This moist and soft peanut butter chickpea cookies are a really great healthy snack or dessert to have on hand ! Happens to be vegan too.
I know what most of you will be thinking - chickpea in cookies, really ? But I am here to inform you that this peanut butter chickpea cookies is seriously worth a try ! The best part is, it is incredibly easy to make and is ready in 30 minutes.
The mushy and soft texture of chickpeas works really great as a base for baked goods, especially in fudgy things like blondies and cookies. And don't you worry, you can hardly taste the beans after baking !
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🍪What you will need
📓Notes / substitutions
- Chickpeas - Both canned and chickpea cooked from scratch can be used. If using canned, be sure to use unsalted ones.
- Oat flour - Make your own by blending oats in a high speed blender for 30 - 60 seconds, until it turns into flour. You will need around ½ cup + 2 tablespoons of oats to make ½ cup of oat flour. I highly recommend weighing your oats out as it will be more precise.
- Peanut butter - Can be swap with other kinds of nut butter like almond butter or cashew butter. It will not be peanut flavored anymore, but will still be delicious regardless !
- Dates - Can be substituted with ⅓ liquid sweetener like maple syrup or honey, if not vegan. Add more, if needed.
- Milk - Any plant milk can be used, with the exception of coconut milk. Normal dairy milk can be used too.
- Chocolate chips - An optional ingredient. I am using this brand of dark chocolate chips as it is vegan, but feel free to use any kinds you like. Also can be substituted with cacao nibs.
- Make it gluten free - Use gluten-free oat flour, or make your own using gluten-free oats.
- Make it nut-free - Swap peanut butter with either sunflower seed butter, pumpkin seed butter or tahini.
🔪How to make
Preheat oven to 180 C / 350 F. Add in chickpeas and dates into a food processor with the ' S ' blade attached. Pulse until chickpeas and dates are finely chopped.
Next, add in rest of the ingredients except chocolate chips into the food processor and blend until smooth, for about 1-2 minutes. The texture should resembles cookie dough. Add more milk, if needed.
Fold in chocolate chips by hand, either by using a spatula or spoon.
Line baking tray with parchment paper. Scoop up a big spoonful of cookie dough and roll it into a ball and place it onto the baking tray. You will want to gently press down the dough into a round disk shape as they do not spread much during baking. As the dough will be quite sticky, be sure to use wet hands and utensils.
Bake it in the oven for 12-15 minutes, until cookies are browned around the edges. Let it cool down slightly before digging into it !
✔Tips
- Do not swap chickpeas with chickpea flour. They are not the same and this substitution will not work in this recipe.
- Use smooth natural peanut butter that only contains peanuts ( and sometimes salt ) with no added oil or sugar.
- I highly recommend using a food processor to make these cookies.
- Be sure to wet your hands and utensils when shaping your cookies. As the dough will be quite sticky, this helps prevent the dough from sticking onto them.
- If your cookie dough get heated up after blending, let it cool down before adding in chocolate chips to prevent them from melting.
❔Commonly asked questions
Refrigerate peanut butter chickpea cookies in an air-tight container for up to a week. It can also be frozen for 3 months.
To reheat, let them thaw in the fridge overnight or in the freezer for a couple of hours if from frozen. Warm them up in an oven preheat to 350 C for about 5 minutes, until thoroughly heated.
I will not say that these chickpea cookies taste exactly like regular cookies, but they are actually really good in their unique own way ! They are sweet, rich and fudgy, making them a great heathier alternative to satisfy your sweet tooth.
As the other flavors has overpowered the bean-y flavor of chickpeas, you will not taste the chickpeas in it. No one will guess what they are made from! Do be sure to thoroughly rinse your chickpeas to really get rid of the taste.
There are 183 calories in one piece of cookie.
🍰More high protein desserts
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📖 Recipe
Peanut Butter Chickpea Cookies
Equipment
Ingredients
- 1 15 oz can chickpeas rinsed and drain ( or 1 ½ cup / 250g cooked chickpeas )
- 1 cup dates *
- ½ cup oat flour ( use gluten-free, if needed )**
- ½ cup peanut butter ***
- ¼ cup plant milk ****
- 2 teaspoon baking powder
- ¼ cup chocolate chips ( optional )
Instructions
- Preheat oven to 180 C / 350 F. Add in chickpeas and dates into a food processor with the ' S ' blade attached. Pulse until chickpeas and dates are finely chopped.
- Next, add in rest of the ingredients except chocolate chips into the food processor and blend until smooth, for about 1-2 minutes. The texture should resemble cookie dough. Add more milk, if needed.
- Fold in chocolate chips by hand, either by using a spatula or spoon.
- Line baking tray with parchment paper. Scoop up a big spoonful of cookie dough and roll it into a ball and place it onto the baking tray. You will want to gently press down the dough into a round disk shape as they do not spread much during baking. As the dough will be quite sticky, be sure to use wet hands and utensils.
- Bake it in the oven for 12-15 minutes, until cookies are browned around the edges. Let it cool down slightly before digging into it !
Notes
Reheating - If from frozen, thaw in the fridge overnight or in the freezer for a couple of hours. Warm them up in an oven preheat to 350 C for about 5 minutes, until thoroughly heated.
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