Gluten-Free Chickpea-Flour Chocolate Chunk Cookies with Peanut Butter and Oats

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gluten-free cookie. The flour is entirely chickpea, with a touch of cornstarch. Great taste and texture, like better or gourmet cookies.

By Robin Stauffer

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
20 mins
total:
45 mins
Servings:
28
Yield:
28 cookies
Nutrition Info
Advertisement

Ingredients

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

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.

    Advertisement

  • Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.

  • Chill dough in refrigerator for at least 15 minutes.

  • Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.

  • Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

Cook's Notes:

The peanut butter removes the strange chickpea flour taste. A little extra vanilla wouldn't hurt things, either. These are really good!

Flatten cookies with spatula after baking if too puffy. The chickpea flour makes them cakey. If flattened, they will have a texture more standard for this type of cookie.

Nutrition Facts

Per Serving:
172 calories; protein 3.2g; carbohydrates 18.5g; fat 10.1g; cholesterol 21.4mg; sodium 127.2mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews

Most helpful positive review

Kim
Allstar
Rating: 5 stars
08/01/2018
These were shockingly good! I really was hesitant in using that much chickpea flour but it actually works! I made my own chickpea flour by grinding up dried chickpeas until very fine and then sifting out the flour (only do this in a heavy duty blender and not a food processor or you'll burn it out). I also upped the peanut butter to 1/2 cup (we have a bit of a peanut butter addiction in our house) used about 3/4 cup rolled oats 1/2 cup chopped walnuts and dark chocolate chips in place of the chunks. I also wouldn't generously grease your cookie sheets as these cookies have enough butter in them not to stick (parchment paper works better). I got 35 cookies out of this recipe. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
KaLee
Rating: 5 stars
01/04/2021
They worked out quite well. I stuck to the recipe though I added some cinnamon to half the batch for fun. Either way was good! Read More
Kim
Allstar
Rating: 5 stars
07/31/2018
These were shockingly good! I really was hesitant in using that much chickpea flour but it actually works! I made my own chickpea flour by grinding up dried chickpeas until very fine and then sifting out the flour (only do this in a heavy duty blender and not a food processor or you'll burn it out). I also upped the peanut butter to 1/2 cup (we have a bit of a peanut butter addiction in our house) used about 3/4 cup rolled oats 1/2 cup chopped walnuts and dark chocolate chips in place of the chunks. I also wouldn't generously grease your cookie sheets as these cookies have enough butter in them not to stick (parchment paper works better). I got 35 cookies out of this recipe. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/07/2021