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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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6-ingredient Peanut Butter Chickpea Cookies
Ingredients
- 1 (15-ounce) can 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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May I use an egg or two? To bind the cookie and add healthy goodness! Thank you sounds delish!
Hi Trish! I haven’t tested the recipe with eggs but I’m betting it can be done! My one concern is it’s possible the batter will turn out too runny. If it were me, I would replace the pure maple syrup with granulated sugar (white sugar or brown sugar) and add one egg. Hopefully this will ensure the cookie dough isn’t too wet. Let me know if you try it! xo
These cookies are delicious! I love it that they don’t require any flour. Thanks for the recipe!
My pleasure, Cindy! I’m happy you enjoy the recipe. We love the cookies, too! xo
These are so yummy- just made them today. Thanks for a great recipe! I used peanut butter and they are just delicious, and healthier than a regular cookie.
I’m happy to hear it! Thanks so much for the sweet note! xo
Love this so much! I just add cocoa and my kids decorate the cookies with sprinkles, nuts and more chocolate 😉
Wahoo! I’m happy to hear you and your kids enjoyed the cookies. Thanks so much for the sweet note!
These are delicious My family loves them!!
I love hearing that! Thanks so much for sharing your experience, Janet! 🙂 xo
O.M.G. – these could easily become addictive! Mine looked slightly less baked and darker than yours, and they did kind off fall apart, but we were happy to eat them over a plate 🙂 It is a humid day, so I wonder if refrigerating the dough for a bit would have helped. Bonus: I can eat the dough without writing about salmonella!
I’m so happy to hear you enjoyed the cookies, Terry! It sounds like maybe adding a little more peanut butter would do the trick to keep them held together better. I haven’t tried refrigerating the dough but it’s possible that might help too 🙂 Thanks so much for swinging back around to share your experience! xo
Love love love these. I tried them earlier this week and I love them so much I just made a triple batch to freeze since I’m 36 weeks pregnant. One thing I hate about making peanut butter cookies is measuring peanut butter because it’s so sticky but since these are made in the food processor I thought I’d try just getting peanuts and make the peanut butter in the food processor, no extra dishes to wash. It worked like a charm! 2.5 min of processing peanut and I had creamy peanut butter. I used dried chickpeas, 1/2 cup soaked overnight and then pressure cooked for 20 min. I used mini chocolate chips and this time I cut it down to 1/2 cup. I also baked them longer, like 20 min. They’re really soft even after baking them that long. Another nice thing about this recipe is that there are no raw eggs so you don’t have to worry about them being undercooked. Huge fan, will keep this recipe and use many times
Oh also both my husband and my 1.5 year old love these.
These are great! Definitely my favorite bean-based desert so far. I didn’t tell my sweetheart that there were chickpeas in them, but he asked me if there were so I guess he could taste them or tell from the texture. I totally couldn’t though (so more for me!).
Since I like a sweeter cookie, I upped the maple syrup to 1/3 cup. I used natural peanut butter and beans I soaked/cooked myself. This made cookies that weren’t crumbly at all. Maybe the extra moisture from the additional maple syrup?
I also tried this with 1/2 cashew butter and 1/2 peanut better and thought that was tasty too (but less peanutty of course).
Both versions are good even without the chocolate chips (though of course, everything is better with chocolate)!
Thanks for a great recipe! I’m going to be making this on the regular 🙂
I’m thrilled to hear you enjoy the recipe and that you’ve been experimenting with it! This is very helpful to others who want to try the same changes 🙂 xo
These are amazing! Subbed half tahini with pb. Omg I didn’t think they would make it into the oven. Thank you
oooh, I love the idea of using some tahini! Thanks for sharing, Paula! xo
How long can you keep them refrigerated and frozen?
Hi Jazmin! Refrigerate them for up to 7 days and freeze them for up to 3 months 🙂 enjoy!
Very tasty! I used stevia sweetened chocolate chips. Just wondering if these should be refrigerated!
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
Hello, I was wondering if it is possible to do almond butter instead of peanut butter?
Hi Tyler! Well-stirred almond butter will work great! Just be sure it’s nice and thick and not too runny. 🙂
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?
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!
I only made one batch couldn’t stop eating the batter!!!! Hahaha?? Yummy thanks for sharing the goodness bless you!!
LOL I love it! So happy you enjoy them! They’re just such a great go-to 😀 xoxo
Do you skin the chickpeas before blending them? Please say no, because that takes forever!
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
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)
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