-pea Cookies (gluten free and vegan) made and eaten within 20 mins! | natasjahellenthal

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