This is a fun recipe we’re featuring today. You’d never guess that our peanut butter and coconut cookies recipe features a sneaky ingredient, chickpeas! Yes, it’s true. These deliciously crunchy cookies call for coconut, peanut butter, and chickpeas among a few other more common cookie ingredients.
This recipe is from Little Veggie Eats (Amazon affiliate link) by Rachel Boyett (Vermilion, £14.99) Photography by Tania Dolvers
As a means to get a crunchy yet delicious flavor, many ingredients were tried. It was surprisingly shocking to learn that the creator found that chickpeas were the best ingredient to get this delightful texture and flavor.
So, we wanted to feature this unique recipe idea that works for big kids, little kids, and adults alike. These cookies are jam-packed with protein, mono- and poly-unsaturated fats, iron, and zinc making them a sweet treat that’s good for you.
Feel free to add in some optional items like chocolate chips for the older kids and adults enjoying these delightful cookies.
Do you need flour for cookies?
Usually, a cookie recipe will call for all-purpose flour. However, these peanut butter and coconut cookies do not call for any flour. You’ll only need chickpeas, banana, peanut butter, desiccated coconut, coconut oil, and milk to create our delicious recipe featured today.
The cookies don’t use any flour they won’t spread when you bake them. You’ll notice that our recipe card below tells you to shape the cookies before placing them in the oven. This is because there isn’t flour so the cookies will not change shape during the baking process.
We highly recommend you shape the peanut butter and coconut cookies to your desired shape before baking them for 30 minutes in your oven.
Can you make cookies with natural peanut butter?
Some of you may be wondering if you can make these peanut butter and coconut cookies with natural peanut butter. The answer is yes. With that being said, natural peanut butter doesn’t have as much salt as regular peanut butter. Cookies that are made with natural peanut butter will often spread out more during the bake time due to their higher oil content.
I suggest making a smaller test batch with natural peanut butter to make sure it’s the type of texture, flavor and cookie shape you desire.
It’s easy to make these cookies for your family today. All you need is a few supplies and a handful of ingredients along with a little over half an hour. These are an excellent after school snack idea to refuel your children after a busy day of learning.
- 1 x 400g can of chickpeas, drained and rinsed
- 1 banana
- 8 tbsp peanut butter
- 4 tbsp desiccated coconut (plus more to decorate)
- 2 tbsp coconut oil, melted
- 2 tbsp milk of your choice
- Preheat your oven to 180˚C/160˚C fan/350˚F.
- Line a baking tray with baking parchment paper.
- Put all of your ingredients into a blender.
- Blend until the mixture is smooth.
- Spoon 1 ½ tbsp. per cookie on your baking parchment paper lined baking tray.
- Use a fork to flatten and shape each cookie as they won’t spread when cooking.
- Sprinkle some of the coconut on top.
- Place your baking tray in the oven for about 30 minutes until your cookies are crisp and golden on top.
- Try to enjoy your cookies right away as they’re best immediately after baked.
These cookies will become a softer texture if left at room temperature for too long.
I hope you enjoy the peanut butter and coconut cookies with your family. We also have some fabulous recipes you can check out.
There are also some quick recipes out there you might want to try after using ours.
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