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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 @TheRoastedRoot 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

6-Ingredient Vegan Peanut Butter Chickpea Cookies - flourless, grain-free, refined sugar-free, oil-free, dairy-free

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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

laurel

Thursday 19th of November 2020

can you use powdered PB?

Christina

Thursday 20th of May 2021

@Julia, I used the Pb powder and 1/4 whole wheat flour , 1/4 cup of applesauce and a splash of almond milk and they turned out great . I’m on a low fat eating plan for life .

Julia

Friday 20th of November 2020

Hi Laurel,

I haven't tested the recipe using powdered peanut butter but my guess is it wouldn't work...the peanut butter serves as a binding agent for the cookies, and ensures everything holds together, and I don't think powdered peanut butter would be able to do that :( xo

Morgan

Thursday 12th of November 2020

I was a little worried when I blended this together because it was so moist but they turned out great. Its true they are very soft, but so good. And I used honey instead of syrup. Thanks for the recipe.

Julia

Friday 13th of November 2020

My pleasure! I'm happy you like them! Odly enough, my cookie batter didn't turn out very moist...it was more like the consistency of regular dough. But I'm glad yours still worked out!

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