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.

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.

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