Peanut Butter Chickpea Cookies

Name: Peanut Butter Chickpea Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18 serving
Ingredients: 1/4 cup butter; 1/3 cup drippy, all-natural peanut butter; 3/4 cup coconut sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chickpea flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup chocolate chips

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
18
Calories
128 kcal
Course
Dessert
Cuisine
gluten-free

Peanut Butter Chickpea Cookies

Dana Benson

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These Chickpea Cookies are naturally gluten-free and have an irresistably chewy texture! You'd never guess that they're made with protein-packed chickpea flour.

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Ingredients

Servings

1/4 cup butter , softened (2 ounces)
1/3 cup drippy, all-natural peanut butter (94 grams)
3/4 cup coconut sugar (128 grams)
1 large egg (52 grams)
1 teaspoon vanilla extract (5 grams)
1/2 cup chickpea flour (55 grams; see notes)
1/2 teaspoon baking soda (3 grams)
1/2 teaspoon salt (3 grams)
3/4 cup chocolate chips (141 grams)

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Instructions

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter, peanut butter, and sugar, and mix well.
Add in the egg and vanilla, and mix again. Then add in the flour, baking soda, and salt, Mix until a thick batter is created.
Fold in the chocolate chips, then use a tablespoon or 1-ounce scoop to scoop the dough onto the prepared baking sheet. Sprinkle with flaky salt on top, if desired. Bake at 350ºF for 8 to 10 minutes, until the cookies puff up and start to look lightly golden around the edges.
Let the cookies cool completely on the pan, to help them firm up. They are fragile when hot, but will become sturdy as they cool. (Don't be surprised if these flatten as they cool-- this helps with the chewy texture!) Enjoy them right away, or store in an airtight container in the fridge for up to a week. You can also freeze these for up to 6 months.

Notes

Nutrition information is for 1 of 18 cookies. This is automatically calculated, and is just an estimate, not a guarantee.
If you'd like a thicker cookie that doesn't go flat when it cools, you can add up to 1/4 cup more chickpea flour to this recipe with great results! (So, use 3/4 cup total.) I prefer the flat, chewy cookies, but my kids approved of this recipe either way. I recommend using the higher amount of flour if you plan on making a substitute, like using a flax egg or coconut oil, to make these vegan.

Nutrition Information

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Calories 128kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 7g (11%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 18mg (6%) Sodium 143mg (6%) Potassium 64mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 112IU (2%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 128 kcal

% Daily Value*

Calories	128kcal	6%
Carbohydrates	14g	5%
Protein	3g	6%
Fat	7g	11%
Saturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	18mg	6%
Sodium	143mg	6%
Potassium	64mg	1%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	112IU	2%
Vitamin C	1mg	1%
Calcium	15mg	2%
Iron	1mg	6%