These cookies are a delicious and wholesome treat that everyone can enjoy, even if you’re avoiding gluten. Packed with chickpea flour, oats, chocolate chunks, and peanut butter, they’re perfect for satisfying your sweet tooth in a healthier way.
Start by heating your oven to 350°F (175°C) and lightly grease two baking sheets. In a large bowl, cream together the butter, brown sugar, egg, peanut butter, and vanilla until everything is smooth and well combined. In another bowl, whisk together the chickpea flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until it comes together into a dough. Then fold in the chocolate chunks, oats, and nuts.
Pop the dough into the fridge for at least 15 minutes to firm up a bit. When it’s chilled, scoop out heaping tablespoons of dough and place them on your baking sheets, giving them some space to spread. Bake for about 10 to 13 minutes, or until the edges turn a nice golden brown. Let the cookies rest on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely. Enjoy!
- Make sure to measure the chickpea flour accurately, as it affects the texture.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Use natural peanut butter without added sugar or oil for a cleaner flavor and better texture.
These cookies are a delicious way to enjoy a gluten-free treat without sacrificing flavor or texture. The combination of chickpea flour and oats gives them a hearty, satisfying bite, while the chocolate chunks and peanut butter add rich sweetness and creaminess. They are perfect for anyone looking for a wholesome snack that feels indulgent.
These cookies are great on their own with a cup of tea or coffee. You can also serve them with a glass of cold milk or a dairy-free alternative. For a special treat, try topping them with a dollop of whipped cream or a drizzle of melted peanut butter.
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the freezer, wrapped tightly to prevent freezer burn. When ready to eat, thaw at room temperature or warm gently in the oven.
