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!

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!

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!

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