Peanut Butter & Chocolate Chickpea Cookies


Peanut Butter Chocolate Chip Cookies

This recipe makes 24 tbsp spoon size cookies.  I promise you the cookies don't taste like chickpeas!  Chickpea flour has a really subtle taste.  It is also a great source of protein, fibre, and iron.  When you are having a sweet treat having protein and fibre included help to keep you blood sugars from spiking and keep you fuller for longer.


You Will Need

  • 2 mixing bowls

  • measuring spoons

  • measuring cups

  • a baking sheet

  • tin foil or parchment paper

  • a cooling rack


Peanut Butter Chocolate Chip Cookies

Wet Ingredients

  • 1/4 cup soft, well-mixed peanut butter
    I used smooth but chunky would be awesome

  • 1/4 cup + 3 tbsp melted coconut oil

  • 1 egg at room temperature

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 tsp apple cider vinegar

Dry Ingredients

  • 1 1/2 cups chickpea flour

  • 1/2 cup coconut sugar

  • 1/2 a cup of shaved 70% + dark chocolate
    save some to sprinkle on top

  • 2 tbsp arrowroot starch

  • 1/2 tsp baking powder

  • 1/2 tsp baking powder

  • 1/4 tsp xanthan gum


Peanut Butter Chocolate Chip Cookies

Directions

Peanut Butter Chocolate Chip Cookies
  • preheat your oven to 350 degrees

  • combine dry ingredients and whisk until everything is mixed

  • in a separate bowl, combine all wet ingredients. Whisk until well combined

  • combine the wet and dry ingredients

  • scoop tbsp size balls evenly spaced onto a cookie sheet
    they don't overly expand so it is ok to do all 24 on one cookie sheet

  • lightly flatten with your hand

  • top with shaved dark chocolate

  • bake at 350 for 12-15 minutes

  • let sit on the baking tray for a few minutes and then transfer to a cooling rack

  • store in an airtight container


Peanut Butter Chocolate Chunk Chickpea Cookies