These chewy Chickpea and Peanut Butter Cookies are making my world go round!
Gluten free chickpea flour combined with chunky peanut butter and coconut sugar, makes a delicious chewy cookie! Best of all these cookies are egg free, vegan and protein packed. WIN!
Chickpea and Peanut Butter Vegan Cookies
These healthy chickpea flour and peanut butter cookies are so easy to make! I was looking for a cookie recipe to use some of my chickpea flour I had in the pantry. And let me just say how much I loved this recipe from The Simple Veganista. So much so that I had to share it hoping that you can make it at home.
How To Make these Gluten Free Chickpea and Peanut Butter Cookies
First, I like to get all my dry and wet ingredients prepped before I start. Gather and measure your ingredients, line a baking tray with wax paper and preheat the oven to 180 degrees Celsius.
For the dry ingredients I used chickpea flour, coconut sugar, baking soda (bicarbonate of soda) and a pinch of salt. Next I measured my peanut butter, almond milk and vanilla essence. I decided to use chunky peanut butter, but you can use a smooth version instead.
Simply combine the peanut butter, coconut sugar, almond milk and vanilla essence together with a hand held electric mixer. Lastly, add the chickpea flour and bicarbonate of soda and mix it through with your hands until you have a soft dough.
Roll small balls and place them 8cm apart on your prepared baking tray.
Flatten the cookies with a fork and bake for 15 minutes. You can store these vegan chickpea and peanut butter cookies in an airtight container for two weeks.
More Cookie recipes to try:
Almond and Apricot Thumbprint Cookies
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | cookies |
- 1 cup crunchy peanut butter
- 1 cup coconut sugar
- 90 ml almond milk
- 5 ml vanilla essence
- 1 cup chickpea flour
- 1 teaspoon bicarbonate of soda
- pinch salt
- pinch ground cinnamon optional
- chocolate chips optional
Ingredients
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- Preheat the oven to 180 degrees Celsius and prepare a baking tray with wax paper.
- Simply combine the peanut butter, coconut sugar, almond milk and vanilla essence together with a hand held electric mixer until creamy.
- Add the chickpea flour, bicarb, salt and cinnamon and mix well with your hands until all the ingredients are combined.
- Roll small balls and place them on the baking tray about 5 cm apart.
- Use a fork to flatten the cookies slightly, and bake for 15 minutes at 180 degrees Celsius.
- Leave to cool and store in an airtight container for up to two weeks.
