Peanut butter? Check. Chocolate? Check. Yep, these cookies not only include the two most deliciously compatible ingredients, they are healthy to boot! High-protein, no flour, low sugar, the texture of these cookies are EXACTLY like a baked cheesecake. With a subtle peanut-buttery flavoured centre and chocolate peanut butter shell, these decadent cookies have chickpeas to thank for their high protein content.
A double-whammy of protein is provided by peanut butter featured in both the cookie dough batter and chocolate peanut butter coating. I highly recommend using peanut butter made with only 100% peanuts to avoid any unnecessary sugar, oil and salt – just check the ingredient list on the back of jar if you’re unsure. This recipe yields nine medium-sized cookies that look like golden nuggets of heaven prior to coating:
Indeed delicious in their own right with a consistency close to a fudgy cookie-dough when consumed fresh out of the oven, all the magic happens when left to firm in the fridge, ideally overnight if you can wait! Alright alright, I may have broken my own rule and eaten one (OK, I ate three) as soon as they were cool enough to tolerate. In my defence, the smell of these baking is intoxicating…you’ll see.
You can easily make the chocolate peanut butter coating while these are cooling, then set it aside to allow for the sauce to gradually thicken over a period of about 30 minutes. Then it’s simply a matter of dunking each cookie until the tops and sides are coated – you can use your fingers for this, or a small pair of tongs (but where’s the fun in that?!). While the topping is still gooey, top these off with a sprinkle of dry roasted peanuts to provide that essential cookie crunch. NOTE: these cookies can easily be made vegan by simply subbing the dark chocolate with carob used in the chocolate peanut butter shell.
- 1 can chickpeas
- 1/2 cup peanut butter
- 1 banana
- 2 tsp vanilla extract
- 1/4 cup coconut sugar
- 1/4 tsp Stevia
- 1/2 tsp baking soda
- 1/4 tsp salt
Peanut Butter Chocolate Shell Ingredients
- 1/4 cup dark chocolate, smashed (50g)
- 1/4 cup coconut oil
- 2 tbsp peanut butter
- Pinch Stevia
- Handful dry roasted peanuts (chopped)
Place a sheet of baking paper on a baking tray and set aside. Preheat oven to 180C/350F. Rinse chickpeas very well under running water and pat dry with paper towel. Add all cookie ingredients to a food processor and process until batter is smooth and creamy. Using wet hands, form batter into 9 balls and place on baking tray and slightly flatten with wet palms. Bake for 15 minutes or until golden. Remove from oven to cool.
Heat a small saucepan on low and add the the coconut oil, remaining peanut butter, Stevia and chocolate. Stir until a smooth sauce forms. Allow to cool for 30 minutes until mixture thickens. Dunk each cookie into the sauce until the tops and sides are coated and place back back on the baking tray. Sprinkle tops with the chopped peanuts and store in the fridge.