Peanut Butter Chickpea Cookie Pie

Name: Peanut Butter Chickpea Cookie Pie
Total time: 40 min
Ingredients: ½ cups Flour; 1 cup Cooked chickpeas; 2 tbsp Coconut oil; ⅓ cups Butter; 2 tbsp Maple syrup; 3–4 tbsp Coconut sugar; 2 tsp Vanilla; 0.13–¼ tsp Salt; ½ tsp Baking powder; ¼ tsp Baking soda; ¼ tsp Cinnamon, ground; ½ cups Chocolate chip

By Vegan Richa · 40 min

Ingredients

Flour½ cups
Cooked chickpeas1 cup
Coconut oil2 tbsp
Butter⅓ cups
Maple syrup2 tbsp
Coconut sugar3–4 tbsp
Vanilla2 tsp
Salt0.13–¼ tsp
Baking powder½ tsp
Baking soda¼ tsp
Cinnamon · ground¼ tsp
Chocolate chip½ cups

Instructions

Preheat the oven to 350°F / 180°C.
Put all the ingredients except the chocolate chips into a food processor and process for 30 seconds. Scrape down the sides and process again until smooth. Taste and adjust sweetness if needed.
If the mixture is too stiff, add 1 tablespoon or more of aquafaba or non-dairy milk and blend it in.
Reserve 1 tablespoon of chocolate chips for garnish, then fold the rest into the thick batter in the processor.
Grease or line an 8-inch or smaller cake pan. Spread the batter evenly in the pan with a spatula and scatter the reserved chocolate chips on top.
Bake for 22 to 26 minutes, until the centre looks set.
Cool in the pan for 10 minutes, then slice and serve.

Summarized from Vegan Richa's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Chocolate chip Chickpea Canned chickpea

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app