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

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Robin Stauffer

"Gluten-free cookie. The flour is entirely chickpea, with a touch of cornstarch. Great taste and texture, like better or gourmet cookies."
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45 m servings 172 cals
Original recipe yields 28 servings (28 cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
  2. 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.
  3. Chill dough in refrigerator for at least 15 minutes.
  4. Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
  5. 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; 10.1 g fat; 18.5 g carbohydrates; 3.2 g protein; 21 mg cholesterol; 127 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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