Chocolate Chip Chickpea Cookie Dough Recipe By Tasty
CHOCOLATE CHIP CHICKPEA COOKIE DOUGH RECIPE BY TASTY
Here's what you need: chickpeas, peanut butter, honey, vanilla, salt, chickpea water, chocolate chips
Provided by Tara Botwinick
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Spread drained chickpeas onto a towel and pat dry.
- Remove chickpea shells.
- Place chickpeas, peanut butter, vanilla, honey, and salt into food processor.
- Mix halfway then add chickpea water to help consistency.
- Add chocolate chips to mixed dough.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 53 grams, Fat 19 grams, Fiber 10 grams, Protein 14 grams, Sugar 25 grams
CHICKPEA CHOCOLATE CHIP COOKIES
These chickpea chocolate chip cookies are soft and fluffy with just the right amount of sweetness. No one will ever guess these cookies are made with garbanzo beans instead of flour!
Provided by Liz Thomson
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Add the chickpeas and nut butter into a food processor and blend on high for 1 minute.
- Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute. You want the mixture to be entirely free of any lumps.
- Add the baking soda, baking powder, and salt, then blend for 30 seconds.
- Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly.
- Once cooled, stir in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
- Bake for 12-14 minutes until the cookies have browned on the edges.
Nutrition Facts : Calories 127 calories, Sugar 6 g, Sodium 353.1 mg, Fat 6.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 1.9 g, Protein 3.8 g, Cholesterol 0 mg
CHICKPEA "COOKIE DOUGH"
No one will ever guess that this "cookie dough" is made with a can of chickpeas! Eat as-is or roll into balls and freeze. You can add raisins, M&M's®, peanut butter chips, then roll them in coconut, powdered sugar, or cocoa. I added chocolate chips and chopped peanuts but the choices are endless.
Provided by Yoly
Time 15m
Yield 24
Number Of Ingredients 8
Steps:
- Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl.
- Stir in chocolate chips and peanuts. Roll mixture into balls.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 11.2 g, Fat 4.3 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.3 g, Sodium 78.3 mg, Sugar 6.3 g
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
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