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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.
Hey Richa 🙂 if I don’t have a food processor, can i just hand mix everything ( mash up the cooked chickpeas ) ? Thanks in advance !
Yes
Tweaked the recipe a little. Didn’t add any maple syrup as thought would be sweet enough with the coconut sugar. It was!
Was very very nice. Even boyfriend enjoyed and he doesn’t like chickpeas.
Perfecto !! thank you. well, you have a new chickpea fan!
Will this sit well overnight in the fridge?
Absolutely
Is there a way to make this without the added sugar? Banana or more maple syrup maybe?
Yes you can double the maple syrup but need to increase the oat flour by 4 tbsp. Banana would change the texture too much so is not recommended.
Sounds awesome, look forward to trying it. I too wondered how Besan (chickpea) flour would work and saw your comment. That got me wondering if you could use masoor (red lentil) dal with Besan flour, a thickener like eggs or an alternative, and leavening, and probably something(s) else, to make an Indian style ‘cornbread’ (texture) of sorts. If it were a pumpkin masoor dal that might make it even more interesting (maybe with some zucchini cooked into the dal too). What do you think, Richa? Is that too wacky? It would be fun to try, though it could all wind up in the trash, I realize. I hope you’ll share your professional, experienced thoughts. I like to play around with food, some are disasters, others are great, ( often not duplicatible)
There are already indian applications like that. Look for the split pea zucchini cakes in my first book (called handvo), thy use a mix of lentils and split peas and rice to make savory cornbrwad like baked or steamed cakes. Use that recipe and modify with other veggies if you like or some pumpkin
Thank you so much! I look forward to checking it out; it sounds wonderful as do all your recipes. They inspire me.
I forgot to give a star rating in my comment above, so I’ll do it here.
Another winner Richa! I was afraid dh would eat the whole thing, so I made them into 1/4-cup scoop cookies. He loves them! Thank you.
cool idea!
Hi! Can I make this in a blender? Thanks!
it might be hard to blend the thick mixture, dont add the oat flour and blend everything else in pulses. you can add 1-2 tbsp non dairy milk to help the blender. then mix in the oat flour later in the blended mixture and bake
It worked perfectly! Thank you so much. Everyone loved it and couldn’t believe it had chickpeas. Awesome recipe, I’d just add more coconut sugar next time. Thanks again I really appreciate your help!
Just made this…it´s delicious! And so easy, too. Many thanks Vegan Richa
yay
This was delicious! Even my brother liked it (who can be pretty picky), and had no clue that there was chickpeas in it. (Everything was as-written except I used 3 tbsp of coconut sugar and almond butter since I was out of peanut butter.) Definitely would make again!
yay!
Saw this recipe and decided right then and there to make this deliciousness. They were so good! Super easy to put together in the food processor. I threw the dough into a glass pie plate lined with parchment paper and came out perfect. I didn’t even add ice cream or coconut cream, just ate them plain. Non vegan Hubby approved, which is always a win in my book. Definitely will be keeping this recipe handy.
awesome!
Update on this recipe – I shared with my INCREDIBLY picky gluten free/dairy free 5 year old niece (have I mentioned she is a picky eater?) and she literally gave it 2 thumbs up! This cookie fills the craving for something sweet, but without all the guilt.
yay!