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 the name, you know they’ll be full of good-for-you ingredients, 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.
We won’t try to convince you that these chickpea and peanut butter cookies taste like regular ones, but they’re still delicious. We’re generous with the peanut butter and chocolate chips, which mask the flavor of the chickpeas. The main thing you’ll notice is that they have a soft and chewy texture instead of becoming crispy around the edges. When you remove them from the oven, they may seem undercooked, 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 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.
Recipe FAQs
Wait, is there 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 an egg.
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 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 we don’t recommend freezing it before baking it.
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.
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!
This looks so good! Is it good with other kinds of mix ins?
This recipe is pretty flexible so you could totally add some of your favorite cookie add ins.
Fantastic cookies!!! Love 😍 them and my kids too
These are VERY good and anyone that tried them in my household had no idea they were made with Chickpeas. Did they all love them as much as I do – no but that’s ok. more for me! Thanks. Now I’ll be looking for more dessert recipes made with chickpeas and or lentils!
I’d like to make these for a friend who is vegan and gluten free and will not eat peanuts. Do you think this recipe will work with other nut butters, almond perhaps? Thanks
Almond butter should work well!
What a nice friend you are to do that! I wish I had friends that baked for me, but none are bakers!
Can I use the Lokanto Maple Syrup in place of the normal maple syrup?
I’m not familiar with that brand but if it is like regular maple syrup then it should work. 🙂