Peanut Butter Double Chocolate Chickpea Cookies

Peanut Butter Double Chocolate Chickpea Cookies made with six wholesome ingredients. This easy cookie recipe requires hardly any time to prepare and features a phenomenal combination of peanut butter and chocolate flavor. Vegan, gluten-free, refined sugar-free and so delicious!

Back in 2020, I shared this delightful recipe for 6-Ingredient Peanut Butter Chickpea Cookies and it was a major hit!

Because I’m a big believer that two chocolates are better than one, I wanted to revisit the concept by infusing more rich chocolate decadence into the cookies.

The original recipe continues to be one of my most popular cookie recipes, and for some great reasons.

First and foremost, they are a superb celebration of rich chocolate and peanut butter flavors.

In addition, the recipe is silly simple to prepare and the dough doesn’t require any chilling time in the refrigerator.

As long as you own a food processor, you need zero baking experience to achieve great success with the recipe!

All factors considered, this simple cookie recipe is vegan, gluten-free, grain-free, refined sugar-free and dairy-free. Nut-free too. We’re really catering to many dietary restrictions here.

One of my personal favorite parts about the recipe is that it uses all pantry ingredients which many of us have on hand at all times.

That means we can whip up an on-demand batch at a moment’s notice!

What Do Chickpea Cookies Taste Like?:

While you can certainly tell chickpea cookies are not made with regular flour, the cookies don’t taste anything like beans.

The primary flavors that shine through are chocolate and peanut butter, making this an ideal treat for those who enjoy this magical combination.

Texture-wise, the cookies are very soft. They don’t have a chewy texture with a crispy edge the way traditional peanut butter cookies do. If you are fine with cookies that don’t follow the typical cookie rules, this double chocolate chip chickpea cookies recipe is ideal for you! 

At a minimum, we only need six basic ingredients to make double chocolate peanut butter chickpea cookies.

Each ingredient can be found at any grocery store! Let’s discuss them in detail because each serves an important purpose.

Ingredients for Peanut Butter Double Chocolate Chickpea Cookies:

Garbanzo Beans (aka Chickpeas): The main ingredient! Taking the place of all purpose flour, we blend up one can of chickpeas (also known as garbanzo beans).

This ingredient provides structure for the cookies and also adds dietary fiber for a slow-burning carbohydrate and a wholesome treat.

While it may be possible to make the recipe using chickpea flour, I haven’t tested it myself yet.

Unsweetened Creamy Peanut Butter: Bringing a burst of peanut butter deliciousness to the cookies, we need some natural peanut butter. I use unsweetened peanut butter, but any well-stirred smooth peanut butter will work.

Pure Maple Syrup: Rather than using white sugar to sweeten the cookies, I like using pure maple syrup to keep the recipe refined sugar-free. 

Unsweetened Cocoa Powder: Part one of the double chocolate adventure is unsweetened cocoa powder. This ingredient adds richness and also a bit of structural integrity to the cookies.

Baking Powder: The leavening agent here, we need a little baking powder.

Chocolate Chips: Part two of the double chocolate magic is chocolate chips. You can reduce the amount for less sugar but I recommend keeping them in the recipe because they add a fudgy element as well as extra sweetness.

Use sugar-free chocolate chips to lower the carbs or dark chocolate chips if you prefer.

Pure Vanilla Extract (optional): If you have vanilla extract on hand, a splash brings a little warm flavor.

Sea Salt: Salt is a big flavor enhancer, bringing out the peanut butter and chocolate flavors. All we need is a pinch!

There are many ways this chocolate chickpea peanut butter cookies recipe can be customized to fit various dietary needs. Here are some ideas.

Recipe Customizations:

• Mix ½ cup of chopped walnuts or chopped pecans in at the same time as the chocolate chips if you love nutty cookies.
• Add ½ cup of dried fruit such as dried cranberries or raisins.
• Press some shredded coconut into the tops of the cookie dough prior to baking if you’re a coconut lover.
• Exchange the chickpeas for black beans, great northern beans, or white beans.
• Use sugar-free maple syrup to lower the carb and sugar count.
• Switch out the peanut butter for almond butter or sunflower butter. If you go this route, just know that you’ll be able to taste whatever nut or seed butter you use.

Now that we’ve covered the healthy ingredients, let’s bake a batch of these soft chocolate chickpea cookies!

How To Make Peanut Butter Double Chocolate Chickpea Cookies:

Preheat the oven to 350 degrees F and line a baking tray with a piece of parchment paper.

Drain the can of garbanzo beans into a colander and rinse them. There is no need to dry off the chickpeas, but give them a good shake in the strainer to remove any excess water for the best results.

Transfer the garbanzo beans to a food processor, along with the rest of the ingredients for the cookies except for the chocolate chips.

Blend the ingredients until a thick dough forms and all of the chickpeas are blended. You may need to stop and restart the food processor a few times to scrape the sides with a rubber spatula to get it to all blend into a smooth dough.

Mix the chocolate chips into the chocolate chickpea cookie dough, until they are evenly distributed throughout the dough.

Use your hand to form a cookie shape out of the dough, pressing the dough into discs and place them on the prepared baking sheet. You can use a cookie scoop if you have one.

The cookies will remain in the same shape during the baking process and won’t spread or do much rising, so be sure to shape the dough according to how you want the treats to look.

If you’d like, press extra chocolate chips into the dough if desired.

Bake on the center rack of the preheated oven for 9 to 12 minutes or until the cookies seem firm.

Allow cookies to cool completely before moving them. The cookies will fall apart if they are moved when they are still warm, but they remain firm after setting up.

Store chickpea cookies in an airtight container or a zip lock bag in the refrigerator for up to 5 days. You can also store the cookies on the counter at room temperature for up to two days if you’d like.

Freeze cookies in a large zip lock bag for up to 3 months. 

I recommend heating the cookies up in the microwave for the tastiest result! To do so, place one on a plate and heat for 10 to 20 seconds if it has been in the refrigerator or 25 to 30 seconds if frozen.

The next time you’re in the mood for a rich peanut butter chocolate experience, bake up a batch of these angel babies! If you are a peanut butter lover, they are an absolute must.

A great way to honor your sweet tooth while keeping it mindful, these sweet cookies are a delicious treat without a lot of added sugar. I have a feeling you’ll put this easy cookie recipe on constant rotation.

If you love delicious cookie recipes that are made with better-for-you ingredients, be sure to check out these reader favorites as well.

Explore More Cookie Recipes:

• 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies  
• Double Chocolate Vegan Black Bean Cookies  
• 5-Ingredient Sweet Potato Oatmeal Cookies  
• Healthy Double Chocolate Oatmeal Cookies  
• Almond Flour Chocolate Chip Cookies with Walnuts  

Bean cookies, let’s GO!

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