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Peanut Butter Chickpea Cookie Pie Recipe
4.9 from 93 votes

Peanut Butter Chickpea Cookie Pie Recipe

This Peanut Butter Chickpea Cookie Pie combines oat flour, chickpeas, peanut butter, and sweeteners baked into a thick, rich cookie-like pie. The inclusion of chickpeas gives it a dense, smooth texture that balances the creamy peanut butter and caramel-like notes from coconut sugar and maple syrup. Small chocolate chips add sweet bursts throughout. Ideal as a vegan-friendly dessert or snack, it pairs well with vegan vanilla ice cream or whipped coconut cream for added indulgence.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 424 kcal
Course: Baked Goods
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F / 180ºc.
  2. 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).
  3. Reserve a tbsp of chocolate chips for garnish. Fold in the rest of the chocolate chips into the thick batter in the processor.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 424

% 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.