Peanut Butter Chickpea Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18
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Calories
128 kcal
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Course
Dessert
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Cuisine
gluten-free
Peanut Butter Chickpea Cookies
Description
This recipe blends softened butter and peanut butter with coconut sugar before adding egg and vanilla extract. Chickpea flour, baking soda, and salt are incorporated to form a thick batter, which is then folded with chocolate chips. Dropped onto parchment-lined sheets, the cookies bake briefly until puffed and light golden at the edges.
Allowing them to cool entirely on the baking sheet helps cookies firm up, as they flatten upon cooling which results in a chewy texture. The chickpea flour contributes a slightly dense crumb different from wheat flour, complementing the peanut flavor and chocolate chunks.
Cookies can be enjoyed soon after cooling or stored in an airtight container in the refrigerator for up to a week. Freezing is possible for longer storage. Adjusting the amount of chickpea flour allows control over thickness and texture, supporting substitutions for dietary preferences.
Ingredients
- 1/4 cup butter , softened (2 ounces)
- 1/3 cup peanut butter 94 grams, drippy, all-natural
- 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)
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
- The nutrition estimate is calculated per cookie but is approximate, not exact.
- Adding up to 1/4 cup more chickpea flour will yield thicker cookies that retain shape better.
- Using the higher flour amount is recommended when substituting ingredients like flax egg or coconut oil to maintain texture.
- Cookies are fragile when hot but firm up as they cool; handle gently until cooled.
- Store cookies in an airtight container in the fridge for up to 7 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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