These gluten-free cookies taste and feel excellent, comparable to better gourmet cookies. All of the flour is made from chickpeas, with a little corn starch added. The weird chickpea-flour flavor is eliminated by the peanut butter. It wouldn’t hurt to add a little more vanilla, either. These are excellent!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 28 |
| Yield: | 28 cookies |
Ingredients
- 1 cup brown sugar, packed
- ¾ cup butter, softened
- ⅓ cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract, or more to taste
- 2 cups chickpea flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate, chopped
- ½ cup oats
- ¼ cup chopped walnuts (Optional)
Instructions
- 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.
- You can substitute any chopped nuts for the walnuts, if desired.
- You can flatten the cookies with a spatula after baking it they are too puffy; the chickpea flour makes them cakey. If flattened, they will have a texture more standard for this type of cookie.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 114 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent. I substituted Spenda brown sugar for the regular brown sugar and 2 whites for the 1 whole egg. I was afraid they were not baked enough because they looked basically the same after 12 minutes of cooking, but let them cool 5 minutes, and they were terrific.
SO much better than I expected! I was only looking to use up some chickpea flour, but found a gem. I can’t stop ‘sampling’ them. The peanut butter flavor is just enough to offset the chickpea flavor, very subtle. I used only 3/4c sugar and 1/2c butter (what I had) and 3/4c oats. I added cinnamon, because everything is better with cinnamon 🙂 I might even use less chocolate next time (I can’t believe I just said that) because the cookie flavour is just that good. Thanks for a fantastic recipe! This will be a treat for my GF friends.
Very good. Added peanuts and will make it again .
Loved these cookies, wouldn’t change anything. Makes a big batch too !!
these cookies are delicious and very easy to make just put them in the middle rack in the oven so they won’t get dark in the bottom…love them
These were so easy to make and smelled delicious when baking! The only small change I made was to add cinnamon (my husband likes cinnamon in everything!)They were a big hit with both my husband and son. What a yummy way to get fibre and protein!
wonderful tecture