Bite sized peanut butter oat cookies, sweetened with dates and rice syrup. Packed with protein and flavor – they make the perfect post-workout snack.
Chickpeas in cookies. Yes, it’s a thing and it works wonders. While legumes are nice to sneak into desserts for their nutritional benefits, they also play a key role in gluten free baking.
Since gluten is a protein, when you remove gluten from baked goods, you are going to need to find a way to substitute it properly so your baked goods will act in a similar way as the gluten filled ones. Swapping rice flour for wheat flour doesn’t exactly cut it. For one, rice flour doesn’t have the same binding powers to hold baked goods together the same way wheat flour does which will result in a crumbly, disappointing mess.
Secondly, it doesn’t have the same amount of protein as its wheat counterpart to provide the proper structure and will not rise effectively. Baking is all about science and the greater understanding you have, the better your baked goods will turn out.
You may notice when purchasing a bag of gluten free all purpose flour that they always contain a mix of flours and starches. Unfortunately we have yet to discover a single grain that is capable of subbing wheat flour 1:1, so mixing several together is currently our best solution. You could argue that eating multiple grains at once is hard on your digestive system, which is most likely true, but for someone who can’t eat gluten and hasn’t had a delicious cookies in years, it’s worth it. And moderation is definitely key.
Flours that work best are high protein flours like chickpea flour, although it does have a strong taste. I personally don’t like to use it because I develop all my recipes from scratch and I always have to taste the batter while baking to see if I have to add anything. The legume flours have a strong taste, which does dissipate after baking, but doesn’t work so well for sampling the dough. Sorghum flour is another great source and a personal favorite of mine.
While these peanut butter oat cookies do contain oats, not everyone with a gluten intolerance can handle eating them, even the gluten free ones. Oats are said to not contain any gluten, but are often processed in a facility that also produces wheat products, so the risk of cross contamination is high. It’s also said that they have a protein in them that acts similar to wheat, which may cause similar reactions in those who are celiac. Everyone’s body is different, so listen to your body.
I love these peanut butter oat cookies because they make a great snack any time of day. They’re not overly sweet, being sweetened with only dates and rice syrup, but if you have more of a sweet tooth, you can substitute the rice syrup for 1/3 cup of maple syrup. Though the sticky rice syrup helps bind them together, the texture will still be fine due to the peanut butter and dates acting as a binder as well.
- 1 ½ cup cooked Chickpeas
- ¾ cup Oats
- ¾ cup Dates
- ½ cup Peanut Butter (100% peanuts, no additives)
- ½ cup Rice Syrup
- ½ cup Dark Chocolate Chips
- 1 ½ Tbsp Pure Vanilla Extract
- ¾ tsp Baking Powder
- ½ tsp Sea Salt
If your dates aren't soft, soak them in hot water for 30 minutes.
Heat your oven to 350°F
Grind oats into a flour into food processor. Add chickpeas, dates, peanut butter, rice syrup, vanilla, baking powder and salt to the food processor and blend until smooth. Add chocolate chips and pulse until combined.
Use cookie scoop (or 1/8 cup measuring scoop), and place onto lined baking trays. Flatten slightly.
Bake 15 minutes, or until browned on the bottom. Cookies will be soft straight out of the oven. Let them sit for a few minutes to firm up.