Homemade Peanut Butter and Gluten-Free Cookies
Indulge in the creamy goodness of our homemade peanut butter, perfectly complemented by crunchy gluten-free cookies! With just three main ingredients—roasted peanuts, a touch of sea salt, and a hint of honey—this dynamic duo is not only easy to whip up but also irresistibly satisfying. Get ready to treat your taste buds to a delightful snack that everyone can enjoy!
Prep
15
min
Cook
20
min
Serves
20
people
Level
beginner
📝 Ingredients
Serves 20🫙Pantry Staples(7)
- 3 tablespoons of agave honey (or to taste) (45 ml)
- 1 teaspoon of baking powder (5 ml)
- 2 cups of cooked chickpeas (480 ml)
- 1 1/2 cups of dark chocolate chips (360 ml)
- 3 cups of roasted peanuts (720 ml)
- 1 cup of peanut butter (227 g)
- 1 teaspoon of vanilla (5 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Blend the roasted peanuts with a pinch of salt until creamy, stirring occasionally until the heat and oil create a smooth consistency.
- 2
Blend together the cooked chickpeas, vanilla, agave honey, a pinch of salt, and baking powder until a dough forms.
- 3
Transfer the mixture to a bowl and fold in the dark chocolate chips.
- 4
Form small balls with your hands and place them on a baking sheet lined with parchment paper.
- 5
Bake for 20 minutes at 280°C (about 540°F).
- 6
Let cool for about 10 minutes at room temperature before removing from the baking sheet.
💡 Pro Tips
- ✓Process roasted peanuts for 8-12 minutes total, scraping sides every 2-3 minutes, because peanut oils need 165-175°F internal temperature from friction heat to achieve proper emulsification.technique165-175°F
- ✓Reduce oven temperature to 325°F (163°C) instead of 540°F because chickpea-based doughs contain 65% more moisture than wheat flour and will burn before setting at extreme temperatures.timing325°F
- ✓Use chickpeas cooked to exactly fork-tender (not mushy) because overcooked legumes contain 40% more free water, creating gummy texture instead of binding properly.ingredient40% excess moisture
- ✓Chill cookie dough balls for 15-20 minutes before baking because chickpea starches firm up at 35-40°F, preventing excessive spreading during the initial bake.technique15-20 minutes at 35-40°F
- ✓Cool cookies on the baking sheet for exactly 10 minutes because chickpea proteins continue setting via residual heat, and moving too early breaks the fragile gluten-free structure.timing10 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
20
people
Level
beginner
Share this recipe
Homemade Peanut Butter and Gluten-Free Cookies
Indulge in the creamy goodness of our homemade peanut butter, perfectly complemented by crunchy gluten-free cookies! With just three main ingredients—roasted peanuts, a touch of sea salt, and a hint of honey—this dynamic duo is not only easy to whip up but also irresistibly satisfying. Get ready to treat your taste buds to a delightful snack that everyone can enjoy!
📝 Ingredients
Serves 20🫙Pantry Staples(7)
- 3 tablespoons of agave honey (or to taste) (45 ml)
- 1 teaspoon of baking powder (5 ml)
- 2 cups of cooked chickpeas (480 ml)
- 1 1/2 cups of dark chocolate chips (360 ml)
- 3 cups of roasted peanuts (720 ml)
- 1 cup of peanut butter (227 g)
- 1 teaspoon of vanilla (5 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
👨🍳 Instructions
- 1
Blend the roasted peanuts with a pinch of salt until creamy, stirring occasionally until the heat and oil create a smooth consistency.
- 2
Blend together the cooked chickpeas, vanilla, agave honey, a pinch of salt, and baking powder until a dough forms.
- 3
Transfer the mixture to a bowl and fold in the dark chocolate chips.
- 4
Form small balls with your hands and place them on a baking sheet lined with parchment paper.
- 5
Bake for 20 minutes at 280°C (about 540°F).
- 6
Let cool for about 10 minutes at room temperature before removing from the baking sheet.
💡 Pro Tips
- ✓Process roasted peanuts for 8-12 minutes total, scraping sides every 2-3 minutes, because peanut oils need 165-175°F internal temperature from friction heat to achieve proper emulsification.technique165-175°F
- ✓Reduce oven temperature to 325°F (163°C) instead of 540°F because chickpea-based doughs contain 65% more moisture than wheat flour and will burn before setting at extreme temperatures.timing325°F
- ✓Use chickpeas cooked to exactly fork-tender (not mushy) because overcooked legumes contain 40% more free water, creating gummy texture instead of binding properly.ingredient40% excess moisture
- ✓Chill cookie dough balls for 15-20 minutes before baking because chickpea starches firm up at 35-40°F, preventing excessive spreading during the initial bake.technique15-20 minutes at 35-40°F
- ✓Cool cookies on the baking sheet for exactly 10 minutes because chickpea proteins continue setting via residual heat, and moving too early breaks the fragile gluten-free structure.timing10 minutes