Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 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.

Recipe Summary

10 mins
20 mins
45 mins
15 mins
28 cookies


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


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

  • 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

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