Chickpea Chocolate Buttons

chickpea chocolate buttonsI am not such a fan of peanut butter, so I use almond butter instead. leave the almond butter out. never put it in the fridge… like it says on the container. I have a hard time mixing it back together after the oil separates from the almonds in the fridge. And I use it fast enough in our house with e.g. apples dipped in it or just spread on some toast…. delicious!
These are a super duper winner… kids come back asking for more.
It is rich in flavor (I triple the chocolate chips) and moist enough. The only catch is … not low calories!
But oh so yummy!
I get the organic cans from Eden at Amazon.com or the Common Market in Frederick, MD. The Almond Butter is organic at Costco available. The honey (raw from Breezy Willow Farm in Eldersburg, MD) you can also substitute with Xylitol.

Enjoy

Chickpea Chocolate Buttons
Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter, Sun Butter Natural or almond butter – room temperature
¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½” balls. Place onto a Silicone pat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Notes
My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. 🙂
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

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