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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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. 🙂
Yes I made these cookies and super delicious. You would never think this combination to be soo tasty irrestiable good
Thanks for this recipe. I am taking it up a notch by souring the dough with my GF sourdough starter, but I am with you: I don’t think gluten will kill me/my fam, but I do feel better in many ways when I don’t eat a lot of it! Plus, more variety in our diets! Win-win!
My kids and I LOVE these cookies! We are huge peanut butter fans and the added chocolate in these make such a delicious treat. They never last more than a few days because we just can’t stop eating them.
loved them
Not really impressed with this reciipe. Although I love the taste, I have burned out TWO blender mixer motors on it. ? I didn’t double the recipe yet it burned out my blenders. I burned out blender, thought it was because my blender was getting old, bought another and the same has happened. Won’t be making it again.
I’m sorry to hear that happened. Yes, this recipe will burn out the motor on a regular blender, which is why in the instructions it says not to use one. For next time, a food processor will be your best bet. 🙂
This is perfect!
I use 1/8 cup of agave syrup and 3/8cup of sweet soy yogurt. It reduces much of calories!
It’s texture is quite fluffy but still sweet and good!
Thanks for sharing cool recipe!
I am using chick peas from a can, would you recommend taking the skin/shell off first? Do you cook them at all first if using canned? I made edible cookie dough with chick peas but took the skin off first. Didn’t cook them tho and wondered if it would be even smoother if I had.
I don’t but it could make them smoother. 🙂
Can I use chickpea flour?
No this recipe would need to be altered substantially if you used flour instead of cooked chickpeas.
Is the texture of the cookies suppose to still be soft amd easy to fall apart once cooled? They taste amazing just wondering if the texture os supposed to be the way it came out
They are a bit softer than regular cookies. 🙂
Can I half this recipe with it turning out?
I haven’t tried it but I suspect that it will work just fine. 🙂
Can you actually omit the sugar?
Do you mean the honey or maple syrup? Or the coconut sugar? You can omit the coconut sugar but I’m not sure if the recipe will work without the maple syrup. If you try it, let us know how it goes. 🙂