By Erin · · 53 Comments
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These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with plenty of peanut butter and minimal sugar. The best part is that they're gluten free, vegan and only 6 ingredients!
You read that right folks: chickpea cookies. One of my favorite things to do is sneak vegetables or legumes into dessert recipes, like in thischocolate zucchini cakeor thesechickpea pancakes. More times than not, you can't tell the difference and you're squeezing in some extra nutrients -- talk about a win-win!
The thing about this chickpea cookie recipe is that you're probably not going to convince anyone that these are traditional chocolate chip cookies. I mean of course you're not, because they're not. However, they're stillreallygood and if there is such thing is aguilt-freechocolate chip cookie recipe, this is it. Plus, you can't even taste the chickpeas!
Recipe features
- Made using only 6 ingredients which you most likely already have in your pantry
- They're made without flour, gluten free, dairy-free and vegan-friendly
- They're soft and chewy, loaded with peanut butter and made with actual chickpeas, meaning they contain a good amount of both fiberandprotein
Ingredients
Chickpeas - Use canned chickpeas, and make sure to drain and rinse them beforehand to remove any liquid from the can.
Peanut butter - Creamy peanut butter, and preferably a peanut butter with peanuts and salt as the only ingredients. Peanut butter with added oil tends to alter the texture. Alternatively, you can use almond butter if you prefer!
Maple syrup - These cookies are healthy, but that doesn't mean they're sugar-free. Opt for maple syrup, honey or another liquid sweetener of choice for these. Using granulated sugarmightwork, but I haven't tested it myself.
Vanilla extract - No substitution.
Baking soda - Necessary in order for the cookies to rise in the oven.
Chocolate chips - Or use chopped chocolate; semi-sweet chocolate or dark chocolate work best.
Instructions
Step 1: Drain and rinse the chickpeas:This step is important, so don't skip it. Simply pour the chickpeas into a strainer then rinse them with water for 15 seconds or so. Then immediately pour them into your food processor and pulse for 10 seconds.
Step 2: Add the remaining ingredients:Minus the chocolate chips, add the other ingredients to your food processor and pulse until a large ball of dough is formed. The dough will be slightly sticky, and that's ok!
Step 3: Add the chocolate chips:Remove the blade from your food processor, then stir in the chocolate chips by hand.
Step 4: Bake. Use an ice cream scooper or cookie scoop to scoop the dough out and onto a parchment-lined baking sheet. Use the palm of your hand to gently press them down to slightly flatten them, then bake the cookies for 10-12 minutes, or until the edges have set.
Step 5: Pan-bang the cookies. Remove the baking sheet from the oven and immediately "bang" it on the countertop by lifting it one inch above the counter and dropping it several times. This allows the cookies to flatten a bit, which leads to a more optimal texture. Leave the cookies on the baking sheet for 5 minutes before carefully transferring to a cooling rack.
Tips and tricks
- You want to be careful not to over-bake the cookies; otherwise, they'll be too dry.
- These cookies don't contain eggs, so slightly underbaking them is the way to go if you want that soft and chewy texture.
- If you love these cookies, be sure to check out my edible chickpea cookie dough.
Storage
Room temperature: Store cookies in an airtight container on the countertop for up to 2 days.
Freezer: Wait for the cookies to cool, then transfer them to a freezer-safe bag for up to 4 months.
More healthy cookie recipes:
- Chocolate Avocado Cookies
- Healthy Pumpkin Cookies
- Healthy Birthday Cake Cookies
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Peanut Butter Chickpea Cookies
These chewy Peanut Butter Chickpea Cookies are protein-packed and loaded with plenty of peanut butter and minimal sugar. The best part is that they're gluten free, vegan and only 6 ingredients!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 10 cookies
Author: Erin
Ingredients
- 15 oz. chickpeas drained and rinsed
- 1 cup creamy peanut butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
US Customary - Metric
Instructions
Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Pour chickpeas into a strainer, then rinse them for 15 seconds. Place chickpeas into a food processor and pulse for 10 seconds.
Add peanut butter, syrup, vanilla, and baking soda; pulse together. The dough will be slightly wet/soft and that's ok. Remove the blade from your food processor, then stir in the chocolate chips with a spoon.
Use an ice cream scooper or cookie scoop to scoop the dough out and onto the prepared baking sheet. Use your palm to press down to slightly flatten the dough into cookies, then place the sheet in the oven and bake for 10-12 minutes, or until the edges have set. It's ok if they're slightly underdone -- they'll firm up as they cool.
Remove the baking sheet from the oven, then lift it one inch above the countertop and "bang" it on the counter a few times, which will flatten out the cookies a bit, providing a more optimal texture. Leave the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Video
Notes
*Calories are per cookie and are an estimation
*To keep these vegan, be sure to use dairy-free chocolate chips
Nutrition
Calories: 299kcal | Carbohydrates: 31g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 294mg | Fiber: 5g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
UPDATE NOTE: This post was originally published in March 2019. It was updated with new text in November 2023.
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About Erin
Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.
Reader Interactions
Comments
Anne says
What kind of peanut butter do you use for these? Natural or processed? Making today!
Reply
Erin says
Natural! I use peanut butter where the only ingredient is peanuts (or peanuts + salt) -- try not to use any with oil in it because it changes the texture of the cookies. Let me know how they turn out!
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Anne says
These are delicious! Especially with a pinch of sea salt sprinkled on top pre-baking. Thanks for the recipe!Erin says
YES to adding a little sea salt -- so happy you liked them!
Sarah | Well and Full says
These cookies look incredible!! I'm down for anything with chickpeas anyways 😉
Reply
Erin (Ezz) says
OMG, these look like such a delish but still healthy treat, they look especially nice for my boyfriend's lunch box! Thanks for sharing, I'll let you know once I've given them a try! Can I also just say your food photography skills are incredible!Reply
See AlsoOatmeal Chocolate Chip CookiesAshley Hoober says
THANK YOU SO MUCH FOR SHARING. these are now a go-to breakfast and snack item in my busy house!Reply
Erin says
WOOHOO!!! Glad they've become a staple for you 🙂
Reply
Kathleen @ Produce On Parade says
OOoo I am definitely trying these! My husband can't eat a lot of sugar for health reasons but I have a huge sweet tooth so I need to make desserts super low in sugar. This is awesome. I can't wait to try these this weekend, Erin! These look amazing.
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Erin says
Amazing! I bet he will love these.
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jess @choosingchia says
I've still never tried chickpeas in baked goods but after seeing these I think I gotta!!
Reply
Megan (The Lyons' Share) says
LOVE this recipe!! Will make it many times again! Thanks for sharing!Reply
Selena @ The Nutritious Kitchen says
Oh my goodness I just started stumbling through your blog and so many recipes looks delicious! These look like the perfect way to satisfy my cookie craving without over indulging in the unhealthy stuff!
Reply
Alisha @ Alisha's Appetite says
I learned this lesson this weekend too- it took me THREE separate batches of sweet potatoes on the grill before I didn't forget about them and they turned to complete 100% black char. Ah the life lessons you learn from cooking (or baking hehe)
Reply
GiGi Eats Celebrities says
Yeah, my brain just took a turn into immature land and can only think: Chicka-Pee-Pee.
I really don't have a CLUE where that came from. Perhaps because I am brain dead from school work? LOL!
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Melissa @ Nourish By Melissa says
Yum! These look great and the pictures are so nice 🙂 I'm totally obsessed with chickpeas...so versatile.
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Jordan @ The Blonde Vegan says
Hooooly crap, just pinned so many of these photos. These look SO GOOD! And I will trust you that fifth time's a charm on these, because I have been trying to get a similar recipe down for a while and there's always something missing. Absolutely gotta try these!! Stay tuned on my site, you'll for sure be getting a big ol' shoutout 🙂
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TheAlmondEater says
Thank you!! This just made my night 🙂
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Cassie says
Your photos are also so awesome... so funny, I have a chickpea blondie recipe ready for when my blog is ready to go again... dun-dun-dun... your cookies look like they turned out so well, so fluffy and cookie-looking!! Gotta try this 🙂 and love the minimal added sugar 🙂
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TheAlmondEater says
Ahhh can't wait to see your recipe AND your blog!
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Kim @ BusyBod says
These look delicious lady! I had a recipe fail myself last week, but I'll keep at it!
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Arman @ thebigmansworld says
5 times the charm is my lucky number too- attempts 1-4 are always fails (well, 3 and 4 tend to be better!).
I reckon I'm better at cooking...the ratios of recipes I often follow are American and me and maths conversions = fail.
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Gina @ Health, Love, and Chocolate says
I am loving sticking chickpeas in yummy baked goods lately, these look delcious!
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