Chocolate Peanut Butter Chickpea Flour Cookies (GF, V)
If you love the combination of chocolate and peanut butter, then you will love these Chocolate Peanut Butter Chickpea Flour Cookies. Made with five ingredients in one bowl, they are equal parts healthy and indulgent.
Servings: 20 cookies
Equipment
Ingredients
- 3/4 cup creamy peanut butter (or ANY nut butter or seed butter; see notes)
- 1/3 cup water
- 1/3 cup coconut sugar (see notes for alternatives)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup chickpea flour (aka garbanzo bean flour)
- Optional: pinch of salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium mixing or large mixing bowl, whisk together the peanut butter, water, coconut sugar and optional salt until blended and smooth.
- Add the cocoa powder to the wet ingredients, stirring until completely blended and smooth. Add the chickpea flour, chocolate chips and (optional) salt, stirring until completely blended Into a thick dough.
- Using a medium cookie scoop or rounded tablespoon, drop 20 rounded portions of cookie dough onto the prepared baking sheet or cookie sheet, spacing about 2 inches (5 cm) apart (I had to do two batches).
- With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.
- Bake the cookies in the preheated oven for 10 to 12 minutes until set at the edges (the centers will still be slightly soft). Remove from the oven and let rest on the baking sheet for one minute.
- Remove the cookies from the baking sheet with a spatula and cool completely on a cooling rack.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 5 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Coconut Sugar Alternatives: You can substitute an equal amount of brown sugar, natural cane sugar or white sugar for the coconut sugar. You can also use maple syrup, date syrup or (if you are not following a vegan diet) honey by using 1/4 cup of the liquid sweetener, and reducing the total amount of added water to 1 tablespoon (more water, as needed).
Peanut Butter Alternatives: You can use any smooth nut butter or seed butter you prefer, such as almond butter butter, cashew butter, sunflower seed butter or tahini.
Ingredient Add-In Suggestions:
- Vanilla Extract: Add 1 teaspoon vanilla extract to the cookies.
- Coffee: Replace the water with an equal amount of strong brewed, and cooled, coffee.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.04mg | Sodium: 54mg | Potassium: 130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg