These Chickpea Cookies are naturally gluten-free and have an irresistably chewy texture! You'd never guess that they're made with protein-packed chickpea flour.
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter, peanut butter, and sugar, and mix well.
Add in the egg and vanilla, and mix again. Then add in the flour, baking soda, and salt, Mix until a thick batter is created.
Fold in the chocolate chips, then use a tablespoon or 1-ounce scoop to scoop the dough onto the prepared baking sheet. Sprinkle with flaky salt on top, if desired. Bake at 350ºF for 8 to 10 minutes, until the cookies puff up and start to look lightly golden around the edges.
Let the cookies cool completely on the pan, to help them firm up. They are fragile when hot, but will become sturdy as they cool. (Don't be surprised if these flatten as they cool-- this helps with the chewy texture!) Enjoy them right away, or store in an airtight container in the fridge for up to a week. You can also freeze these for up to 6 months.
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Notes
Nutrition information is for 1 of 18 cookies. This is automatically calculated, and is just an estimate, not a guarantee.If you'd like a thicker cookie that doesn't go flat when it cools, you can add up to 1/4 cup more chickpea flour to this recipe with great results! (So, use 3/4 cup total.) I prefer the flat, chewy cookies, but my kids approved of this recipe either way. I recommend using the higher amount of flour if you plan on making a substitute, like using a flax egg or coconut oil, to make these vegan.