Chickpeanut Butter Cookies

It was only a matter of time before I mixed peanut butter and chickpeas together, turned their marriage into cookies, and served them to you with the pride of knowing how good they truly are.

The perfect balance of sweetness mixed with nuttiness and the chewiest cookie texture I’ve yet enjoyed… you can’t not love this healthier take on a cozy classic.

Chickpeanut Butter Cookies

Things I used:

1 can chickpeas: Make sure your cans have low to no sodium in them!

1/2 cup aquafaba: Don’t be alarmed. If you’ve got a can of chickpeas, you’ve got a can of aquafaba, too! This is just the fancy name for the liquid inside the garbanzo bean can.

1/2 cup natural peanut butter

1/2 cup + 2 tbsp oat flour: Blend rolled or quick-cooking oats until they’ve reached a flour-like consistency.

1/2 cup powdered pb

1/4 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

How I did it:

Blend all ingredients except peanut butter, oat flour, and powdered peanut butter

Mix powdered peanut butter and oat flour until combined

Still leaving peanut butter aside, add wet mixture into dry and incorporate until batter forms

Finally, evenly work peanut butter into the mixture

Refrigerate dough for 20 minutes to solidify

Scoop or roll into even balls

Flatten them down with a fork, creating the beloved crosshatch pattern (because all good peanut butter cookies rock the crosshatch)

Bake at 350°F for 15-17 minutes or until the undeniable scent of peanut butter cookies runs through your home

Enjoy them while they last! Once your family sniffs these gooey bites of goodness out, it’s game over.