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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.
Oh so creative! Yummy!!
Can I double the recipe for a 9 inch pan?? How long do you think it will have to bake
yes, check after 35 mins
I just made these. Very easy and delicious! My husband said to please make them again, and soon. (He has always claimed to detest chickpeas and I did not tell him what was in them. I didn’t lie to him, I just didn’t volunteer that information.)
😀 Yes that is not a lie 😉
Excellent recipe thank you! I used Oat bran which I had on hand and pulverised it for 30 seconds for a finer texture. I am fascinated by the chick pea possibilities! I think the basic dough would work well for a version of Rock cakes (with spice and sultanas) I made cookies with my dough as I wanted a smaller serving. Delicious…..and I have yet to find anyone who can guess about the chickpeas 🙂
What kind of oats (quick cooking/regular/steel cut) do I need to be using to make the oat flour?
Regular (old fashioned) or quick cooking will work. Steel ut oats would be difficult to make flour in a regular blender
I forgot to add that I used bob’s red mill organic quick cooking steel cut oat because I ran out of regular oats. Turned out, they were easily grounded into flour in my coffee grinder. But I do think and enjoy that the cookie pie had a bit more chewier texture.
I made this tonight for my family, we loved it! The center was blondie like and the outside was crispy. I decided to double the recipe, baked it in a cast iron pan, and added about 15 minutes to the baking time. Thank you for another great recipe.
OH YES. This is MY KIND of recipe. I need to try this ASAP!
Another great recipe. In fact we preferred it raw as cookie dough so two recipes in one! Thanks!
Thats awesome!
My neighbor recommended this recipe to me, so I tried it tonight. I have a grain mill and oat groats (I bake whole grain sourdough bread from ancient and heirloom wheats), so I was actually able to make oat flour at home. I followed the recipe as written, but used a pie pan instead of a cake pan (which I did eventually find). Wonderful! As you said, crispy on the edges (might be even more so with a cake pan), and fudgy on the inside. We rarely have desserts, but this one is definitely one to try again. And maybe again. And although my neighbor isn’t vegan, I am, though only relatively recently — but I’ve been vegetarian for more than 46 years, and waiting for the world to catch up to vegetarianism, and now veganism. I cook only by necessity, and my mantra is: Easy, quick, and delicious. This recipe meets all 3! So, thank you.
Awesome!
If using canned chickpeas, do you drain the juice or use it in the recipe?
Thank you…you are an amazing chef and baker!
without the juice. If the mixture is not creamy and thick batter like, then you can add in a tbsp or so of the juice, blend again for a few seconds, then bake