Flourless Chickpea Peanut Butter Cookies
This post may contain affiliate links. Please read our disclosure policy.
These chickpea peanut butter cookies are super delicious and packed with plant-based protein. You'll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They're a healthier alternative to traditional peanut butter cookies, and they're ready in just 25 minutes!
For another healthier cookie recipe, try our gluten-free peanut butter cookies!
We're back with yet another guilt-free treat for your afternoon snacking pleasure! With ‘chickpea' in the name, you know they're going to be healthy, but it turns out they're delicious too. These flourless peanut butter chickpea cookies are the perfect snack to satisfy your sweet tooth or to serve as an after-school treat for kids. With extra nutrients like fiber and protein, they'll give you all-day energy too!
We won't try to convince you that these chickpea and peanut butter cookies taste like a regular peanut butter cookie, but they're delicious nonetheless. We're generous with the peanut butter and chocolate chips which masks the flavor of the chickpeas. The main thing you'll notice is that instead of becoming crispy around the edges, they have a soft and chewy texture. They may seem undercooked when you take them out of the oven, but they will firm up as they cool.
Ingredient notes
Sometimes less is more and that's definitely the case when it comes to the ingredients in these healthy chickpea peanut butter cookies!
- Smooth all-natural peanut butter: all-natural peanut butter gives these cookies a pop of irresistible peanut flavor. You can substitute the peanut butter for another nut butter like almond butter, cashew butter, or sunflower seed butter but the overall taste will be different.
- Agave, maple syrup, or honey: choose a natural liquid sweetener such as agave, maple syrup, or honey.
You'll also need a can of chickpeas (also known as garbanzos), coconut sugar (or brown sugar), pure vanilla extract, baking soda, chocolate chips, and roasted peanuts.
These peanut butter chickpea cookies are a feel-good snack that's easy to pack, and they come together in just three easy steps!
- To start, blend the chickpeas with the agave, honey, or maple syrup in a food processor or high-speed blender until smooth. Transfer this mixture to a bowl.
- Add all the other ingredients to the bowl, and mix until well combined. It will be sticky, but that's okay!
- Drop spoonfuls of batter onto your prepared baking sheet, and pop 'em in the oven! It will be hard to wait, but allow them to cool for 10 minutes before trying to lift them off the baking pan.
We like to think so! We're always looking for ways to add more nutrition to what we eat, and these chickpea cookies pack a nutritional punch. They're lightly sweetened and loaded with nutrients and plant-based protein from the peanut butter and a whole can of chickpeas!
Recipe FAQs
Wait, there's no flour or egg in this recipe?
That's right! The combination of chickpeas and peanut butter keeps these cookies together without the need for flour or egg. That makes them both gluten-free, dairy-free, and vegan (if you use maple syrup or agave).
How long do they keep at room temperature?
These cookies will keep at room temperature for up to 3 days when stored in an airtight container.
Can I freeze them?
Definitely! Once they're cooled, store the cookies in an airtight container or resealable bag for up to 3 months. Unlike regular cookie dough, this one is quite sticky so we don't recommend freezing it before it's baked.
Flourless Chickpea Peanut Butter Cookies Recipe
Ingredients
- 14 ounce can of chickpeas (drained and rinsed – or 1 ¾ cups of cooked chickpeas)
- 1 cup smooth all-natural peanut butter
- ½ cup agave, maple syrup, or honey
- Optional: ¼ cup coconut sugar (depending on how sweet you like your cookies. Can substitute brown sugar.)
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons baking soda
- 1 cup dark chocolate chips
- ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don't use a regular blender) and blend until smooth. Transfer to a medium-sized bowl.14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out these healthy cookie recipes!