Peanut Butter Chickpea Cookie Pie Recipe
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
424 kcal
-
Course
Baked Goods
-
Cuisine
Vegan, gluten-free
Peanut Butter Chickpea Cookie Pie Recipe
Description
Peanut Butter Chickpea Cookie Pie is a unique dessert blending oat flour, cooked chickpeas, peanut butter, and natural sweeteners into a thick batter that bakes into a firm yet tender cookie pie. The chickpeas provide moisture and protein while maintaining a soft crumb, enhanced by the richness of peanut butter and subtle sweetness from maple syrup and coconut sugar. Adding chocolate chips folded into the batter and sprinkled on top introduces pleasant melty pockets throughout the pie.
Preparation involves blending the ingredients until smooth, then baking in a greased or lined pan at 350°F until set but still moist. The final texture is a moist, dense cookie pie with a slightly chewy bite and chocolate accents. This dessert suits those seeking an alternative vegan-friendly treat that avoids traditional flour-heavy or overly sweet recipes.
Serving suggestions include pairing slices with vegan vanilla ice cream or whipped coconut cream and optionally drizzling melted chocolate or vegan caramel over. This recipe yields about four servings, making it suitable for a small gathering or family dessert.
Notes emphasize using oat flour or suitable substitutes like rice or wheat flour, adjusting the batter’s texture by adding aquafaba or non-dairy milk if too stiff. If using sunbutter, reducing baking powder and soda and adding lemon juice prevents a harmless green discoloration. These tips ensure proper texture and appearance for the finished pie.
Ingredients
- 1/2 cup oat flour certified gluten-free if needed *, or use regular flour
- 1 cup chickpeas drained if using canned, cooked
- 2 tbsp coconut oil refined if you dont want the coconut flavor
- 1/3 cup peanut butter almond or cashew, or use sunbutter to make nut-free, such as nut butter
- 2 tbsp maple syrup
- 3 to 4 tbsp coconut sugar or other sugar
- 2 tsp vanilla extract
- 1/8 to 1/4 tsp salt depends on if the nut butter and chickpeas are already salted
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon optional
- 1/2 cup chocolate chips or chunks, vegan
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- Add all the ingredients except chocolate chips to a food processor. Process for half a minute, scrape sides and process again until smooth. Taste and adjust sweet if needed. (If the mixture is too stiff, add a tbsp or more aquafaba or non dairy milk and blend in. See pictures for texture).
- Reserve a tbsp of chocolate chips for garnish. Fold in the rest of the chocolate chips into the thick batter in the processor.
- Grease or line an 8 inch or smaller cake pan. Transfer the batter onto the pan and spread it out using a spatula. Sprinkle chocolate chips on top.
- Bake for 22 to 26 minutes or until the center looks set. Cool in the pan for 10 minutes, then slice and serve with dollop of vegan vanilla ice cream or whipped coconut cream, and melted chocolate or vegan caramel.
Notes
- Use oat flour or substitute with rice or wheat flour, adjusting liquid accordingly.
- If the batter is too stiff, add aquafaba or non-dairy milk to achieve smooth consistency.
- When using sunbutter, halve baking powder and baking soda and add a teaspoon of lemon juice to avoid green coloration; this color is safe and normal.
- The recipe yields about four servings and pairs well with vegan vanilla ice cream or whipped coconut cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Sodium | 219mg | 9% |
| Potassium | 344mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
| Calcium | 97mg | 10% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
