YUMMMMMMMMMMM. Here I am, back at it again with my favorite flavor combo in the world…chocolate and peanut butter. It really can’t be beat. The best thing about these cookies aside from the chocolate and peanut butter? The secret healthy ingredient and complete lack of flour.
I’ve used this secret ingredient before and I already have a new recipe I want to try with it in the near future. Can you guess? It’s chick peas! Or garbanzo beans, depending on where you’re from and which name you like better. If you’re shaking your head and saying “why would I ever put beans in my cookies?” then you really just need to get over yourself and try it. Once you add peanut butter, you can’t tell there were ever beans in your cookie.
Don’t skip out on the sea salt either! You need it to really bring the flavors out, plus I love the crunch that coarse sea salt adds 🙂 Is that weird? Maybe this somehow relates to how I will only use raw sugar in the brown packets when I get iced coffee because I like the crunch when I drink it through a straw! I got this sea salt at the grocery store in a little 3 or 4 ounce bag.
Sea Salt Chocolate Dipped Peanut Butter Cookies
Servings:
Ingredients
- 1 cup garbanzo beans
- 6 tbsp Simply Jif creamy peanut butter
- 1 scoop Cellucor Peanut Butter Marshmallow whey protein
- Vanilla beans from 1 pod, (can sub 1 tsp vanilla extract)
- 1/4 cup + 1 tbsp unsweetened vanilla almond milk
- 2 tbsp Truvia Baking Blend
- 1/3 cup Ghirardelli 60% Chocolate Chips
- 1/2 tsp large grain sea salt
Instructions
- Pre-heat oven to 350 degrees.
- Add garbanzo beans, almond milk, Truvia and peanut butter to food processor and blend until smooth. Add vanilla beans and protein powder and continue to blend until smooth.
- Spray a mini-muffin baking pan with non-stick cooking spray. Add cookie dough to fill each tin up to about half full.
- Bake at 350 degrees for 8-9 minutes. The cookies will still look soft, but they are done. Transfer cookies to a wax paper lined baking sheet and flatten with the back of a fork in a criss-cross pattern while still hot, then allow cookies to cool.
- Heat chocolate chips in glass dish in microwave for 30-60 seconds, or until they are melted enough that they can be stirred. Heat for another 15 seconds if needed to stir the chocolate smooth.
- Dip cookies in dark chocolate to about halfway up the cookie. Use a spoon to get chocolate into the nooks and crannies, even out the chocolate and remove any excess. Place dipped cookie on a baking sheet lined with wax paper.
- Once all cookies have been dipped, add a pinch of large grain sea salt on top of the chocolate on each cookie. Allow chocolate to harden before serving.
- ***Don’t put your cookies in the refrigerator!*** This will make the chocolate sweat as it cools and will ruin your sea salt. Store in a non-air tight container like this at room temperature for up to 3 days.
Nutrition Information
Calories: 93kcal (5%), Carbohydrates: 8g (3%), Protein: 4g (8%), Fat: 6g (9%), Cholesterol: 2mg (1%), Sodium: 118mg (5%), Fiber: 2g (8%), Sugar: 3g (3%)
Pro Tip: Try to add the sea salt just before the chocolate hardens to the point where the sea salt wouldn’t stick anymore. This will help keep it from dissolving at all while it’s sitting in the wet chocolate.
