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5.0 from 54 votes

Peanut Butter Chickpea Cookies

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.

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.