Peanut Butter Chickpea Cookies

Name: Peanut Butter Chickpea Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/4 cup butter (, softened (2 ounces)); 1/3 cup drippy, all-natural peanut butter ((94 grams)); 3/4 cup coconut sugar ((128 grams)); 1 large egg ((52 grams)); 1 teaspoon vanilla extract ((5 grams)); 1/2 cup chickpea flour ((55 grams; see notes)); 1/2 teaspoon baking soda ((3 grams)); 1/2 teaspoon salt ((3 grams)); 3/4 cup chocolate chips ((141 grams))

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 18

chickpea cookies

Ingredients

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1/4 cup butter (, softened (2 ounces))1/3 cup drippy, all-natural peanut butter ((94 grams))3/4 cup coconut sugar ((128 grams))1 large egg ((52 grams))1 teaspoon vanilla extract ((5 grams))1/2 cup chickpea flour ((55 grams; see notes))1/2 teaspoon baking soda ((3 grams))1/2 teaspoon salt ((3 grams))3/4 cup chocolate chips ((141 grams))

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Instructions

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Step 1

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter, peanut butter, and sugar, and mix well.

Step 2

Add in the egg and vanilla, and mix again. Then add in the flour, baking soda, and salt, Mix until a thick batter is created.

Step 3

Fold in the chocolate chips, then use a tablespoon or 1-ounce scoop to scoop the dough onto the prepared baking sheet. Sprinkle with flaky salt on top, if desired. Bake at 350ºF for 8 to 10 minutes, until the cookies puff up and start to look lightly golden around the edges.

Step 4

Let the cookies cool completely on the pan, to help them firm up. They are fragile when hot, but will become sturdy as they cool. (Don't be surprised if these flatten as they cool-- this helps with the chewy texture!) Enjoy them right away, or store in an airtight container in the fridge for up to a week. You can also freeze these for up to 6 months.