It’s the simple things in life!
Who doesn’t love peanut butter?? It’s a delicious nutritional powerhouse that has so many uses – both sweet and savory. Even though I’m a massive peanut butter fan, I was still surprised how well these vegan peanut butter cookies turned out when eggs were replaced with chickpea (garbanzo bean) flour. The cookies were a unanimous hit with my colleagues and my family and are a staple in my fridge.
They have kind of a shortbread quality, but also a delightful chewiness like the best chocolate chip cookies.
My husband hates when I take these to work, or try to share them with anyone because they’re so good!
They do contain contain, however, they are also very nutrient dense – and I have found they really kill my sweet cravings. They are a great high energy snack that leaves me feeling very statisfied between meals, or as dessert.
A high protein, high fibre SWEET treat
Most of the dough mix is just peanut butter and chickpea flour – and both are full of valuable nutrition including healthy fats, protein and fibre.
The choc chips are optional and you could add chopped walnuts or sultanas in their place …or you can just leave them out altogether. If you decide to leave them out, you might find you need to add an extra tablespoon of chickpea flour to soak up the oil. This may also be necessary if you use very oily or smooth peanut butter.
You could also try replacing some of the sugar with monkfruit granules or stevia if you’d prefer a lower sugar option. But disclaimer – I have not tested this recipe with other types of sweeteners. Although I imagine most sweeteners would probably work ok given how adaptable and simple the recipe is.
I have also done this recipe with half the amount of sugar (1/2 cup) and added extra chickpea flour (1/2 cup no water) which worked really well. It was less sweet and more shortbready.
The chickpea flour “egg” is the most interesting part of this recipe because it gives you control over the crunchiness of the cookies and the dough consistency. Not all chickpea flour is created equal though – some will give a runnier consistency. If you find the dough balls are too sticky, or aren’t firm enough to press with a fork, then add an extra tablespoon of chickpea flour until the consistency is firm and you can roll it into balls easily.
These vegan peanut butter cookies are best stored in the fridge, and the dough can be frozen for up to 3 months.
Vegan peanut butter cookies
- 1 cup peanut butter salted, crunchy peanut butter seem to work best - but you can also use soy butter, or any other type of nut or seed butter.
- 1 cup raw sugar
- 4 tbsp chickpea flour
- 4 tbsp water
- 1/2 cup dairy free choc chips or chunks you can be creative here - use whatever kind of chocolate you like
- 1 tsp vanilla essence
- Mix the chickpea flour and water together to make your "egg"
- Combine all ingredients in bowl and mix well with a wooden spoon
- Roll dough into tablespoon sized balls and place on 2 line baking trays - flatten then slightly with fork
- Bake for 10-12 minutes at 175 C (the longer you bake the crunchier the cookies will be)
- Cool cookies on wire rack and store in an air tight container