Flourless Chickpea Peanut Butter Cookies
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These chickpea peanut butter cookies are super delicious and packed with plant-based goodness. You’ll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They’re an alternative to traditional peanut butter cookies and are ready in just 25 minutes!
We’re back with yet another guilt-free treat for your afternoon snacking pleasure! With ‘chickpea’ in thThese chickpea peanut butter cookies are one of my favorite ways to satisfy a sweet craving with ingredients I almost always have on hand. They’re soft, chewy, packed with peanut butter flavor, and studded with chocolate chips for good measure. The chickpeas blend right into the dough, creating a cookie that’s surprisingly rich and delicious.
What I love most about this recipe is how simple it is. Everything comes together quickly in a food processor; there’s no flour to measure, and the ingredient list is made up of pantry staples. They’re perfect for afternoon snacking, lunchboxes, or keeping on hand whenever a cookie craving strikes.
The peanut butter does most of the heavy lifting here, adding flavor, richness, and structure to the cookies. Chickpeas create a soft texture, while a little coconut sugar and your choice of maple syrup, honey, or agave provide just the right amount of sweetness. Finished with chocolate chips and crunchy roasted peanuts, these cookies are proof that simple ingredients can make a seriously tasty treat.
These cookies don’t taste exactly like a classic peanut butter cookie, but they are delicious in their own right. The peanut butter, chocolate chips, and roasted peanuts take center stage, so the chickpeas blend seamlessly into the background.
The biggest difference is the texture. Rather than becoming crisp around the edges, these cookies stay soft, chewy, and almost brownie-like in the center. They may seem a little underbaked when you first take them out of the oven, but don’t worry—they’ll continue to set as they cool.
Store and freezing instructions
How long do they keep at room temperature? These cookies will keep at room temperature for up to 3 days when stored in a covered container.
Can I freeze them? Definitely! Once cooled, store the cookies in an airtight container or resealable bag for up to 3 months. Unlike regular cookie dough, this is quite sticky, so I don’t recommend freezing it before baking.
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
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These are so delicious! I didn’t have any peanuts, so I used peanut chips instead. I work in an elementary school cafeteria and we are required to feed the children beans or legumes once a week. What a way to get them to eat Chick peas!!!
I love this so much! 😊 Peanut chips are such a clever swap, and I’m thrilled the kids are enjoying their chickpeas this way. What a fun (and delicious) way to meet that weekly bean goal! Thanks so much for sharing — this made me smile.
These turned out yummy! I am new to cookies with beans. I added chocolate chips and 1/2 cup quick oats (and left out the optional sugar).
Hi
I have all the ingredients and am raring to go ☺️
Would it be ok to add some dried fruit such as chopped dates or cranberries or would they become too brittle ?
I would think that adding some would be ok!
Hello! This recipe looks awesome! Is it possible to leave some of the dough in the fridge for baking later? Or do I have to bake all of the batter at once?
We haven’t tested letting the dough rest in the fridge before baking it so I can’t say for sure. It does work with most regular cookie recipes, so chances are it will work with this one, too. If you decide to try it, let us know how it goes!
I made them and I put the dough in the fridge for a couple of hours and they turned out okay
That’s so great to hear! Really appreciate you taking the time to comment and let us know. Thanks, Chris!
These cookies are amazing! And for someone like me with ADD not many ingredients and very easy and fast to make! I love baking but often don’t do it because of all the time, number of ingredients and measuring and cleaning up involved.
Thank you again for this recipe. It’s so good.!
We usually get 28 cookies from this recipe!
These were amazing and tasted great!
I could not stop eating them! Thank you for sharing this recipe.
This recipe got me through the last couple of years – dairy and gluten-free and sooo happy. I reduced the sugar a lot (and only use 1/2 T of honey/agave), and use crunchy almond butter. These freeze so well and are such a great snack. I’m making them for this year’s cookie exchange at work.
These are FABULOUS!
Thanks for sharing! Do they freeze well?
These freeze very well!