Peanut Butter Chickpea Cookies

I lost you at “chickpea”, didn’t I? Don’t lose faith in me – I promise that these cookies are delicious!


A co-worker brought some into the office this past week, telling me that her daughter had made them and that they were gluten-free. In fact, they contained no flour of any variety. Naturally I was intrigued but a little bit skeptical. It quickly became very clear that flour of any kind was definitely not necessary.

Butter, eggs and peanut butter

Besides, any great cookie will have butter and sugar – and if you have those two covered, you’re in for a good time.

Butter, sugars and eggs

Add peanut butter and chocolate to the mix? There’s some tasty trouble brewing…

Chocolate Chips

The hardest part about making these cookies is getting the dough into the oven while avoiding shovelling spoonful after spoonful onto your tongue. I know, I know… “but there’s chickpeas in them!” Trust me. These rock.

Cookie Dough

If you manage to actually bake the dough, and not eat it, what you’ll end up with are some golden, sweet cookies with a crispy outside and tender, chewy centre.

Peanut Butter Chickpea Cookies

Peanut Butter Chickpea Cookies

The original recipe is courtesy of the Saskatchewan Pulse Growers and can be found here. I’ve varied the baking method and ingredients by a smidge. My version will make about 3 – 4 dozen cookies. Again, as long as you don’t eat half of the dough.

  • 1 19oz. can of chickpeas, rinsed and drained
  • 1 cup evaporated cane juice (organic sugar)
  • 1 and 1/3 cup raw sugar (organic brown sugar)
  • 1/2 cup butter, softened
  • 1/2 tsp. salt
  • 2 eggs
  • 3 cups crunchy peanut butter (sugar-free is best)
  • 1 cup chocolate chips

1. Preheat the oven to 350ºF and line a cookie sheet with aluminium foil. Spread the chickpeas on the cookie sheet and bake for about 12 minutes. The chickpeas should soften and even get a little brown but should not crisp up on the outside. Allow them to cool for a few minutes – this shouldn’t take long.

2. Toss the sugars (you can use traditional sugars but I prefer unrefined sugar to cut down on the glycemic level), butter, salt and eggs into a food processor with the chickpeas. Purée until the texture is smooth. If your food processor is cranky like mine is, you can always use a vegetable masher and some elbow grease to get the same result.

3. Transfer to a bowl and stir in the peanut butter. Once it’s mixed in thoroughly, add chocolate chips. Chocolate chips aren’t included in the original recipe but c’mon. Peanut butter cookies? They’re practically begging for chocolate. At this point, your dough is going to be very, very soft. Place the bowl in the refrigerator for at least an hour until it becomes a bit firm.

4. Once again, heat the oven up to 350ºF. Using cookie sheets lined with parchment paper, drop golf ball-sized spoonfuls of dough, spacing them apart with enough room to spread. I found that baking them for at least 15 minutes was necessary. They should be golden around the edges. While under-baking cookies is generally accepted, these cookies really do need to be baked thoroughly or you’ll end up with warm, slightly set dough. Which, well, is pretty tasty too. They just won’t be “cookies”, per se.

5. Once your cookies are finished baking, let them adequately cool so they’re not too soft.

6. Fill up a very tall glass of ice cold milk, pile your plate with these cookies and enjoy a side of fibre with your peanut butter and chocolate!


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