Chickpea Peanut Butter Cookies

Chickpea Peanut Butter Cookies are made in the food processor and are so simple! Naturally sweetened and made with chickpeas, these are a great option for picky eaters! You won't even taste the chickpeas! Gluten free, dairy free, egg free and vegan these are perfect for dessert or healthy snacking!

Course Dessert

Cuisine American

Keyword chickpea peanut butter cookies, peanut butter chickpea cookies, vegan chickpea cookies

Prep Time 5

Cook Time 15

Cooling 10

Total Time 30

Servings cookies

Calories 85kcal

Author Samantha Rowland

Cost $4.54 Recipe/$0.22 Cookie

Equipment

food processor

Ingredients

1.5 cup chickpeas (from 1 15 oz. can), rinsed and drained $0.99
1/2 cup peanut butter (natural peanut butter only where ingredients are peanuts or peanuts and salt) $1.00
1/3 cup maple syrup $1.66
2-3 tbsp coconut sugar $0.14
1 tsp vanilla extract (optional) $0.25
1 tsp baking powder $0.06
3 tbsp oat flour $0.12
1/8 tsp sea salt $0.01
1/4 cup dairy free chocolate chips $0.31

Instructions

Preheat oven to 350F.
Rinse and drain the chickpeas. Rub the chickpeas together in collendar and remove any skin that comes off the chickpeas. This helps make them easier to digest and the batter smoother.
Add chickpeas, peanut butter, maple syrup and coconut sugar to food processor.
Process on high until smooth, 1-2 minutes.
Add the baking powder, oat flour and salt. Process again 30 seconds - 1 minute until well combined (you may need to pause and scrape down the sides).
Add chocolate chips, pulse to combine.
Place parchment paper on baking sheet.
Spoon out batter 1 tablespoon at a time (use a small spatula or another spoon to help remove the batter from the tablespoon as it's sticky).
Once cookies have been scooped out onto baking sheet, wet hands and shape cookies. You may need to wet you hand a few times during this process. Shape into circles and press down so they are flat.
After all cookies have been shaped, place cookies in 350F oven for 15 minutes.
After 15 minutes, remove the cookies and allow them to cool at least 10 minutes before enjoying.

Notes

Top tips

These cookies don't spread or rise much, so be sure to shape/flatten them with wet hands to ensure they cook through and have a good shape after cooking.
The chickpea batter is extremely sticky! To work with the batter, wet your hands slightly. It’s ok if the cookies look a little wet after you shape them, it will easily evaporate off during baking!
The dough is hot from blending in the food processor. If you don't want your chocolate chips to melt, let it sit for 5 minutes before adding the chocolate chips.
If you want to intensify the flavor of the cookies, sprinkle them with flaky salt! The salt helps to elevate the flavors and adds a nice crunch to the cookies.
If you love really sweet cookies, increase the coconut sugar to ¼ cup.
Chickpeas can sometimes be tough to digest. I find that taking a few extra minutes to remove the skins from most of the chickpeas makes these cookies much easier to digest. The easiest way to remove the skins is to roll the chickpeas around in a mesh strainer under water. The friction helps to remove the skins. Simply pick the skins out of the chickpeas before adding them to the food processor.
Don't be concerned if you don't love the taste of the dough - baking the cookies makes them even sweeter and gives them a much better flavor!

Can you use a blender to make these cookies?

No, the batter is too thick and can burn out the motor in your blender. I would only recommend using a food processor to make these cookies.

Can you make these cookies with any other kind of bean?

You can substitute the chickpeas for cooked black beans, white beans or even lentils.

Can you make these peanut free and school safe?

Yes! You can use almond butter or keep them nut free with sunflower seed butter or tahini.

Note that sunflower seed butter can sometimes react with baking powder and turn the cookies green on the inside after baking as a reaction with the baking soda in baking powder.

Storing

These cookies taste even better when they are cold.

Fridge: Allow the cookies to cool and come to room temperature before transferring them to a airtight container. Store in the fridge for up to 5 days.
Freezer: Allow the cookies to cool and come to room temperature. Place a piece of parchment or wax paper over a baking sheet and add the cookies in a single layer. Once frozen, remove from the baking sheet and transfer to a freezer safe bag or container. Freeze for up to 3 months. To defrost just leave out on the counter for a few minutes.

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