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!
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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
- 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
- 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!
Any well-stirred nut butter, like almond butter will work as a replacement for peanut butter. Just be sure to pick a nut or seed butter that has a flavor you love, as the taste will be prominent.
Any type of peanut butter works, although non natural peanut butters tend to stick together easier than natural peanut butter.
Replace the garbanzo beans with white beans or black beans if they are what you have on hand.
To reduce the amount of sugar, use sugar-free chocolate chips (and/or sugar-free maple syrup).
Nutrition InformationYield 12 Serving Size 1 of 12
Amount Per Serving Calories 207Total Fat 11gUnsaturated Fat 0gCarbohydrates 21gFiber 4gSugar 12gProtein 7g
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Thursday 19th of January 2023
How long can you keep them refrigerated and frozen?
Thursday 19th of January 2023
Hi Jazmin! Refrigerate them for up to 7 days and freeze them for up to 3 months :) enjoy!
Wednesday 27th of July 2022
Very tasty! I used stevia sweetened chocolate chips. Just wondering if these should be refrigerated!
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
Monday 11th of July 2022
Hello, I was wondering if it is possible to do almond butter instead of peanut butter?
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. :)
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?
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!
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!!
Monday 18th of April 2022
LOL I love it! So happy you enjoy them! They're just such a great go-to :D xoxo