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.
Peanut Butter Chickpea Cookie Pie Recipe
- 1/2 cup (60 g) oat flour certified gluten-free if needed *, or use regular flour
- 1 cup (164 g) cooked chickpeas drained if using canned
- 2 tbsp coconut oil refined if you dont want the coconut flavor
- 1/3 cup (83.33 g) 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 (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) ground cinnamon optional
- 1/2 cup (80 g) vegan chocolate chips or chunks
- 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.
Hey Richa 🙂 if I don’t have a food processor, can i just hand mix everything ( mash up the cooked chickpeas ) ? Thanks in advance !
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.
Vegan Richa Support
Perfecto !! thank you. well, you have a new chickpea fan!
Will this sit well overnight in the fridge?
Vegan Richa Support
Is there a way to make this without the added sugar? Banana or more maple syrup maybe?
Vegan Richa Support
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.
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
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!
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.
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.
I made this and cooked it in my cast iron pan. Also I ran out of peanut butter so did half peanut butter half tahini. Came out crispy on the edges and gooey in the middle. Delicious!!!
Wonderful. Made it in a smaller pan, because I didn’t feel like hunting down a cake pan. Works well as a deep dish cookie pie, too. This recipe will definitely pass the picky eater test (he’ll eat it and not question the ingredients).
Ohmygosh. I just made this and it is AMAZING! I added about 1/4 cup more of chocolate chips than you said to – but it wasn’t necessary. I’ll do less next time. And there will be LOTS of next times!
yay! awesome! it was probably a brownie with them 🙂
Made this recipe a few weeks back and had to let you know how delicious and easy it was! Richa, you are amazing x
Live and learn! I had no idea about st patricks day cookies. I thought the entire tray molded overnight while it was cooling. [I presume you recommend refridgerating.] Thanks for your suggestions.
yes with cooked chickpeas in them, you want to refrigerate the bars.
Was looking forward to trying these and giving some to a friend with major food allergies, but they turned green overnight! Will try again, but maybe without the really expensive allergen free chocolate chips.
Did you change any ingredients? If you used sunbutter, then it does change to green and that is edible, its just the sunbutter reaction. It needs some vinegar or lemon to keep it from changing color. H
Oh no! I can’t believe I just tossed it. Yes, it was sunbutter. That was an expensive lack of information, especially since I doubled the recipe. How much lemon juice or vinegar would you recommend?
oh no, i am so sorry. 1 tsp lemon juie should be enough, also omit the baking soda as the green is because of reaction with the leavening. This doesnt always work and the pie might still develop green in the middle or small patches. people use this reaction to make green cookies for st patricks day :). i would just omit the sunbutter and use some more chickpeas and some more coconut oil
I was so delighted to see this recipe on your site as I just cooked the organic chickpea that sat in my pantry for days. I used 1/3 cup roasted peanuts and organic extra virgin olive oil because that’s what I have. I did add couple tablespoons of chickpea cooking liquid to make the batter into the right consistency. My daughter couldn’t be happier to decorate the cookie pie with chocolate chips except my quarter share (I am just not into chocolates). My daughter could polish half of the pie in one setting if I don’t stop her. And I had to make it again within the same week (per her request). Thank you so much for the healthy, easy and delicious recipe!
Thanks for this wonderful recipe! I made it last night as a birthday “cookie cake,” and it was a big hit.
A couplethings that may be helpful to others:
I made the dough ahead of time, spread into a cast iron skillet, and refrigerated until ready to bake.
There were (somehow) leftovers the next day, and the cookie is incredibly good at room temperature as well. Don’t shy from this recipe even if you can’t serve it warm. I almost wish I’d just made it ahead of time and served it less gooey.
yay!! good info or make ahead.
lol somehow indeed!
I cant wait to make this for thanksgiving- trying to determine if I should make it day before and put in refrigerator or bake the day of and bring warm- any suggestions?
you can blend and put it in the baking dish and refrigerate until ready to bake. Warm pie has better fudgy texture and works well with the whipped topping for a more decadent dessert.
Would chickpea flour (or all purpose flour) work just as well for this recipe?
all purpose flour will work
Oh so creative! Yummy!!
Can I double the recipe for a 9 inch pan?? How long do you think it will have to bake
yes, check after 35 mins
I just made these. Very easy and delicious! My husband said to please make them again, and soon. (He has always claimed to detest chickpeas and I did not tell him what was in them. I didn’t lie to him, I just didn’t volunteer that information.)
😀 Yes that is not a lie 😉
Excellent recipe thank you! I used Oat bran which I had on hand and pulverised it for 30 seconds for a finer texture. I am fascinated by the chick pea possibilities! I think the basic dough would work well for a version of Rock cakes (with spice and sultanas) I made cookies with my dough as I wanted a smaller serving. Delicious…..and I have yet to find anyone who can guess about the chickpeas 🙂
What kind of oats (quick cooking/regular/steel cut) do I need to be using to make the oat flour?
Regular (old fashioned) or quick cooking will work. Steel ut oats would be difficult to make flour in a regular blender
I forgot to add that I used bob’s red mill organic quick cooking steel cut oat because I ran out of regular oats. Turned out, they were easily grounded into flour in my coffee grinder. But I do think and enjoy that the cookie pie had a bit more chewier texture.
I made this tonight for my family, we loved it! The center was blondie like and the outside was crispy. I decided to double the recipe, baked it in a cast iron pan, and added about 15 minutes to the baking time. Thank you for another great recipe.
Cassie Autumn Tran
OH YES. This is MY KIND of recipe. I need to try this ASAP!
Another great recipe. In fact we preferred it raw as cookie dough so two recipes in one! Thanks!
My neighbor recommended this recipe to me, so I tried it tonight. I have a grain mill and oat groats (I bake whole grain sourdough bread from ancient and heirloom wheats), so I was actually able to make oat flour at home. I followed the recipe as written, but used a pie pan instead of a cake pan (which I did eventually find). Wonderful! As you said, crispy on the edges (might be even more so with a cake pan), and fudgy on the inside. We rarely have desserts, but this one is definitely one to try again. And maybe again. And although my neighbor isn’t vegan, I am, though only relatively recently — but I’ve been vegetarian for more than 46 years, and waiting for the world to catch up to vegetarianism, and now veganism. I cook only by necessity, and my mantra is: Easy, quick, and delicious. This recipe meets all 3! So, thank you.
If using canned chickpeas, do you drain the juice or use it in the recipe?
Thank you…you are an amazing chef and baker!
without the juice. If the mixture is not creamy and thick batter like, then you can add in a tbsp or so of the juice, blend again for a few seconds, then bake
I doubled the recipe and made a blondies version. They are magical!
It was my first time using chickpeas for a a sweet treat. And in the end, I’m sold. The texture is great and the flavor is rich without being cloyingly sweet. Bravo!
Hi did you dou me the recipe and put it all in the same 8 inch pie pan???
I’ve been obsessing about this recipe for days. I’ve got to try it! It looks so amazing.
Cannot believe how good this was, and how you could not taste any chickpeas at all! Love the combination of flavors. I used unrefined coconut oil because I don’t mind the coconut flavor and thought it complimented everything very well. The peanut butter flavor wasn’t super pronounced… overall it was just a really nice, chewy, soft cookie slice with soy ice cream on top! Will definitely pull this recipe back out next time I have people over. Thanks!
This pie tastes just like blondies and no one even knew there were chickpeas in there!
My experience, too. No one believed me it had garbanzo beans in it. I know my young grandsons are going to love this. I love to find ways to sneak beans into their food, and they are at that age where they are picky eaters.
Baked this today, and it was PERFECT! Not too fudgy, not too crumbly, just perfect. I used almond butter and followed your directions to sub 2 T almond butter for the coconut oil. Came out to a scant 1/2 cup. Served with a scoop of cashew ice cream, but no “moon goo.” Amazingly easy and very tasty. Thank you, Richa.
Tasty but very crumbly. I am wondering if adding the aqua faba would help bind it together and whipped aqua faba make it fluffy.
These come out very fudgy for me. Maybe they got overbaked depending on your pan and oven? 1-2 tbsp aquafaba will ensure they are fudgier and hence not crumbly.
Hi Richa, Sorry I meant Nuttelex which is a non-dairy alternative to butter. Mainly consisting of sunflower and other vegetable oil. You think that should work instead of the peanut butter? And just to confirm, 1 cup oat flour + 2 cups chickpea to make blondies.
Many thanks Richa for the support you provide. There are many other recipe blogs but very very few respond to queries as promptly and in detail. No wonder your website is a go-to for so many of us. Much appreciated.
that would be too much oil. you can use more chickpeas instead of peanut butter and nuttelex instead of coconut oil.
Also, will Nutralite work (and taste as good) in place of a nut butter? Since peanut butter has a yummy creamy taste of its own. Will it make the blondie less sweet if i dont use PB
Hi Richa, wow i haven’t heard of using chickpeas for desserts but I guess they should work similar to beans. I’m keen to make this as blondies as understand that the recipe needs to be doubled. So all ingredients exactly double? And could you please advise on the baking temp and time. Thanks a lot 🙂
Yes, same time. Check at 27 mins. if the center is a bit too soft and sticking, bake a few mins longer.
What is nutralite(ingredients?). I use unsweetened PB or nut butters, so they are adding only a nutty flavor.
What a beautiful looking pie! I am slightly obsessed with chickpeas in desserts, so this has me drooling.
I made this today and we’re eating it now. Always looking for ways to use “extras” whether lentils, almonds, or chickpeas, etc.. What a delicious dessert and not too sweet which we appreciate. I would estimate “serves 8″ based on the 8” cookie that came out of my oven. We’re topping it with vegan ice cream, yum! The best thing is that this recipe is super easy AND delicious. I forgot to process the oats first, and it still came out beautifully with good texture and flavor. As always, thank you for expanding my horizons of plant-based cooking.
Hi. Can I use canned chickpeas?
What other oil would you recommend in place of the coconut oil? And, can I use regular non-vegan choco chips? (I Already have regular on hand.) Thanks!
You can use any other oil or use more of peanut butter.
Awesome thank you. I’ll make this tomorrow, I’ve been craving something and this may be it lol.
What could you sub to make it oil free
use more nut butter and omit the oil.
Great–I do not tolerate coconut oil well and don’t use it for personal health reasons (coconut meat is another story).
Oh my goodness this looks amazing!!!
Izzy | Pinch of delight
“¼ heaping cup” – whaaaaat? 🙂
so not 1/3…. just 1/4 but must be heaping???? ;D
🙂 you could do a 1/3 cup but then thats more measuring cups to wash. The order of use is to reduce mess. so once you measure out the oil. The maple and nut butter wont stick much to the 1/4 cup measure. I use the same cup for the oil and maple
Pure Genius! You think a lot like me!
Thanks for this recipe!
I am definitely making this soon!
Can you use chickpea flower?
for the oat flour or for the chickpeas? you can use chickpea flour to sub the oat flour.
How would you sub chickpea flour for the cooked chickpeas?
you can’t. chickpea flour tastes bitter without adjustments in baking. use white beans or cooked red lentils.
YUM!! This looks really great Richa!
its super easy! and dangerous to have around 🙂