This recipe is adapted from the Peanut Butter Cookies in The Healthy Hedonist by Myra Kornfeld. I love that these cookies are made with an “alternative” flour–chickpea, not wheat. These cookies are great to freeze. Just microwave them for about 30-45 seconds when ready to eat.
1/2 cup softened butter or vegan margarine (I used Earth Balance)
1/4 cup barley malt syrup
1/2 cup brown sugar
3/4 cup organic peanut butter (chunky or smooth
1 egg (if you want to make these vegan, you can leave out the egg without any problem)
1 tsp vanilla extract
1 cup chickpea flour
1/2 tsp sea salt
1/4 tsp baking soda
1/2 cup grain-sweetened chocolate chips (I used Sunspire brand)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Cream the butter, sugar, and barley malt together with a mixer until fluffy (2-3 minutes was enough for me). Add the peanut butter and mix for another minute. Beat in the egg and vanilla just until smooth.
In a medium bowl, whisk the flour, salt, and baking soda together. Mix the dry ingredients together into the wet in three batches, mixing until just combined. Fold in the chocolate chips until evenly distributed.
Drop the dough by the tablespoonful onto the parchment-lined cookie sheets, with about 2 inches of space in between. Bake 12-14 minutes, until the bottoms are golden.