Best Peanut Butter Chickpea Cookies Recipes

GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
• Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
• Chill dough in refrigerator for at least 15 minutes.
• Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

CHICKPEA FLOUR CHOCOLATE CHUNK COOKIES (WITH PEANUT BUTTER AND OATS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
• Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
• Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

PEANUT BUTTER CHICKPEA COOKIES

Steps:

• 1. Preheat the oven to 350ºF. Spread the chickpeas on a baking sheet (line the sheet with foil if you wish), and bake for 12-15 minutes. The chickpeas will darken very slightly, but shouldn't be getting crunchy on the edges. Remove and set aside to cool. 2. In the bowl of a food processor, purée the cooled chickpeas, white and brown sugars, butter, salt, and egg until as smooth as possible - a little texture from the chickpeas will remain. Transfer to a medium bowl and stir in the peanut butter (the mixture will seem too soft at this point). Chill in the fridge until the dough stiffens up considerably, at least an hour, or overnight if you wish. 3. Preheat the oven to 350ºF. Drop golf ball sized spoonfuls of the chilled cookie dough onto a baking sheet, being sure to leave room for the cookies to spread. Flatten each cookie twice with the back of a fork, dipping the fork in cold water between each cookie to create a hatch pattern. 4. Bake one sheet at a time for 12-15 minutes, until just starting to turn golden at the edges. Let cool on the sheet for about five minutes and then transfer to a cooling rack. The cookies will be very soft and fragile at first, but once cool they'll have a chewy centre and crisp edges.