Gluten free cookies made from chickpeas (yes…chickpeas!), peanut butter and nutella. A great source of protein for picky eaters!
I had seen these Peanut Butter Chickpea Cookies doing the rounds on Pinterest for some time and I have to admit I was a tad sceptical myself.
Could you really make a decent tasting cookie from chickpeas?
The only way to find out was to try myself and so I adapted The Texanerin’s recipe to UK measurements and also decided to fill the cookies with a dollop of nutella.
I was worried the cookies may be a bit dry so I thought some melted nutella might counteract this.
I shouldn’t have worried however, the peanut butter has enough fat to keep the cookies very moist.
But the melting nutella centre was a winner nonetheless and I’ll be keeping that addition to the recipe every time I make these in the future.
So…have I convinced you yet? If you are still a little sceptical why not give them a whirl. Love them or hate them, come back and let me know how you got on. I’d love to hear your thoughts.
If you try my Chickpea Nutella Cookie recipe please do leave me a comment and a star rating below. You can also share your pictures with me on Instagram. I always love to see your creations!
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Gluten free cookies made from chickpeas (yes…chickpeas!), peanut butter and nutella. They are so good and I promise you can’t taste the chickpeas!
- 240g / 8 oz (one drained can) of chickpeas, rinsed and patted dry
- 175g / ¾ cup smooth peanut butter
- 75g / ¼ cup honey
- 2 tsp vanilla extract
- 1 tsp baking powder
- 50g / ⅓ cup chocolate chips
- 1 & ½ tablespoon nutella
- Preheat the oven to 180c / 350f and line a baking tray with parchment paper.
- Combine the chickpeas, peanut butter, honey, vanilla extract and baking powder in a food processor and blitz until the mixture becomes smooth. Add the chocolate chips and stir with a spoon until combined.
- With your hands divide the mixture into 12 equal dough balls and shape into a rough cookie shape. Create a small well in the centre of each cookie and fill with a small spoon of nutella. Shape the cookie dough around the nutella so that it covers the majority of it. It’s ok to have a little nutella showing through as that will help to create a nice melted layer on top of each cookie.
- Place the cookies onto the baking tray. They won’t rise or expand much so there’s no need to keep them far apart from each other. Bake in the oven for approximately 13 minutes. The cookies won’t be hard like normal cookies. They will still be very soft, although they will become more crumbly once cooled.
- Leave to cool on a wire rack and store in an air tight container for 3-4 days.