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!

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

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): Youโ€™ll need 1 can of garbanzo beans to make these cookies. If you cook garbanzo beans from dry, youโ€™ll want about 1 โ…” 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 donโ€™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 ๐Ÿ˜‰ 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!

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

Letโ€™s talk texture. These chickpea cookies are soft and gooey and slightly crumbly.

If youโ€™re allergic to cookies that donโ€™t hold together perfectly, these are not your jam.

If, however, youโ€™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.

How to make chickpea cookies in a food processor

Fold in the chocolate chips.

How to make chickpea cookies in a food processor

Form round discs out of the dough (it wonโ€™t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.

How to make chickpea cookies in a food processor

Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

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:

6-Ingredient Flourless Peanut Butter Chickpea Cookies - vegan, gluten-free, dairy-free, no eggs

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!

Close up of a peanut butter chocolate chip cookie with a bite taken out with gooey chocolate visible.

6-ingredient Peanut Butter Chickpea Cookies

4.48 from 232 votes
Flourless chickpea cookies with peanut butter and chocolate chips
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies

Ingredients

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 wonโ€™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!

Video

Notes

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

Serving: 1of 12 ยท Calories: 207kcal ยท Carbohydrates: 21g ยท Protein: 7g ยท Fat: 11g ยท Fiber: 4g ยท Sugar: 12g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: chickpea cookies, chickpea desserts, chickpea peanut butter cookies, chocolate, chocolate chip cookies, flourless cookies, gluten free cookies, peanut butter cookies, vegan cookie recipes, vegan dessert recipes
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

6-Ingredient Vegan Peanut Butter Chickpea Cookies - flourless, grain-free, refined sugar-free, oil-free, dairy-free
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. These are interesting cookies!

    Next time I make them I will add a bit more maple syrup or other sweetener โ€” I used natural peanut butter which I think has less sugar included than regular peanut butter.

    Also, I boiled my own dry chickpeas and they may have ended up containing more moisture than those from a can. I ended up baking for 23 min to get a nice golden colour and the cookies baked through.

    I will definitely make these again. A great snack thatโ€™s higher in protein than a conventional cookie!

    1. Thanks so much for sharing your experience, Andrew! I’m happy you enjoyed them and that they worked out with home-cooked garbanzo beans. Happy baking!

  2. Too many carbs and too many grams of sugar in each cookie . I donโ€™t know anyone who would eat these but they do look very tasty

  3. I made it with repetitive organic Raw Cane Sugar instead of Maple. I wanted that flavor but ran out. It is really good. I cooked it in cast iron skillet for 12 min in oven. Perfect! ๐Ÿ˜‹

  4. I just made these and they were/ are fabulous. I didn’t add salt, my peanut butter was salted. I also used my medium sized melon baller for the cookies instead of flattening them out.
    The dough was good too, definitely can eat it right out of the bowl or mix with your homemade ice cream.

    1. Ooh, I bet the cookies are amazing with homemade ice cream! I’ll have to try this too. Thanks so much for sharing your experience, Kimberly! xo

  5. What do you think about omitting the baking powder, rolling the dough into balls and freezing? Then eat them raw

    1. Hi Kathy! I’ve actually done this exact maneuver! I definitely approve it. You don’t even need to freeze the balls if you don’t want to…they work in the refrigerator too. Hope you enjoy!

  6. If I use a sweetened PB, like Jif or Skippy, can I omit the maple syrup? Is there another addition I would need to round out the recipe?

    1. Hi Karen! I answered this above ๐Ÿ™‚ Here it is again though so you don’t need to scroll:

      I would still use the pure maple syrup. Otherwise, I think the cookie dough might be pretty thick and difficult to work with. If you want to experiment, you can try making the dough without the pure maple syrup and if it seems too thick or dry, you could add it ๐Ÿ™‚ Happy baking!

  7. I have a question. If I use a regular, sweetened PB (like Jif), would I be ok omitting the syrup? Or would the missing liquid mess up the other components? I also have some liquid Stevia drops, if that would help?

    1. Hi Karen! I would still use the pure maple syrup. Otherwise, I think the cookie dough might be pretty thick and difficult to work with. If you want to experiment, you can try making the dough without the pure maple syrup and if it seems too thick or dry, you could add it ๐Ÿ™‚ Happy baking!