6-Ingredient Vegan Chocolate Chip Peanut Butter Chickpea Cookies made with basic pantry ingredients. Grain-free, gluten-free, dairy-free, flourless, and ultra peanut buttery!
On a food blog where chocolate mousse, fudgesicles, and key lime pie, and are made with avocados, and brownies, bars, and banana bread are made with beans, why not add another wonky creation to the mix?
Naturally, bean cookies belong here.
These chickpea cookies are loaded with peanut butter and chocolate flavor, are soft and chewy, perfectly sweet, naturally vegan, and are a health-conscious dessert.
No eggs, butter, or flour? No problem! These cookies require basic pantry essentials.
Ingredients for Peanut Butter Chickpea Cookies:
Garbanzo Beans (Chickpeas): You’ll need 1 can of garbanzo beans to make these cookies. If you cook garbanzo beans from dry, you’ll want about 1 ⅔ cups of beans. When blended up, beans have a marvelous binding quality, enabling you to create desserts without flour. Garbanzo beans are a great source of plant-based protein and fiber.
Creamy Peanut Butter: Creamy unsweetened peanut butter not only adds beautiful addictive flavor to these cookies, it also helps hold the cookies together. Peanut butter takes the place of butter in these cookies, lending fat content.
Pure Maple Syrup: Rather than sweetening these chickpea cookies with cane sugar, I keep them refined sugar-free using pure maple syrup. You can use any liquid sweetener you would like if you don’t have pure maple syrup on hand.
Baking Powder: Our leavening agent. Baking powder helps fluff up the cookies and keep them held together.
Vanilla Extract + Sea Salt: Not mandatory, but encouraged! Vanilla extract and sea salt are two simple ingredients that add marvelous flavor. Sea salt enhances the sweetness of a treat, enabling you to use less sugar while having it still taste sweet. Vanilla extract gives that nice aromatic warmth.
Chocolate Chips: Optional, but…mandatory 😉 Chocolate chips add a boost of goo and sweetness to these cookies. You can skip them or chop up a chocolate bar. Use your favorite source of chocolate!
Let’s talk texture. These chickpea cookies are soft and gooey and slightly crumbly.
If you’re allergic to cookies that don’t hold together perfectly, these are not your jam.
If, however, you’re okay with a richly peanut butter and chocolate adventure that you may just need to consume over a plate or napkin, proceed forth, my friend!
How to Make Chickpea Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Drain and rinse the garbanzo beans in a colander and pat them dry with a paper towel. It is fine if they are a little wet.
Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms.
Fold in the chocolate chips.
Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
Allow cookies to cool at least 10 minutes before diving in!
Store cookies in an airtight container in the refrigerator for up to one week. I recommend reheating them in the microwave for 10 to 25 seconds before eating for the best results!
You can freeze any leftovers in a zip lock bag for up to three months.
If you love this easy peanut butter chickpea cookie recipe, also try my Double Chocolate Vegan Black Bean Cookies.
More Desserts Made with Beans:
- Black Bean Brownies
- Vegan Garbanzo Bean Blondies
- Peanut Butter Chocolate Chip Chickpea Bars
- Flourless Chocolate Black Bean Banana Bread
Magical fruit cookies, here we GO!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
6-ingredient Peanut Butter Chickpea Cookies
Ingredients
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 2/3 cup creamy peanut butter stirred
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1 1/4 tsp baking powder
- 1 pinch sea salt
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.
- Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
- Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
- Allow cookies to cool at least 10 minutes before diving in!
Video
Notes
Nutrition
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Janet Lee McCloskey
Friday 8th of September 2023
These are delicious My family loves them!!
Julia
Saturday 9th of September 2023
I love hearing that! Thanks so much for sharing your experience, Janet! :) xo
TerryM
Saturday 29th of July 2023
O.M.G. - these could easily become addictive! Mine looked slightly less baked and darker than yours, and they did kind off fall apart, but we were happy to eat them over a plate :) It is a humid day, so I wonder if refrigerating the dough for a bit would have helped. Bonus: I can eat the dough without writing about salmonella!
Julia
Tuesday 1st of August 2023
I'm so happy to hear you enjoyed the cookies, Terry! It sounds like maybe adding a little more peanut butter would do the trick to keep them held together better. I haven't tried refrigerating the dough but it's possible that might help too :) Thanks so much for swinging back around to share your experience! xo
Mia
Friday 21st of July 2023
Love love love these. I tried them earlier this week and I love them so much I just made a triple batch to freeze since I’m 36 weeks pregnant. One thing I hate about making peanut butter cookies is measuring peanut butter because it’s so sticky but since these are made in the food processor I thought I’d try just getting peanuts and make the peanut butter in the food processor, no extra dishes to wash. It worked like a charm! 2.5 min of processing peanut and I had creamy peanut butter. I used dried chickpeas, 1/2 cup soaked overnight and then pressure cooked for 20 min. I used mini chocolate chips and this time I cut it down to 1/2 cup. I also baked them longer, like 20 min. They’re really soft even after baking them that long. Another nice thing about this recipe is that there are no raw eggs so you don’t have to worry about them being undercooked. Huge fan, will keep this recipe and use many times
Oh also both my husband and my 1.5 year old love these.
Elizabeth
Friday 7th of July 2023
These are great! Definitely my favorite bean-based desert so far. I didn't tell my sweetheart that there were chickpeas in them, but he asked me if there were so I guess he could taste them or tell from the texture. I totally couldn't though (so more for me!).
Since I like a sweeter cookie, I upped the maple syrup to 1/3 cup. I used natural peanut butter and beans I soaked/cooked myself. This made cookies that weren't crumbly at all. Maybe the extra moisture from the additional maple syrup?
I also tried this with 1/2 cashew butter and 1/2 peanut better and thought that was tasty too (but less peanutty of course).
Both versions are good even without the chocolate chips (though of course, everything is better with chocolate)!
Thanks for a great recipe! I'm going to be making this on the regular :-)
Julia
Monday 10th of July 2023
I'm thrilled to hear you enjoy the recipe and that you've been experimenting with it! This is very helpful to others who want to try the same changes :) xo
Paula
Friday 23rd of June 2023
These are amazing! Subbed half tahini with pb. Omg I didn’t think they would make it into the oven. Thank you
Julia
Tuesday 27th of June 2023
oooh, I love the idea of using some tahini! Thanks for sharing, Paula! xo