Ingredients
Wet
- 3/4 cup peanut butter or almond butter or tahini
- 1/4 cup maple syrup
- 3 tbsp plant milk almond, oat, soy, etc.
Dry
- 1/4 cup chickpea flour gluten-free + high protein
- 1/4 tsp baking soda
- Pinch salt
Mix-in
- 3-4 tbsp dark chocolate chips ensure vegan
Equipment
Method
- Preheat and Prep: Preheat the oven to 170°C (340°F).
- Mix Wet Ingredients: In a bowl, mix the peanut butter, maple syrup, plant milk, and vanilla.Pro Tip: Whisk vigorously until the mixture is smooth and emulsified.
- Add Dry Ingredients: Add the chickpea flour, baking soda, and salt, and stir until a firm dough forms.Adjust Consistency: If the dough is too crumbly, add 1/2 teaspoon of milk at a time until the dough comes together in a moldable ball.
- Fold in Chips: Fold in the chocolate chips gently.
- Shape and Bake: Scoop small balls onto a baking tray lined with parchment paper and press slightly with a fork or your hand. Bake for 8–10 minutes.Pro Tip: The edges should look slightly golden, but the center should still look soft and slightly undone—this ensures a chewy texture once cooled.
- Cool: Let cool for at least 10 minutes on the tray.Pro Tip: Do not move these immediately! They are very delicate when warm and firm up completely while cooling on the tray.
Nutrition
Notes
• Nut Butter Consistency Matters: Use a thick, natural nut butter that has been well stirred. Very runny or oily nut butters can cause the dough to spread too much. If your dough feels loose, add 1–2 teaspoons of chickpea flour.
• Adjusting Dough Texture: The dough should be thick and moldable, not crumbly or wet. If it’s too dry, add plant milk ½ teaspoon at a time until it holds together.
• Do Not Overbake: These cookies should look slightly underdone in the center when removed from the oven. They firm up as they cool and overbaking will result in a dry texture.
• Cooling Is Mandatory: Do not move the cookies while warm. They are fragile straight out of the oven and will fully set after 10 minutes of cooling on the tray.
• Flour Substitutions: Chickpea flour is essential for structure and protein. Oat flour can work in a pinch, but the cookies will be less chewy and slightly lower in protein. Almond flour is not recommended.
• Sweetener Swaps: Maple syrup can be replaced with agave. Granulated sweeteners will not dissolve properly and will cause a crumbly texture.
• Storage: Store in an airtight container at room temperature for up to 5 days. Dough can be refrigerated for 48 hours or frozen as scooped dough balls.