Chickpea Flour Chocolate Chunk Cookies (With Peanut Butter and Oats)

Chickpea Flour Chocolate Chunk Cookies (With Peanut Butter and Oats)
  • PREP TIME
    15 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    50 mins
  • SERVING
    28 People
  • VIEWS
    31

Indulge in these uniquely textured and richly flavored cookies, where gluten-free meets gourmet. Chickpea flour forms the base, artfully balanced with peanut butter and a hint of vanilla for a delightful treat that redefines expectations.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    20 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    5 g
  • Sodium
    114 mg
  • Sugar
    12 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

Preheat oven to 350°F (175°C). Lightly grease a baking sheet. (5 minutes)

02

Step
7 mins

In a large bowl, cream together the brown sugar, softened butter, and peanut butter until light and fluffy. Beat in the egg and vanilla extract until well combined. (7 minutes)

03

Step
5 mins

In a separate bowl, whisk together the chickpea flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped chocolate, oats, and walnuts until evenly distributed throughout the dough. (5 minutes)

04

Step
15 mins

Cover the bowl with plastic wrap and refrigerate the dough for at least 15 minutes to allow the flavors to meld and the dough to firm up. (15 minutes)

05

Step
10 mins

Roll the chilled dough into tablespoon-sized balls. Place the dough balls about 2 inches apart on the prepared baking sheet. (10 minutes)

06

Step
12 mins

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. (12 minutes)

07

Step
5 mins

Remove from the oven and let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For a richer chocolate flavor, use dark chocolate chunks instead of semi-sweet.
Feel free to experiment with other nuts or seeds in place of the walnuts.
If the chickpea flour taste is too strong for your liking, increase the amount of peanut butter or add a pinch of cinnamon to the dough.
Store cooled cookies in an airtight container at room temperature for up to 3 days.

Ethan Armstrong

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 10 Ratings)
Total Reviews: (3)
  • Eveline Hettinger

    I was skeptical about chickpea flour, but these cookies are amazing! The texture is perfect, and the peanut butter masks any weird flavor.

  • Brennon Toy

    These are the best gluten-free cookies I've ever had! My kids love them, and they have no idea they're made with chickpea flour.

  • Dianna Armstrong

    I added some chopped pecans and a sprinkle of sea salt on top. They were a huge hit at my bake sale!

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