What if I told you that you could have cookies that are soft, chewy, packed with peanut butter goodness—and made from chickpeas with no-flour?
Yep, we’re talking about chickpea and peanut butter cookies that are naturally vegan, gluten-free, and low in sugar.
These little treats are so deliciously moreish, you won’t even remember they’re made with nutritious, wholesome ingredients!
If you are a peanut butter lover, this recipe will now be your new go-to-healthy, plant-based delight.
It is also great for all the vegans, gluten-free and clean-eaters who crave a little sweetness in their life.
Let’s bake up some chickpea magic!
What You’ll Need
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup natural peanut butter (unsweetened, creamy)
- ¼ cup maple syrup (or your preferred sugar-free sweetener)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional, but it adds a lovely warmth)
- ¼ cup dark chocolate chips (optional and dairy-free if needed)
Why You’ll Love This Vegan Cookie Recipe
I first discovered this recipe during one of my spontaneous kitchen experiments, and it quickly became a staple.
The texture is really soft and chewy, not at all what a person would expect; no one could tell that chickpeas are taking center stage here!
The blending of peanut butter and chickpeas in this cookie not only brings a powerhouse of protein and healthy fats together but also yields an uncommonly filling dessert.
Whether you’re following a vegan, gluten-free, or simply a clean-eating lifestyle, these cookies offer a guilt-free indulgence that you’ll love sharing with family and friends.
How to Make Chickpea and Peanut Butter Cookies
1. Blend the Base
Start by gathering all your ingredients. I always find it fun to mix a variety of textures and flavors in the blender. Place the chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, salt, and cinnamon in a food processor. Blend until the mixture is smooth and creamy. This step is crucial as it creates the perfect base for our unique cookie texture.
2. Scoop and Shape
Prepare your baking sheet by lining it with parchment paper. Use a spoon or a cookie scoop to drop small mounds of dough onto the sheet. Since these cookies don’t spread as much as traditional ones, take a moment to gently flatten each mound with the back of a spoon. I enjoy this creative process—it’s like crafting little works of edible art!
3. Bake to Perfection
Preheat your oven to 350°F (175°C). Place your cookie tray in the oven and bake for 12-15 minutes until you see the edges setting and a light golden hue emerging. I like to think of this as the cookies finding their moment to shine. Even though they’re soft when they come out, they’ll firm up as they cool, revealing their delightful texture.
4. Cooling and Enjoying
After baking, let the cookies cool on the baking sheet for at least 10 minutes. This waiting period can be tough—I always want to dive right in—but it really helps the cookies solidify and enhances their flavor. Enjoy them warm for that fresh-baked experience, or store them for later indulgence.
Storage Tips & Meal Prep Ideas
I always have a plan for keeping treats fresh, and these cookies are no exception:
- At Room Temperature: Store in an airtight container for 2-3 days to maintain softness.
- In the Refrigerator: For a firmer texture, keep them chilled; they’ll last up to a week.
- In the Freezer: Freeze the cookies in a sealed container for up to 3 months. When you’re ready to enjoy them, a quick 10-second zap in the microwave revives that just-baked magic.
Nutritional Information (Per Cookie)
(Based on a batch of 12 cookies)
- Calories: Approximately 105
- Protein: 3g
- Carbohydrates: 9g
- Fat: 7g
- Sugar: 6g (or less if you adjust the sweetener)
FAQ
Can I substitute the peanut butter?
Absolutely. I’ve experimented with almond butter and cashew butter for different flavor profiles. Just remember that the taste might shift slightly, but the overall texture and appeal remain the same.
Are these chickpea and peanut butter cookies completely sugar-free?
They’re free of refined sugars. The natural sweetness comes from maple syrup. For a truly sugar-free version, you can substitute with a monk fruit or stevia-based syrup.
Is a food processor necessary?
Not at all! While using a food processor gives a smooth blend, you can also mash the chickpeas by hand. The result will be a bit chunkier, which might be a fun twist if you enjoy a bit more texture.
How do these chickpea cookies taste?
Despite the unconventional ingredient list, the flavors blend beautifully. The peanut butter and vanilla mask any pronounced chickpea flavor, resulting in a no-flour cookie that’s wonderfully nutty with delightful bursts of chocolate.
Tips & Variations
- Crunch Factor: For an extra layer of texture, consider adding crushed peanuts or even a sprinkle of oats.
- Sweeter Version: If you have a sweeter tooth, a little extra maple syrup or a light dusting of coconut sugar before baking can work wonders.
- Nut-Free Option: If you need to avoid nuts, substitute peanut butter with sunflower seed butter—it’s just as creamy and delicious.
- Nutritional Boost: Stir in a tablespoon of chia or flaxseeds for added fiber and nutrients, giving your cookies an extra health kick.
- Chocolate chips: Folding in some dark chocolate chips (dairy-free if needed) prior to baking your chickpea and peanut butter cookies adds delightful pockets of melted chocolate. This enhances each bite with extra chocolatey gooeyness and flavor.
A Deliciously Healthy Dessert for Every Lifestyle
Every time I whip up these chickpea and peanut butter cookies, I’m reminded that healthy eating doesn’t have to mean sacrificing flavor or fun.
This no-flour dessert recipe is a personal favorite because it makes clean, wholesome ingredients feel just a little bit bad for you, without really being so.
Whether vegan, gluten-free, or simply health-conscious, these cookies will hit your cravings with perfection.
If you’re interested in more cookie recipes that celebrate clean eating and creative twists on classic desserts, check out my 50 vegetarian cookies or my Banana Oatmeal Raisin Cookies.
I hope you enjoy making and sharing these cookies as much as I do.
What’s extra special is preparing a dessert that is just not only delicious but also integrates into a wholesome sort of lifestyle.
So tie up your apron, dive into the kitchen, and let these cookies bring in a little more joy to your day.
Chickpea Peanut Butter Cookies
Enjoy these delicious chickpea and peanut butter cookies!
Vegan, gluten-free, and dairy-free, they're perfect for a healthy snack or dessert.
This recipe is easy to make and packed with protein, making it a guilt-free treat you can enjoy anytime.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup natural peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ¼ cup dark chocolate chips
Instructions
Blend the Base
- Start by gathering all your ingredients. I always find it fun to mix a variety of textures and flavors in the blender.
- Place the chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, salt, and cinnamon in a food processor.
- Blend until the mixture is smooth and creamy. This step is crucial as it creates the perfect base for our unique cookie texture.
Scoop and Shape
- Prepare your baking sheet by lining it with parchment paper.
- Use a spoon or a cookie scoop to drop small mounds of dough onto the sheet.
- Since these cookies don’t spread as much as traditional ones, take a moment to gently flatten each mound with the back of a spoon. I enjoy this creative process—it’s like crafting little works of edible art!
Bake to Perfection
- Preheat your oven to 350°F (175°C).
- Place your cookie tray in the oven and bake for 12-15 minutes until you see the edges setting and a light golden hue emerging.
- I like to think of this as the cookies finding their moment to shine. Even though they’re soft when they come out, they’ll firm up as they cool, revealing their delightful texture.
Cooling and Enjoying
- After baking, let the cookies cool on the baking sheet for at least 10 minutes.
- This waiting period can be tough—I always want to dive right in—but it really helps the cookies solidify and enhances their flavor.
- Enjoy them warm for that fresh-baked experience, or store them for later indulgence.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 106mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 3g
This data was provided and calculated by Nutritionix
