Peppermint White Chocolate Chickpea Cookies for Holiday Baking

~ These scrumptious “chickpea” cookies swap most of the butter in a typical cookie recipe for a smooth chickpea purée, cutting fat while adding protein and fiber. They’re chewy, satisfying, and much healthier — a guilt-free treat with a peppermint and white chocolate flavor that’s perfect for the holidays. ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •

Oh, I’ll just have one cookie — you tell yourself as you eye the cookie plate or inch toward the buffet at a holiday party. But we both know one rarely stays one. The ease of taking “just one more” is real, and it can leave you heavier and sluggish from all the extra sugar and fat.

To avoid the holiday slump without missing out on flavor, I created a cookie that’s both delicious and healthier.

These cookies are:

• a chewy, moist cookie with a pleasant crumb
• brightened by peppermint and studded with creamy white chocolate

PLUS

• far less butter and overall fat while retaining satisfying texture
• white whole wheat flour for added fiber without sacrificing taste
• added protein and fiber from chickpeas — you won’t taste them
• less sugar than many chocolate chip recipes but still sweet enough

These cookies are genuinely tasty — once you try one, you’ll want another — and you won’t feel guilty when you do.

Introducing … Chickpea Cookies!

Our family prefers whole-food nutrition over processed boosters like protein powder. That’s why I use a chickpea purée in place of most of the butter. Chickpeas bring protein, fiber, and extra nutrients while keeping the cookies tender and flavorful.

Yes, it sounds surprising, but the chickpeas vanish into the cookie’s texture and let the peppermint and white chocolate shine.

To get the rich mouthfeel without excess butter, I use just 2 tablespoons of butter combined with a processed chickpea mixture. The result gives the cookies the indulgent flavor you expect while dramatically lowering fat.

When processed until smooth, the chickpeas provide a creamy base that blends seamlessly with the other ingredients. Paired with peppermint extract and white chocolate chips, you won’t detect the chickpeas at all.

These cookies don’t spread much, so roll the dough into smooth balls before baking. They puff up into charming little domes — like edible ornaments with a protein boost.

Choosing the Right White Chocolate Chips

During testing, we found that some white chocolate chips don’t adhere well to this dough. In our experience, Ghirardelli white chocolate chips work best; they stay embedded in the dough and make shaping much easier. Nestlé brand chips can fall out while rolling and may complicate shaping.

If you only have chips that don’t stick well, consider making the mixture as bars (blondies) in a 9×9 pan instead — no shaping required.

Don’t Over-Bake These Lil’ Dudes

These cookies are done earlier than you might expect. They should be puffy, pale golden, and still soft in the center. Remove them when they look just slightly underdone — they’ll firm up as they cool. Because they contain less fat, over-baking dries them out quickly.

Check them early and keep a close eye in one-minute increments near the end of the bake time. Once baked, move cookies to a cooling rack immediately so the hot sheet doesn’t continue cooking them.

Mmmmm … well done. Enjoy a cookie — you earned it.

Make-Ahead, Storage, and Freezing

These cookies are excellent warm, but they also keep well. For best freshness beyond a day or two, store them tightly covered in the refrigerator. They also freeze nicely: wrap tightly in plastic and keep in airtight zipper bags. Thaw and enjoy whenever you want a quick, healthier holiday treat.

These cookies let you enjoy holiday treats without as much guilt. They taste indulgent, offer some added nutrition, and are great for sharing.

Ingredients

• 2 1/4 cups white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup organic or reduced-sodium chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons canola oil
• 2 tablespoons butter, softened
• 1 cup sugar
• 1 teaspoon peppermint extract (not mint or spearmint)
• 1/2 teaspoon vanilla
• 2 eggs
• 1 cup Ghirardelli white chocolate chips (see note about Nestlé brand)

Instructions

1. Preheat oven to 375°F.
2. In a small bowl, whisk together flour, baking soda, and salt.
3. In a small food processor, combine chickpeas, canola oil, and butter. Process until completely smooth, scraping sides as needed.
4. Transfer the chickpea mixture to a large bowl. Add sugar, peppermint extract, and vanilla; beat until smooth. Add eggs one at a time, beating after each. Gradually add the flour mixture in three or four additions and beat just until combined.
5. Stir in the white chocolate chips.
6. Lightly grease your hands with cooking spray. Measure rounded teaspoonfuls of dough and shape each into a smooth ball (you may need to re-grease hands). You should have about 48 cookies. Place on two parchment-lined baking sheets; the cookies won’t spread much, so they can be placed a bit closer together.
7. Bake 6–9 minutes, until puffed and just lightly golden. Do not over-bake — remove when they still look slightly underdone, as they will firm up while cooling.
8. Immediately transfer to cooling racks.

Notes

White chocolate chips: We found that Ghirardelli white chocolate chips work best in this recipe because they stay embedded in the dough while shaping. Nestlé chips can sometimes fall out, making shaping more difficult. If using chips that don’t stick well, consider baking the batter as blondies in a 9×9 pan instead.

Make-ahead and freezing: For longer storage, refrigerate the cookies tightly covered. To freeze, wrap individually or in small stacks with plastic and store in airtight zipper bags.