These cookies are gluten-free, and have great taste and texture, like better gourmet cookies. The flour is entirely chickpea with a touch of corn starch. The peanut butter removes the strange chickpea-flour taste. A little extra vanilla wouldn't hurt things either. These are really good!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
28
Yield:
28 cookies
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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  • Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.

  • Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.

  • Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.

  • Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

Cook's Notes:

You can substitute any chopped nuts for the walnuts, if desired.

You can flatten the cookies with a spatula after baking it they are too puffy; the chickpea flour makes them cakey. If flattened, they will have a texture more standard for this type of cookie.

Nutrition Facts

164 calories; protein 3g 6% DV; carbohydrates 18g 6% DV; fat 9.8g 15% DV; cholesterol 19.7mg 7% DV; sodium 113.6mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2017
SO much better than I expected! I was only looking to use up some chickpea flour but found a gem. I can't stop 'sampling' them. The peanut butter flavor is just enough to offset the chickpea flavor very subtle. I used only 3/4c sugar and 1/2c butter (what I had) and 3/4c oats. I added cinnamon because everything is better with cinnamon:) I might even use less chocolate next time (I can't believe I just said that) because the cookie flavour is just that good. Thanks for a fantastic recipe! This will be a treat for my GF friends. Read More
(4)
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2017
SO much better than I expected! I was only looking to use up some chickpea flour but found a gem. I can't stop 'sampling' them. The peanut butter flavor is just enough to offset the chickpea flavor very subtle. I used only 3/4c sugar and 1/2c butter (what I had) and 3/4c oats. I added cinnamon because everything is better with cinnamon:) I might even use less chocolate next time (I can't believe I just said that) because the cookie flavour is just that good. Thanks for a fantastic recipe! This will be a treat for my GF friends. Read More
(4)
Rating: 5 stars
09/17/2018
Excellent. I substituted Spenda brown sugar for the regular brown sugar and 2 whites for the 1 whole egg. I was afraid they were not baked enough because they looked basically the same after 12 minutes of cooking, but let them cool 5 minutes, and they were terrific. Read More
(1)
Rating: 5 stars
01/10/2015
These were so easy to make and smelled delicious when baking! The only small change I made was to add cinnamon (my husband likes cinnamon in everything!)They were a big hit with both my husband and son. What a yummy way to get fibre and protein! Read More
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Rating: 5 stars
12/05/2015
these cookies are delicious and very easy to make just put them in the middle rack in the oven so they won't get dark in the bottom...love them Read More
Rating: 5 stars
11/02/2014
wonderful tecture Read More
Rating: 4 stars
03/26/2016
Loved these cookies wouldn't change anything. Makes a big batch too!! Read More
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Rating: 4 stars
04/20/2016
Very good. Added peanuts and will make it again. Read More