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6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free)

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!

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

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!

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

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.

How to make chickpea cookies in a food processor

Fold in the chocolate chips.

How to make chickpea cookies in a food processor

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.

How to make chickpea cookies in a food processor

Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

Allow cookies to cool at least 10 minutes before diving in!

More Desserts Made with Beans:

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

Magical fruit cookies, here we GO!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

6-ingredient Peanut Butter Chickpea Cookies

Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Flourless chickpea cookies with peanut butter and chocolate chips

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
  5. Allow cookies to cool at least 10 minutes before diving in!
Nutrition Information
Yield 12 Serving Size 1 of 12
Amount Per Serving Calories 207Total Fat 11gUnsaturated Fat 0gCarbohydrates 21gFiber 4gSugar 12gProtein 7g
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6-Ingredient Vegan Peanut Butter Chickpea Cookies - flourless, grain-free, refined sugar-free, oil-free, dairy-free

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Cherish

Wednesday 27th of July 2022

Very tasty! I used stevia sweetened chocolate chips. Just wondering if these should be refrigerated!

Julia

Wednesday 27th of July 2022

Hi there! I usually keep them on the counter at room temperature for a few days and then I transfer them to either the refrigerator or the freezer. If you live in a really humid area, I would put them in the refrigerator straight away so that they last longer :) Happy you enjoy them! xoxox

Tyler

Monday 11th of July 2022

Hello, I was wondering if it is possible to do almond butter instead of peanut butter?

Julia

Wednesday 20th of July 2022

Hi Tyler! Well-stirred almond butter will work great! Just be sure it's nice and thick and not too runny. :)

Peter

Thursday 7th of July 2022

Looks great! Wondering if the maple syrup can be subbed out for Stevia. Thinking could replace 1/2 cup of syrup with 1 teaspoon of stevia, but not sure if it would affect the texture. Any thoughts?

Julia

Saturday 9th of July 2022

Hi Peter! It will affect the texture, as the other ingredients in the cookies are designed to accommodate the amount of liquid being used. You could try to add another liquid such as coconut milk to offset the loss of the pure maple syrup. Let me know how they turn out!

Jennifer

Saturday 16th of April 2022

I only made one batch couldn’t stop eating the batter!!!! Hahaha😩😩 Yummy thanks for sharing the goodness bless you!!

Julia

Monday 18th of April 2022

LOL I love it! So happy you enjoy them! They're just such a great go-to :D xoxo

Kristina

Wednesday 2nd of February 2022

Do you skin the chickpeas before blending them? Please say no, because that takes forever!

Julia

Thursday 3rd of February 2022

Well I have great news for ya! I don't skin the chickpeas before blending...in fact, I never skin chickpeas because I'm far too lazy ;) xoxox

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