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!
Video
Notes
Nutrition
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These are interesting cookies!
Next time I make them I will add a bit more maple syrup or other sweetener — 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 that’s higher in protein than a conventional cookie!
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!
Too many carbs and too many grams of sugar in each cookie . I don’t know anyone who would eat these but they do look very tasty
Hi Kat! I appreciate your feedback. It’s important to remember there are all sorts of eaters on this planet, and this happens to be one of my most well-made recipes. If you’re looking for sugar-free cookie recipes, I have a few on my site that perform pretty well! I’d recommend my Keto Chocolate Chip Cookies recipe: https://www.theroastedroot.net/giant-chewy-keto-chocolate-chip-cookies/
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! 😋
Thanks so much for sharing, Tam!
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.
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
What do you think about omitting the baking powder, rolling the dough into balls and freezing? Then eat them raw
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!
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?
Hi Karen! I answered this above 🙂 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 🙂 Happy baking!
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?
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 🙂 Happy baking!