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!
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If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot 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
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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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.
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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.
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Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
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Allow cookies to cool at least 10 minutes before diving in!
do u have any recipe for Flourless Chickpea banana loaf?
Hi Susan!
Not yet, but I posted a black bean banana loaf a few weeks ago – you can use that recipe but replace the black beans with garbanzo beans if you’d like! : https://www.theroastedroot.net/flourless-black-bean-banana-bread/ Enjoy! xo
Oh wow! I cannot wait to try making these! Chocolate and peanut butter are my fave, chickpeas are an absolute staple and between the protein boost and lower sugar I could probably offer a few to my doctor and she would approve 😉
I’m so thrilled you like the idea of the cookies!! Let me know how they turn out! xo
These are absolutely delicious! I did end up cooking them an additional 5 minutes, though. I put them in a container last night and had another for breakfast this morning–they taste like raw cookie dough (and I mean that in the best way) this morning. I’ve frozen them, as I worry they won’t fare well left at room temp.
I’m happy you like them, Stephanie! Thanks so much for sharing your feedback. I love the cookie dough-ness to them too! xoxo
Do you drain and rinse the beans first??
Hi Audrey,
Yes, drain and rinse the beans and pat them dry with a paper towel. Hope you enjoy!
Hi! What are the macros for these delicious cookies? They look amazing !!
Hi Alejandra!
I just added the nutrition facts to the recipe card. Let me know if you have any other questions! xoxo
I’m glad I drained the chickpeas first but I still have a mix that is far too loose. I’ve added some egg substitute to them and put the batter in the fridge in the hopes it firms up before attempting to form balls and bake.
Hi Jordi,
Did you use well-stirred peanut butter or was it slightly oily when you added it?
I used a light peanut butter which is much dryer than regular peanut butter of any kind. It has much less oil in it.
Hi! Can you substitute honey for the maple syrup?
Hi Randee! Absolutely! Honey works great! Hope you enjoy! xo
such a creative use of ingredients with chickpeas especially for a little extra protein, thank you!
My pleasure! Hope you love them, Sabrina!
These turned out great!! I used unsalted crunchy peanut butter – I cracked salt on top of them to boost flavor!! Tasted like warm gooey Perfect bars (just less sweet)!
I’m so happy you like them, Abby! The sea salt addition sounds amazing 🙂 Thanks for the sweet note! xoxo
Omg, my boyfriend and I love these yummy cookies! And believe me, I’m no cookie expert but these ones I’ve successfully baked more than 3 times (I lost count!) and he still has no idea there’s chickpeas in them??I highly recommend them for a quick healthy treat, snack or dessert! I probably could do better at rounding them though?? I wonder how you do that part?I’m sure there’s a more efficient way than mine?Thanks again for this recipe!?
LOL, that’s too funny your bf doesn’t know there’s beans in the cookies…that’s such a trickster move, and I love it! I just gather the dough in my palm, make a ball and then press it into a disc. I bet you could even use a round cookie cutter as a form if you wanted them to look extra pretty 🙂 Thanks for the sweet note! xoxo
My son has recently given up sugar and has started eating better and he LOVES these cookies. He was sure they were “full of all the bad things”. So happy I can make him a healthier delicious dessert. Thank you for the recipe!!
Awwww yaaaaay I’m so happy to hear it! Thanks so much for letting me know, Lisa! Your kind note is very encouraging xoxoxo 😀