Happy hump day everyone! Boy was today actually a huge hump day. After a busy day at work, all I really wanted to do was go for a fast-paced quick run. Nothing feels better to me when things are a little hectic and stressful than tuning out and falling into a repetitive stride.
You know what else can really help on hump day? Cooking a delicious and guilt-free fun dessert. Ginormous cookie anyone? If you add a little peanut butter and chocolate to just about anything I am satisfied, so I started to think of how I could transform my original Chickpea Cookie Pie recipe. This is already one of my favs, so why not amp it up a bit?
This recipe is fairly fast to make and lasts for about 5-7 days in the refrigerator. I think it tastes just as good cold as it does warm and is perfect for a quick after-work snack or a yummy after-dinner dessert. If you like peanut butter and chocolate, this is definitely a dessert for you!
Chickpea Peanut Butter Protein Cookie
- 2 cans chickpeas, rinsed
- 1 banana
- ¼ c coconut flour (have not tried with other flours, but coconut tends to absorb more water so less is typically needed)
- 1/3 cup honey
- ¼ cup PB (unsalted)
- 1 tsp vanilla
- 2 Tbsp olive oil
- ¼ cup unsweetened vanilla almond milk (have not tried with other milks)
- 1 heaping Tbsp veg vanilla protein powder (have not tried with regular whey protein)
- 2 tsp baking powder
- ½ tsp baking soda
- pinch salt
- 3/4 dark chocolate bar (I used sea-salt, almond dark chocolate)
Pre-heat oven to 350 degrees.
In a food processor, add all ingredients except for the chocolate. Pulse to help break apart the chickpeas, then blend until smooth. Stop a few times to scrap the sides of the processor to assure all pieces of chickpea are well blended and incorporated.
Once smooth, lightly grease a springform pan and evenly distribute the batter. Roughly break apart the chocolate bar (may use chocolate morsels or chips instead). Add the chocolate on top of batter and lightly press down. Top with a small pinch of salt.
Bake for ~35 minutes. The top should start to be a light golden brown. Let cool for 10-15 minutes before serving!