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.
Thanks for sharing! Do they keep long?
They keep well for several days in a sealed container. 🙂
I made this recipe but substitute PB for Sunbutter. My cookies however came out green on the inside once cooled!? Has this ever happen to anyone before and why are they green inside?
Maybe something to do with the Sunbutter? I’ve never had that happen before!
Baking soda reacts with sun butter, turning it green. It’s totally harmless…just makes your baking a funny colour.
Thank you so much for letting us know!
I just had the same experience! It’s a chemical reaction with the sun butter. There’s a chemical in the sunflower seeds that normally exists only in the leaves and stems in most plants. Once oxidized…ELPHABA green!!
I baked this many times already. I followed the recipe but made some variations in terms of the nuts and chocolate chips.
Last weekend I baked it with dried blueberry and used date syrup. My family and office colleagues liked it.
It is rewarding to bake vegan goodies when your non-vegan friends and family like it too.
Love the tweaks you’ve made to the recipe! They sound delicious!
I am trying to get my husband to eat more legumes, and plant-based foods, so I thought I’d give these a try. I made the first batch last week with no chocolate chips, and he declared them “pretty dang delicious!” He has been asking me to make them again, so I tried them again today with chocolate chips. They’re in the oven, and I’m sure he’ll love these ones even more, as he is a huge fan of the chocolate-PB combo. Thanks for the great recipe!
ps. “pretty dang delicious” is high praise indeed, as my husband is a cookie snob 😉
That’s amazing! I’m so happy to hear he likes them!
Great recipe. For people who don’t know about a nice sweetener alternative – try making this with 1/3 cup of date sugar, which is just pulverized dates.
Great call on the date sugar!
Happy you tried them! They’re one of my fav cookies!
I put pumpkin seeds in along with some blueberries ,since I didn’t have chocolate chips, Pretty tasty!
I’m so happy you like them!
I made these and they did not turn out. I only substituted sunflower seeds for the peanuts. They never spread out just looked like drops of dough after 12 minutes in the oven. Any suggestions? Thanks
The only thing I can think of is that maybe the peanut butter wasn’t quite as oily. It’s the oil (or butter in most cookie recipes) that causes the cookies to spread out.
Could you use maple syrup instead of agave?
Absolutely you can!
These cookies are amazing! I’ll be making them over and over again. Thank you for the great recipe!
Awww thank you so much, girl! I owe all credit for the creation of this recipe to my stepdaughter. She was the genius who first made them for me!
I was skeptical at first, but I figured I’d give this a try.
They turned out very nicely. Binge-worthy, in fact.
You might want to flatten them a bit before baking.
I’m so happy to hear you like the cookies!
You are so welcome!
Thanks for this concept! I’m going to try a variation on this with Almond butter and sliver almonds, and craisons in stead of choc chips. ( Since I have some almond butter and slivered almond and craisons on hand ) I also have dried chick peas that I’ll soak overnight then cook them in my insta-pot pressure (which I do for hummus) .
I’m inspired! Mike
Recipes are the best when you can make them your own, aren’t they?!! So happy to be the inspiration behind your almond butter chickpea cookies!
I just made these and they’re great, rather amazing, in fact. I used a can of black beans because I didn’t have chick peas and although the cookies were dark, you’d never know they were made with beans. I also used maple syrup. I will definitely make these again. Thank you for the recipe!
If I do not have maple syrup do you think agave would work instead of honey to keep them vegan?
I definitely think it will work great. I’m not super familiar with agave but I believe it is sweeter than maple syrup and honey, right? Maybe try adding a little less and tasting the batter as you go till you get the sweetness you like 🙂