Peanut Butter and Oat Cookies with Chickpea Flour and Chocolate Chunks
cookies are a deliciously wholesome treat, combining the nutty flavor of peanut butter with the heartiness of oat and chickpea flour. The chocolate chunks add a perfect touch of sweetness to every bite.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Helpful Tips For Cooking
Use natural peanut butter for a richer, less sweet flavor.
Make sure to press the dough slightly before baking to help the cookies hold their shape.
If you prefer softer cookies, bake for a minute or two less and let them cool on the baking sheet.
Ingredients
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Why This Recipe Is So Good
These cookies are a delicious blend of nutty peanut butter and wholesome oats, with a boost of protein from chickpea flour. The chocolate chunks add just the right amount of sweetness, making them a satisfying treat that’s both tasty and nutritious.
Directions
Gently heat your oven to 350°F (175°C) and grease a baking sheet to keep the cookies from sticking. In a large bowl, mix together the brown sugar, butter, peanut butter, egg, and vanilla extract until everything is smooth and well combined. In a separate bowl, whisk the chickpea flour, cornstarch, baking powder, and salt together, then gradually add this dry mix into the wet ingredients. Once combined, fold in the chocolate chunks, oats, and walnuts until the dough comes together evenly. Cover the bowl with plastic wrap and pop it in the fridge for about 15 minutes to chill. When the dough is ready, scoop out tablespoon-sized balls and space them a couple of inches apart on your baking sheet. Bake for around 12 minutes, until the edges turn golden brown. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool completely.
168
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Options
Enjoy these cookies with a glass of cold milk or a warm cup of tea. They also make a great midday snack or a quick breakfast on the go when paired with fruit or yogurt.
Leftover Storage Guide
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, keep them in the fridge or freeze them, separating layers with parchment paper to prevent sticking.
Frequently Asked Questions
Can I use a different type of flour instead of chickpea flour?
Yes, you can substitute with all-purpose flour or almond flour, but the texture and flavor may change slightly.
Is it necessary to chill the dough before baking?
Chilling helps the dough firm up, preventing spreading and improving texture, but you can bake immediately if short on time.
Can I omit the walnuts or replace them with another nut?
Yes, walnuts are optional and can be omitted or swapped with pecans, almonds, or your favorite nuts.
How should I store the cookies after baking?
Store them in an airtight container at room temperature for up to one week or freeze for longer storage.
Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter works and adds extra texture to the cookies.
Will the cookies be gluten-free?
They can be gluten-free if you use certified gluten-free oats and ensure all other ingredients are gluten-free.
How do I know when the cookies are done baking?
Bake until the edges are golden brown, usually around 12 minutes, but the centers may still look slightly soft.
Can I make these cookies vegan?
To make them vegan, replace the butter with a plant-based alternative and use a flax or chia egg substitute.
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