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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 made this and cooked it in my cast iron pan. Also I ran out of peanut butter so did half peanut butter half tahini. Came out crispy on the edges and gooey in the middle. Delicious!!!
Awesome!
Wonderful. Made it in a smaller pan, because I didn’t feel like hunting down a cake pan. Works well as a deep dish cookie pie, too. This recipe will definitely pass the picky eater test (he’ll eat it and not question the ingredients).
Ohmygosh. I just made this and it is AMAZING! I added about 1/4 cup more of chocolate chips than you said to – but it wasn’t necessary. I’ll do less next time. And there will be LOTS of next times!
yay! awesome! it was probably a brownie with them 🙂
Made this recipe a few weeks back and had to let you know how delicious and easy it was! Richa, you are amazing x
Awesome!
Live and learn! I had no idea about st patricks day cookies. I thought the entire tray molded overnight while it was cooling. [I presume you recommend refridgerating.] Thanks for your suggestions.
yes with cooked chickpeas in them, you want to refrigerate the bars.
Was looking forward to trying these and giving some to a friend with major food allergies, but they turned green overnight! Will try again, but maybe without the really expensive allergen free chocolate chips.
Did you change any ingredients? If you used sunbutter, then it does change to green and that is edible, its just the sunbutter reaction. It needs some vinegar or lemon to keep it from changing color. H
Oh no! I can’t believe I just tossed it. Yes, it was sunbutter. That was an expensive lack of information, especially since I doubled the recipe. How much lemon juice or vinegar would you recommend?
oh no, i am so sorry. 1 tsp lemon juie should be enough, also omit the baking soda as the green is because of reaction with the leavening. This doesnt always work and the pie might still develop green in the middle or small patches. people use this reaction to make green cookies for st patricks day :). i would just omit the sunbutter and use some more chickpeas and some more coconut oil
I was so delighted to see this recipe on your site as I just cooked the organic chickpea that sat in my pantry for days. I used 1/3 cup roasted peanuts and organic extra virgin olive oil because that’s what I have. I did add couple tablespoons of chickpea cooking liquid to make the batter into the right consistency. My daughter couldn’t be happier to decorate the cookie pie with chocolate chips except my quarter share (I am just not into chocolates). My daughter could polish half of the pie in one setting if I don’t stop her. And I had to make it again within the same week (per her request). Thank you so much for the healthy, easy and delicious recipe!
Thanks for this wonderful recipe! I made it last night as a birthday “cookie cake,” and it was a big hit.
A couplethings that may be helpful to others:
I made the dough ahead of time, spread into a cast iron skillet, and refrigerated until ready to bake.
There were (somehow) leftovers the next day, and the cookie is incredibly good at room temperature as well. Don’t shy from this recipe even if you can’t serve it warm. I almost wish I’d just made it ahead of time and served it less gooey.
yay!! good info or make ahead.
lol somehow indeed!
I cant wait to make this for thanksgiving- trying to determine if I should make it day before and put in refrigerator or bake the day of and bring warm- any suggestions?
you can blend and put it in the baking dish and refrigerate until ready to bake. Warm pie has better fudgy texture and works well with the whipped topping for a more decadent dessert.
Hi there!
Would chickpea flour (or all purpose flour) work just as well for this recipe?
all purpose flour will work