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Tuesday, May 14, 2013

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The "I Dare You" Chickpea-Peanut-Butter-and-Honey-Dark-Chocolate-Chip Cookies

These cookies perform a Rumplestiltskin-style trick: One minute you’ve got a pile of beans, the next minute, gooey, decadent, I-want-to-eat-every-last-one cookies. It defies logic. And it sounds more than a little gross, and just, *why* would anyone do this, and how, and, really, WHAT?!?

I KNOW.

Believe me I know!

Nevertheless, I made them. I’ve been fixated on chickpeas for weeks now (honey-roasted chickpeas, anyone?), and also on making the perfect peanut-butter-olive-oil-dark-chocolate-chip cookies. (You would not believe how many deliciously imperfect pb cookies I have in my freezer right now.) But at last, these two obsessions collided, and I am in awe. Remember the booodseees? No? After eating these, I don’t, either.

These cookies were inspired by this recipe. I smooshed them into more cookie-like shapes, cooked them a bit longer, and added more peanut butter, chocolate, and, naturally, olive oil. They taste sweet, peanut-buttery, and with more than enough dark chocolate. And the dough! It’s chewy and light … honestly, something magical happens when the peanut butter and honey combine with the chickpeas. I’m not going to try to unravel the mystery, and maybe you shouldn’t, either. Just make them. I dare you.

***

Ingredients

1 ¼ cups chickpeas (I had some soaked and cooked in the fridge, but canned will do – just dry ‘em off first, sandwiched between a couple paper towels)

a heaping ½ cup peanut butter

2 tsp vanilla

¼ cup honey

a drizzle of olive oil (about 2 tbs)

1 tsp baking powder

a pinch or two of salt

2/3 cup dark chocolate chips

 

Directions

1. Preheat the oven to 350°. Line a cookie sheet with parchment paper & spray with olive oil.

2. Measure out your chickpeas, and make sure to dry them off first on paper towels.

3. Puree in a food processor fitted with a steel blade. Scrape down the edges, and pulse again a few times until the "dough" is completely smooth.

4. Add all the remaining ingredients (except the dark chocolate chips). Puree!

5. Pour the cookie dough into a bowl, and add in the chocolate chips. The dough will be super sticky. Don’t worry, keep going…

6. Scoop out heaping spoonfuls of dough and drop them onto the parchment. (You can also form the dough into balls with wet hands, but I found this got too messy for me.)

7. Bake for about 13 minutes. Eat them warm! Or cold! I love them either way.

Previously: The Spinach-Dill-Walnut-Onion Frittata

Natalie Eve Garrett is locked in a tower spinning straw into gold. (But she still has prints of her artwork for sale here!)

158 Comments / Post A Comment

par_parenthese

Cookies without grain or refined sugar. Dead. I am dead. Might make these today.

aphrabean

@par_parenthese ME TOO! Oh, me TOO!

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both on the floor of the kitchen with the (empty) bowl on my lap and both of us with chocolate-rimmed mouths. sell horseboxes

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emjb@twitter

My soy-, dairy-, gluten-allergic husband might get a little excited about these.

grizzle_bees

@emjb@twitter Vegan(he)/GF veg(me) couple here. I envision a perfect future, both on the floor of the kitchen with the (empty) bowl on my lap and both of us with chocolate-rimmed mouths.

fondue with cheddar

@emjb@twitter COME TO PHILADELPHIA http://sweetfreedombakery.com/

grizzle_bees

@fondue with cheddar Yeah man! We were there a couple of weeks ago and went there (as per your recommendation, you rule). Between that place and Slice it was a food-tard heaven.

fondue with cheddar

@shart_attack Hooray! I TOLD YOU IT WAS FABULOUS. :D I don't even have any of those dietary restrictions* and I'm a picky eater, and I loved it.

*Strangely enough, I'm only allergic to the healthy stuff like fresh fruits and veggies and nuts.

What's Slice?

Inkling

@fondue with cheddar
New York's hottest club, illegally parked behind the statue of liberty, by club owner Tranderson Cooper.

tilenk

@fondue with cheddar Philly is the place to be! And this oddest cookie recipe turned out great. Check out Webtoor and find similar goodies for you!

PatatasBravas

This is the weirdest cookie recipe, and I will try it and report back!

(the dare was really what sold me)

PatatasBravas

DELICIOUS

and very gooey, not cakey, not sure why, but still gobbled them all

Hot Doom

[with dead eyes] Yes Natalie Eve Garrett. I will make these. I shall go forth and make these and it will be beautiful and terrible and all will be brought to their knees.

omgkitties

Went from 'hm, these look promising' to 'making these tonight' in oh, 10 seconds.

aphrabean

@omgkitties I need to procure some chocolate, and then it shall be done. I WAS going to use those chickpeas in the freezer for a nice hearty soup but NOT ANYMORE.

omgkitties

@aphrabean I have a couple cans in my emergency backpack so if I don't make it to the store that thing is getting raided.

laurel

I'm genuinely all for weirdo cookie recipes and stuffing beans in alll the foods but I need more info about texture.

Neve Garrett

@laurel The dough part is soft and chewy and really you'd never guess it was anything other than regular cookie dough. (I served it to dinner party guests, along with zucchini brownies, my other new favorite magic-trick dessert. Everyone ate more than one. And no one suspected a thing, muah ha ha;)

Neve Garrett

@Natalie Eve I'm just gonna add this here: these are also great with a bit less chocolate (~ a heaping 1/2 cup of dark chocolate chips). Depending on your mood/choco-preference!

laurel

@Natalie Eve Soft and chewy is good. So, more like a brownie or fudge texture, rather than the light crisp of a cookie that has that molecules-of-fat-and-flour combo?

Neve Garrett

@laurel Definitely no crispiness in these. I think of them as having a soft gooey cookie texture, but I bet they would work well as blondies, too...

Dancercise

Beans in cookies is weirdly the best! I made an Alton Brown lentil cookie recipe once and they were amazing! They had cinnamon and dried cherries and oh, they were marvelous. I'll have to dig that recipe out again... after I try this one, of course!

Diana

@Dancercise

Oh please do! These intrigue me but lentil cherry cookies sound incredible!

Dancercise

@Diana
Found it! It says to use any kind of dried fruit, but I remember loooooving the dried cherries.

smartastic

I happen to have a bag full of salted dark chocolate at home. If I didn't add more salt to the batter, do you think that would work?

PistolPackinMama

@smartastic I think it would just plain work, no salt reduction needed.

Diana

You know, this recipe sounds crazy but then I started thinking about how so many countries use red beans in dessert and red bean paste is one of my favorite flavors EVER, so why not! Sweet chickpeas! It's a wacky world out there!

Neve Garrett

@Diana OMG ME TOOOO. Agreed on all accounts. Hooray for sweet beans!

knittinator

I made these a while back. I wanted to like them SO, SO MUCH! I just couldn't though. *sigh*

stonefruit

Natalie, what do you think about subbing in another type of nut butter? (Peanuts/peanut butter make me break out around my mouth, oddly enough.) For example, almond butter? hazelnut butter?

I think almond butter might not have enough oil, but the hazelnut butter (full disclosure, I made it myself and have been struggling to use it up) seems to have a goodly amount.

Neve Garrett

@stonefruit I don't know for sure, but I've been baking with almond butter a lot lately and it's always wonderful. Try it! Worst case scenario: you pluck out all the chocolate chips and eat them warm.

stonefruit

@Natalie Eve OR worst-case scenario I have lumps of molten chocolate-hazelnut goo, and I eat them with a spoon; in other words, NO DOWNSIDE HERE.

Megasus

@stonefruit I have never had trouble subbing almond butter or cashew butter in things, so it should be fine!

Canal

@stonefruit I made these today! With almond butter! (the creamy kind that gets oil on top that you need to stir). They are definitely a little health foody in both taste and texture, but still better than most gluten free cookies I've tasted. Mine came out a little dry & crumbly; I'd maybe add some more olive oil next time?? But there will be a next time. And the raw batter is DELICIOUS.

I used canned chickpeas that were kinda salty, so I xtraxtra rinsed them but ended up still adding a pinch of salt, and they're definitely not too salty. I would also use regular semisweet chocolate chips next time (I used fancy 70% chips that were too bitter). Oh and follow the directions and puree the chickpeas before adding other ingredients (oops! but it seemed really smooth). AND LET THEM COOL BEFORE EATING. They're much better when not Hot.

@serenityfound

@Canal I agree about the chocolate chips. I used 65-70% dark chunks and it threw the flavors off a little. Mine were a little too moist, though (I think because my natural PB was a little oilier than expected). I didn't think I put a ton of OO in, but I'm definitely going to try reducing it next time.

buckachu

This might be a baking-dummy question, but can I use a hand mixer instead of a food processor? I don't have a fancy-schmancy food processor (or a blender because I suck) but I am super into this recipe and want to try! Any advice?

Neve Garrett

@buckachu Hmmmmm. The thing is, you need more than that churning action, you really need to puree those beans til they're smoooooth. Do you have a mortar and pestle? If not, you could try microwaving the beans first, then mashing them with a fork. It might take a while but I think it'll *eventually* work!

buckachu

@Natalie Eve Thanks!! I am nothing if not patient, so I will try to microwave and fork method! Or maybe I will be a grown up and buy a food processor since I do love baking.

@serenityfound

@buckachu Do you have a blender? I used to make hummus in a blender all the time and it worked relatively well. Then you only have to mash the bigger chunks (if there are any left)!

Megasus

@@serenityfound I have used a potato masher (uh...and my hands, which were clean!) instead of a food processor before and it worked out pretty well.

@serenityfound

@Megasus True, but I always find consistency of texture an issue when hand-mashing. I can't seem to really get things "pureed" - like the difference between whipped and mashed potatoes.

@serenityfound

@all Update! Made these last night sans food processor (due to the house pup just coming home from an operation & not wanting to rile her up) and they were super tasty. I definitely would recommend using a blender/food processor, though, as I don't think the texture was quite right or smooth enough after mashing by hand.

OhMyGoshYouGuys

THANK YOU! My heart gets happy when I come across grain-free baking recipes. Now, how about a black bean brownie recipe?

Neve Garrett

@OhMyGoshYouGuys I do have one -- SOON! Really I have such a backlog of delish desserts for you. But the zucchini brownies are up next -- they are *magical*. Maybe I need a dessert blog. Or maybe I can turn my freezer into a portal for 'pinners...

OhMyGoshYouGuys

@Natalie Eve Mmmmmmm, zucchini brownies. Yes, yes, yes, yes, yes.

Marm

@OhMyGoshYouGuys

I recently made a brownie recipe I found online that had all the brownie basics ie eggs, butter, brown sugar, walnuts,chocolate but used besan(aka chick pea flour - available at Indian groceries) instead of wheat flour and they are REALLY GOOD. The only caveat was to not taste the uncooked batter as the chickpea flour made it weird. When cooked the chickpea flour is undetectable to my palate, and my newly wheat hating guts were not hating this !

OhMyGoshYouGuys

@Marm Oooh, I happen to have several bags of chickpea flour. That recipe sounds great.

RobinHanded

Oh, god, my gluten-intolerant vegan daughter taught me to make a version of these that uses applesauce instead of peanut butter, and it is SO GOOD it is now my favorite dessert of any kind. Skeptics, prepare to be amazed: there is no way you'd recognize chickpeas (aka garbanzo beans if you grew up in FL like me) as the main ingredient. It's just chewy awesomeness.

Count me in the Yay for Chickpeas! contingent. They are the little black dress of food.

does it need saying

@RobinHanded Oh, I need this. Is it the same only sub equal amounts of applesauce for the peanut butter?

RobinHanded

OhMyGoshYouGuys, I am intrigued by the black bean brownie idea and may try it out this weekend. Though I'm wondering if adzuki beans might work better. Hmmm.

Back to the black bean version, though, what do you think of using mole sauce (not made of moles, people) as an ingredient? I make my mole sauce with an unsweetened chocolate base anyway.

Miss Maszkerádi

Help. I do not own a food processor, and I must know if it is possible to get the chickpeas properly pureed without one. Because this recipe demands to be tried. (Especially because I have three papers to procrastinate!)

cminor

@Miss Maszkerádi Chickpeas get smoother when you remove the skin/shells/whatever that is that covers them.

Squeeze them (yes, each one individually, only takes like 10 min), and they pop right out. Helps tremendously with texture. I think it will be much easier to mash them down with those removed. I have a blender though, so I don't know how helpful this is.

nzle

I made these tonight and they were sooooo easy and really really really good -- I love the chickpea-y, peanutty combo so much that I wouldn't mind leaving out the chocolate entirely next time. Thank you!!

Neve Garrett

@nzle Yay, so glad you liked them! And: I've been thinking the same thing ever since my last batch!

mabellegueule

Mmmm yes please! The chickpea cookie cake from the Chocolate-covered Katie might be my favourite food, so you don't have to sell me on chickpea baking.

Did you make these with all-natural pb with nothing added, or Kraft -style?

Neve Garrett

@mabellegueule All natural PB, and freshly soaked/cooked chickpeas (not canned). So these could come out a lot saltier, depending on what you use... but prob still delish?

boheem

Is there any way. ANY WAY. you can make them without a food processor? smash them up manually for a few hours? at all?? I'll do anything

Neve Garrett

@boheem I commented on that up thread -- ask @buckachu! (And I hope it works!)

Dancercise

@Natalie Eve
Natalie! I love that you answer people's questions in the comments! I have a question for you... is the olive oil amount supposed to be teaspoons or tablespoons? The recipe says tbs, so I went with tablespoon, but they seem a little too liquid-y and didn't really set up right after 13 mins in the oven. They're still very, very gooey in the center. Thanks!

Neve Garrett

@Dancercise I did use two tablespoons, but definitely experiment with less (or I will for you, and let you know! I'm going to try leaving out the chocolate, too;) These are gooey cookies, though, for sure (but "very very gooey" might be too gooey!). It might take a half-cup of flour to reeeally firm them up, even though I love the simple, powerhouse ingredients just the way they are. ALSO: I cooked these using *convection*. I always do this with baked goods nowadays, because I've found they just bake more evenly, esp if I'm making more than one sheet (or cooking dinner at the same time!). Adding a minute or two would probably accomplish *roughly* the same thing. And maybe making smaller cookies? I'll happily play around with all of this:) I hope they were still yummy!

Dancercise

@Natalie Eve
Thanks! They did set up a little bit more as they cooled completely (and of course they were super delicious), but they are still so soft they fall apart when you touch them! I think the convection is probably the answer, so I might cook them longer or 25 degrees hotter next time I make them. And there will be a next time! These are amazing!!

sheistolerable

Hmm. I made Chocolate Covered Katie's deep dish cookie pie and it was chickpea-y as hell. However, perhaps here the peanut butter would cover that particular taste.
Honey roasted chickpeas, however? Now that's relevant to my interests.

Oh, squiggles

I am late to the party, but this sounds so intriguing...what if I used hazelnut butter instead of peanut butter? (whoops, someone asked this upthread, nvm)

Also, I learned somewhere on the 'Pin to peel my chickpeas for smoother hummus, and that was a good thing to do. Should I do the same for these, or will it not matter?

Neve Garrett

@Absurd Bird Yes, I'm sure they would be smoother! Since I always like cooking the quick-and-easy way if I can get away with it, I didn't bother (& they were still super yummy).

Oh, squiggles

@Natalie Eve Finally got around to trying these, used cashew butter instead of peanut butter, and they were great!

zeytin

Man, I'm living abroad in a sub-let and I don't have a food processor, and I am just really regretting that right now.

tea sonata

This and the Clafouti have meant I now have a new folder in my bookmarks for recipes.
And I bought a hand blender today for a fiver! Winner.

pajamaralls

You made cookies out of beans, yo!

But really, these look so good.

stonefruit

I made them last night! I used my hazelnut butter and canned chickpeas (I removed the skins, which I've always rolled my eyes at but it was actually quite restful and satisfying, like peeling a sunburn). The flavor is so delicious, but the texture made me wonder if I did something wrong - they didn't quite become cakey or chewy in the middle, just sort of less sticky/gooey. Maybe I would skip the olive oil next time?

Either way, I'm stoked by how they turned out, and also excited to give one to my boss, who is allergic to eggs and has celiac and thus rarely gets to enjoy office baked goods!

Dancercise

@stonefruit
Same thing happened to me! I think I didn't cook them quite long enough, even though I followed the recipe. They set up on the outside, but not on the inside. The flavor is awesome, though, so I'll probably play with the proportions and cook time to make them even better next time.

AK4
AK4

what about Nutella, no chocolate chips, less honey? either way, I'll try tonight!

cmeggles

OMG A THOUSAND THANK YOUS FOR THIS.

-A Newly Gluten Free Lady who has been dreaming of baked goods

Heat Signature

I am so, so excited to make these.

siniichulok

I just made these today and they are AMAZING! (I simply HAD to test a cookie since I'm going to be sharing them with others) One huge plus was eating the cookie dough without fear of salmonella....

@serenityfound

@siniichulok And the dough is SO TASTY. Like, I may have liked the dough a little better than the finished product.

cupcakecore@twitter

Chickpea flour is a thing that exists and it's not too hard to find...it might be useful in these cookies, especially if people can't mash chickpeas. I don't know what you would thin it out with (water? some kind of [soy/almond/rice] milk?) but I bet it would work well.

Also should you decide to sub almond butter (because not everyone eats peanuts), I find almond butter baked goods are at their most sublime when you add a little almond extract.

peaches

I made these. They are not good, not even close. Don't waste your chocolate.

snowmentality

I just made these, let them cool, and just now tried one. YUM. They are so good. I seriously do want to eat all of them. They're soft, dense, and chewy -- sort of like the texture of rum balls, or no-bake chocolate peanut butter cookies.

I used canned chickpeas (rinsed well and drained/dried on paper towels), organic unsweetened peanut butter, and Toll House dark chocolate morsels (53%). Otherwise I just used basic grocery store honey, vanilla, baking powder, and extra-virgin olive oil. I didn't add salt. I used a food processor as directed.

Note: I did use a whole can of chickpeas, which measured to 1 1/2 cups rather than 1 1/4, and didn't change the amount of any other ingredients.

These cookies aren't very sweet -- which makes me like them more, because I prefer less-sweet things in general. There's just a touch of sweetness from the honey; otherwise you mostly taste peanut butter, chocolate, and just a hint of saltiness (presumably from the canned chickpeas). I love it. But if you like sweet cookies, you probably won't like these (or should add sugar).

Note that these don't spread out as they bake, so don't worry too much about leaving lots of space between spoonfuls of dough on the cookie sheets.

MMTortuga

delightful! just made these w/o the vanilla extract b/c i didn't have any but had the other stuff, and they were delicious! i will be making them again, i will be adding vanilla if i have some, i'm sure that makes them that much better. also delightful that we can get 77 comments in without the word "calorie" used. but my inquiring mind will end that here. just for the math of it, back of envelope we're looking at 110.7 calories, 7.4g fat, and 3.4g protein per cookie. that's making 24 cookies. i did mostly all "good" ingredients, so this is probably the low range, although i don't see it going up by any more than 25%. all that being said, is worth all 2,600 - 3,300 calories - i'm going to eat them ALL!!!!! YUM!

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Trey-Jen Morgan@facebook

We make these every weekend. We messed up once and forgot any sweetners, so now we prefer them with out any. Sometimes I like to add couple tbsp of cocoa powder.

danna

Made these today and they were yummy and very soft. I used a whole can of chickpeas (1.75 cups) without upping the other ingredients. I substituted a combination of agave and golden syrup for the honey to make them vegan. I also used about 1/2 cup of mini vegan semi-sweet chocolate chips. Oh, and they didn't spread at all. I used a mini cookie scoop (like a small ice cream scoop), so they came out like little domes. Next time, I'll smoosh them down flatter, so maybe they will crisp up a little more. Or maybe I'll go buy some more chickpea flour and add some to the batter.

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I made an Alton Brown lentil cookie recipe once and they were amazing! They had cinnamon and dried cherries and oh, they were marvelous. I'll have to dig that recipe out again... after I try this one, of course.
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Natalie, what do you think about subbing in another type of nut butter? (Peanuts/peanut butter make me break out around my mouth, oddly enough.) For example, almond butter? hazelnut butter
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