Chocolate Chickpea Protein Cookie Recipe
216 Calories
23 g Carbs
7 g Protein
11 g Fat
Total Time
12 servings

Peanut butter and chocolate with a molten chocolate center? Yes, please! Try this unique gluten-free cookie recipe for a tasty triple-chocolate treat!

Cookie Dough Ingredients

Chocolate Filling Ingredients

  • 4 oz dark chocolate
  • 2 tbsp natural peanut butter

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  1. Using the double boiler method, melt the dark chocolate together with 2 tablespoons of peanut butter over hot water.
  2. As soon as the peanut butter and melted chocolate are well mixed, remove the mixture from the heat and let it cool.
  3. Use the cooled chocolate mixture to form 12 dots, about 5/8 inch in diameter, and place them on a plate or cookie sheet. Refrigerate the chocolate drops and let them cool completely.
  4. While the chocolate fillings cool, process the chickpeas in a food processor or blender with maple syrup and 2 tablespoons of peanut butter until the mixture is smooth.
  5. In a bowl, mix the coconut flour, cacao, and baking powder. Add the dry ingredients to the blended chickpeas and mix together. If the batter is too thin, add more coconut flour.
  6. Line a cookie sheet with parchment paper. Preheat the oven to 350 degrees F.
  7. With a tablespoon, take a scoop of the batter and drop it on the cookie sheet, repeating until you have 12 cookies. Make a dent in each mound and fill the hole with a chocolate peanut butter dot. Close up and seal the cookie dough around the chocolate peanut butter dot.
  8. Top each cookie with chocolate chunks.
  9. Bake for 8 minutes. Turn off the heat and let the cookies cool inside the oven.

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