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Peanut Butter Chickpea Cookie Pie. Chickpea Peanut Butter Cookies. Deep dish Cookie Pie. Fudgy Chocolate Chip Chickpea Cookie Pie Recipe. Vegan Gluten-free Soy-free Recipe. Can be Nut-free. Jump to Recipe
Some days I always have an excess of chickpeas when experimenting with aquafaba. There is only so much chana masala or other chickpea curries that I can eat in a week. This Chickpea cookie pie is handy to use those chickpeas and also be a treat to serve to everyone.
This cookie pie is fudgy, chocolatey, crispy on the edges, gooey in the middle and just perfect all around. There is no flavor of the chickpeas. Serve these with your favorite vegan ice cream or as is. I like to make the pie skinnier than a deep dish cookie pie to allow it to crisp and cook evenly and be more cookie like. Other beans such as white beans or navy beans should work as well. This recipe is gluten-free and can be made nut-free.
The batter can also be baked into blondie bars. Double the recipe, put everything in a food processor, blend, spread into a pan, and bake into a 9 by 9 brownie pan. Easy as can be.
I served it with cashew vanilla ice ream and Moon Goo Caramel, which is caramel + charcoal from Frankie and Jos, the new spot in town with amazing ice creams. So many vegan options these days!
More desserts from the blog.
- Chickpea flour chocolate chip cookies
- Oatmeal Walnut chocolate Chunk Cookies
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Ginger Tahini Cookies
- Best Chocolate Chip Cookies with coconut oil
Blend up all the ingredients until smooth.
Fold in chocolate chips, try not to eat up the batter and spread in a greased baking pan.
Bake and cool for 10 mins. The pie is fudgy and soft in the middle. I slice it in the pan and and pic up each slice. If the pie or blondie turns out too crunchy or crumbly, it probably got a bit overbaked. Check earlier and under bake for best results.
Slice into pie slices or squares and Serve with favorite vegan ice cream or whipped coconut cream or as is. This recipe is loosely adapted from the many deep dish cookie pies on the web. If you make the pie, do let me know how it turned out!
Use sunflower seed butter to make it nut-free. Sunbutter Reacts with baking powder and soda to turn the baked goods green when cooling. Use half the amounts of baking powder and soda and add a tsp of lemon juice to reduce the chances of that happening. Also the green color is harmless and ok to eat.
Video:
Peanut Butter Chickpea Cookie Pie Recipe
Ingredients
- 1/2 cup oat flour, certified gluten-free if needed *, or use regular flour
- 1 cup cooked chickpeas, drained if using canned
- 2 tbsp coconut oil, refined if you dont want the coconut flavor
- 1/3 cup nut butter such as peanut, almond or cashew, or use sunbutter to make nut-free
- 2 tbsp maple syrup
- 3 to 4 tbsp coconut sugar or other sugar
- 2 tsp vanilla extract
- 1/8 to 1/4 tsp salt, depends on if the nut butter and chickpeas are already salted
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon, optional
- 1/2 cup vegan chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- Add all the ingredients except chocolate chips to a food processor. Process for half a minute, scrape sides and process again until smooth. Taste and adjust sweet if needed. (If the mixture is too stiff, add a tbsp or more aquafaba or non dairy milk and blend in. See pictures for texture).
- Reserve a tbsp of chocolate chips for garnish. Fold in the rest of the chocolate chips into the thick batter in the processor.
- Grease or line an 8 inch or smaller cake pan. Transfer the batter onto the pan and spread it out using a spatula. Sprinkle chocolate chips on top.
- Bake for 22 to 26 minutes or until the center looks set. Cool in the pan for 10 minutes, then slice and serve with dollop of vegan vanilla ice cream or whipped coconut cream, and melted chocolate or vegan caramel.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I doubled the recipe and made a blondies version. They are magical!
It was my first time using chickpeas for a a sweet treat. And in the end, I’m sold. The texture is great and the flavor is rich without being cloyingly sweet. Bravo!
Hi did you dou me the recipe and put it all in the same 8 inch pie pan???
I’ve been obsessing about this recipe for days. I’ve got to try it! It looks so amazing.
Cannot believe how good this was, and how you could not taste any chickpeas at all! Love the combination of flavors. I used unrefined coconut oil because I don’t mind the coconut flavor and thought it complimented everything very well. The peanut butter flavor wasn’t super pronounced… overall it was just a really nice, chewy, soft cookie slice with soy ice cream on top! Will definitely pull this recipe back out next time I have people over. Thanks!
Awesome!
This pie tastes just like blondies and no one even knew there were chickpeas in there!
My experience, too. No one believed me it had garbanzo beans in it. I know my young grandsons are going to love this. I love to find ways to sneak beans into their food, and they are at that age where they are picky eaters.
Baked this today, and it was PERFECT! Not too fudgy, not too crumbly, just perfect. I used almond butter and followed your directions to sub 2 T almond butter for the coconut oil. Came out to a scant 1/2 cup. Served with a scoop of cashew ice cream, but no “moon goo.” Amazingly easy and very tasty. Thank you, Richa.
Tasty but very crumbly. I am wondering if adding the aqua faba would help bind it together and whipped aqua faba make it fluffy.
These come out very fudgy for me. Maybe they got overbaked depending on your pan and oven? 1-2 tbsp aquafaba will ensure they are fudgier and hence not crumbly.
Hi Richa, Sorry I meant Nuttelex which is a non-dairy alternative to butter. Mainly consisting of sunflower and other vegetable oil. You think that should work instead of the peanut butter? And just to confirm, 1 cup oat flour + 2 cups chickpea to make blondies.
Many thanks Richa for the support you provide. There are many other recipe blogs but very very few respond to queries as promptly and in detail. No wonder your website is a go-to for so many of us. Much appreciated.
that would be too much oil. you can use more chickpeas instead of peanut butter and nuttelex instead of coconut oil.
Also, will Nutralite work (and taste as good) in place of a nut butter? Since peanut butter has a yummy creamy taste of its own. Will it make the blondie less sweet if i dont use PB
Hi Richa, wow i haven’t heard of using chickpeas for desserts but I guess they should work similar to beans. I’m keen to make this as blondies as understand that the recipe needs to be doubled. So all ingredients exactly double? And could you please advise on the baking temp and time. Thanks a lot 🙂
Yes, same time. Check at 27 mins. if the center is a bit too soft and sticking, bake a few mins longer.
What is nutralite(ingredients?). I use unsweetened PB or nut butters, so they are adding only a nutty flavor.
What a beautiful looking pie! I am slightly obsessed with chickpeas in desserts, so this has me drooling.