Peanut Butter Chickpea Cookies
Packed with nutrient-rich chickpeas and creamy peanut butter, then rolled in shimmery-sweet sugar these Peanut Butter Chickpea Cookies have the perfect balance of salty and sweet! These incredibly soft, melt in your mouth cookies are also vegan and make an easy way to sneak protein and fiber into a sweet cookie your kids are sure to love!
Servings: 32 cookies
Calories: 153kcal
Equipment
Ingredients
- 15 oz chickpeas canned
- 1 ½ cup smooth peanut butter 13 oz
- 2 tsp vanilla extract
- 1 ½ cup packed brown sugar
- ¾ cup all purpose flour plus more if needed
- ⅓ cup granulated sugar for topping
Instructions
- Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Drain the chickpeas, reserving 1/4 cup fo the liquid from the can (aquafaba coming at you!), rinse them, then add them to the bowl of a food processor. Process the chickpeas until they are very finely chopped, stopping a couple of times to scrape down the bowl.
- Add the peanut butter, reserved aquafaba, and vanilla and blend until smooth; if the mixture is too thick for your food processor to handle, don't stress- just continue mixing by hand.
- Transfer the mixture to a large bowl, add the brown sugar, and stir until the ingredients are well combined and smooth. Stir in the flour until well combined. The dough will be soft and oily, but you should be able to roll it into a ball; if you are unable to do so, add more flour, 2 tablespoons at a time, until you get there.
- Place the granulated sugar in a small bowl. Using your hands, roll about 2 tablespoons of the dough into a ball, roll it in the sugar, and place it on one of the prepared baking sheets. Repeat this process until all the dough has been used, placing the balls about 1 inch apart. Use a fork to lightly press down on each ball, flattening the cookies to about 1/2 inch thick and creating a crisscross pattern. If your fork sticks to the batter, dip it in water before creating the crisscross on each cookie.
- Bake the cookies until they are mostly firm and lightly browned- 17 to 22 minutes. Transfer to a cooling rack to cool completely.
Notes
Peanut butters that do not separate like Jif or Skippy work best here.
Don’t use too much flour! Adding too much all-purpose flour will cause these cookies to be dry and crumbly. You can avoid this by using a spoon to add flour to your measuring cup and then leveling it off with a knife.
Use good quality baking sheets. Thin, low-quality sheets absorb too much heat, making for burnt bottoms and raw tops. Investing in a better baking sheet will ensure even cooking.
Double-check your oven temperature. It’s possible that your oven runs hotter or cooler than most, which can affect the overall texture and baking time. Try using an oven-safe thermometer and adjusting the temperature accordingly.
Nutrition
Calories: 153kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 124mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg