It sounds strange, but these flourless chickpea peanut butter cookies are super delicious. They're made with chickpeas, peanut butter, and lightly sweetened with maple syrup or agave. They're naturally gluten-free + vegan and a tasty and healthy alternative to regular peanut butter cookies.

A chickpea peanut butter cookie broken in half showing the melted chocolate.

Let's celebrate today with a heaping plate of chickpea peanut butter cookies!

And yes, putting chickpeas in the title of a peanut butter cookie recipe post doesn't sound like much of a celebration. I get it. It's a weird combo. But hear me out!

A few years ago (4 1/2 years ago to be nearly exact) I posted this recipe for the first time. It was when it was all the rage to be gluten-free. I swear that everyone I knew was on a gluten-free diet and everyone who was (and still is) celiac was rolling their eyes at everyone who was lucky enough to be able to choose not to eat gluten.

I think people have started to chill out on the gluten-free fad. I know I have. But even though I don't shun gluten like a bite is going to kill me (it's not going to kill me) I still don't like to eat a ton of it. I just feel better if I don't binge gluten. Are you the same?

Rounding back to these Chickpea Peanut Butter Cookies … 

Yes, they're made with chickpeas. No, there's no gluten to be found in them. And no, they're not as weird as they sound.

Truth → They're really pretty awesome.

Flourless chickpea peanut butter cookies on a baking sheet.

What do chickpea peanut butter cookies taste like?

I'm not going to sit here and try and convince you that Chickpea Peanut Butter Cookies taste exactly like regular peanut butter cookies. That would be a lie. If anyone ever tries to tell you that they're either lying to you or they haven't eaten a peanut butter cookie for so long that they forget what they taste like.

I'm always honest with you guys about what a recipe tastes like. These cookies are delicious, but you're not going to fool anyone into thinking they're a ‘regular' cookie. BUT … no one will guess they're made with chickpeas.

The flavor of the cookies is really great. They're loaded with chocolate chips, so chocolate is what you mostly taste. The peanut flavor comes through a lot since there's tons of peanut butter in the recipe. They're softer than a regular peanut butter cookie, too. It almost seems as though they're undercooked even though they're not.

They don't get crisp around the edges like a regular cookie. It's like the entire thing seems a little underdone, which is awesome. I love soft and chewy cookies, so these guys are right up my alley.

These cookies are super peanut-y and have a soft, almost undercooked, texture. And they're addicting. Very addicting.

A row of flourless peanut butter cookies on a baking sheet.

How to make chickpea peanut butter cookies

These cookies couldn't be any easier to make. Here's what you're going to do:

  1. Blend a can of chickpeas in your food processor.
  2. Mix that chickpea paste with some peanut butter some sweetener, vanilla, and baking soda. Highly recommended that you stir in some chocolate chips and roasted peanuts, too.
  3. Now take the sticky batter and drop spoonfuls of it onto a baking sheet. Bake the cookies then dig into the healthy treat you just made!

Full recipe in the recipe card below.

A plateful of chickpea peanut butter cookies.
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A chickpea peanut butter cookie broken in half showing the melted chocolate.

Flourless Chickpea Peanut Butter Cookies

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 14 mins
  • Total Time: 24 minutes
  • Yield: 28 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: North American

Description

It sounds strange, but these flourless chickpea peanut butter cookies are super delicious. They're made with chickpeas, peanut butter, and lightly sweetened with maple syrup or agave. They're naturally gluten-free + vegan and a tasty and healthy alternative to regular peanut butter cookies.


Scale

Ingredients

  • 114-ounce can of chickpeas, drained and rinsed (or 1 3/4 cups of cooked chickpeas)
  • 1 cup smooth, all-natural peanut butter
  • 1/2 cup agave, maple syrup, or honey
  • Optional: 1/4 cup coconut sugar (Depending on how sweet you like your cookies. Can sub brown sugar.)
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons baking soda
  • 1 cup dark chocolate chips
  • 1/2 cup chopped roasted peanuts

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Add drained chickpeas and 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.
  3. Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don't worry.
  4. Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 12-14 minutes. Remove from the oven and set aside to cool for 10 minutes.