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!
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!
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 Peanut Butter Chickpea Cookies
Flourless chickpea cookies with peanut butter and chocolate chips
Ingredients
- 1 (15-ounce) cans 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!
Nutrition Information
Yield 12 Serving Size 1 of 12Amount Per Serving Calories 207Total Fat 11gUnsaturated Fat 0gCarbohydrates 21gFiber 4gSugar 12gProtein 7g

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
Brianna
Tuesday 16th of February 2021
I've made it my mission lately to test out a bunch of new healthy dessert recipes, and these were fantastic! I just ate 2 straight from the oven, and I'm looking forward to trying them cold! (I almost always prefer my baked goods either cold or room temp)
Julia
Tuesday 16th of February 2021
Hi Brianna!
What a great mission! I'm so happy you made these cookie and enjoy them. And I'm right there with you - I like letting a baked treat sit for a little bit...it seems to allow the flavors to come out even more! xoxo
Marie
Sunday 24th of January 2021
Turned out good, but now that I've been eating on them for a few days should these be refrigerated since the chickpeas have been cooked? They are pretty moist and wondered per food safety how to store safely?
Julia
Monday 25th of January 2021
Hi Marie!
I keep them in the refrigerator or freezer :)
Jessica
Friday 15th of January 2021
Love this recipe!! Using all-natural peanut butter makes the dough super slack, so I spoon out the batter and press with a rubber spatula :)
Julia
Sunday 17th of January 2021
Ooh, I like it! Thanks for the suggestion! xoxo