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.
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. 🙂
These are really yummy. I made them with agave and they returned out great. I have to admit, I was skeptical but even my teenage boys and husband said they really liked them.
I’m so happy to hear your whole family loved them!
WOW. These are amazing and I love the ingredients! Bravo for figuring this out!!! Vegan cookies can be so complicated! Really impressive! The taste is fantastic! PS… How did you get yours so nicely shaped in your beautiful photos? Lol
Thanks! I’m so happy to hear that you like them!
And I just make sure that they’re round before baking them, fixing them with my fingers a little if needed before they go into the oven. 🙂
Love these cookies. I’ve had so many people ask for the recipe.
Only change I make is, after I’ve blended the chickpeas and sweetener until smooth, I throw in all the other ingredients (except chocolate chips) and blitz until well mixed (not smooth). It chops up the peanuts a bit and give a really nice consistency to the cookies.
I like the suggestion of blitzing the dough a little. I bet it is good!
I don’t find that the chickpea flavor comes through, but the texture is different than a regular peanut butter cookie. It’s a little chewier. 🙂
No, I haven’t. But now I’m thinking I should brainstorm other ways of using the dough. 🙂