Chickpea Peanut Butter Cookies

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a plate filled with chickpea peanut butter cookies with chocolate chips

4.69 from 76 votes

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www.theconsciousplantkitchen.com

These soft, pillowy vegan peanut butter cookies are a simple recipe made of chickpeas and without wheat flour!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-peanut-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 291.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Canned Chickpeas drained, pat dry in a towel (1 can of 15 oz)
¾ cup Peanut Butter (Unsalted) (note 1)
⅓ cup Maple Syrup (note 2)
¼ cup Oat Flour (note 3)
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
½ cup Dairy-Free Dark Chocolate Chips (note 4)
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil. Set aside.
Open the can of chickpea. Mine is 400g/15oz. Wash and drain chickpeas under tap water in a sieve.
Transfer the chickpeas onto a towel and roughly dry them by rubbing the towel onto the chickpeas. If some chickpea 'skin' comes off, remove it, but you don't have to remove the whole skin for the recipe to work fine as long as the chickpeas are roughly drained.
Place the chickpeas into the food processor with the rest of the ingredients except the chocolate chips!
Blend on high speed for 30 seconds, stop, scrape down the bowl of the food processor and repeat these actions a few times until the batter is smooth and there are almost no lumps of chickpeas. It should not take more than 2 minutes in total.
Remove the blade, and stir in the dark chocolate chips with a spatula.
The batter is sticky and thick, so wet your hands, then grab some batter from the bowl (1 cookie is about 2 tablespoons) and roll the cookie dough into a cookie ball between your hands.
Place the chickpea cookie dough ball on the prepared tray, leaving 1 cm space between each cookie. These cookies will not expand in the oven.
Slightly wet your hands again and flatten each cookie with your hands into a round cookie shape.
Bake for 12-14 minutes or until the top is golden brown and crusty on top. The cookies stay very soft, and that is normal. It is a fudgy cookie.
Cool on the rack for 10 minutes, then slide a spatula under each cookie to transfer them on a cooling rack.
Cool for 1 hour or until they reach room temperature before eating.

Equipment

Notes

Note 1: You can also use sunflower seed butter for a nut-free option or almond butter.

Note 2: Any liquid sweetener works, including coconut nectar or agave syrup.

Note 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.

Note 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.

Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

Nutrition