These Vegan Chickpea Peanut Butter Cookies are soft, chewy, and delicious, made with wholesome ingredients for a filling treat with no flour, no eggs, and no dairy. Ready in just 20 minutes, these easy, oil-free, and gluten-free cookies are perfect for a satisfying snack or a protein-rich dessert.
For another tasty plant-based treat, try my red lentil cookies next.
I've been loving these vegan chickpea peanut butter cookies lately! They're packed with plant-based protein, full of nourishing ingredients, and so quick to whip up with just a few pantry staples.
The secret? Cooked chickpeas (garbanzo beans)! I know it might sound surprising, but you really can't taste them. The peanut butter makes these cookies rich and nutty, while maple syrup, cinnamon, and vanilla add a lovely sweetness, and the chocolate chips make every bite extra special.
I love having a batch ready for those moments when a sweet craving hits, and I want a homemade treat that's both flavorful and satisfying.
And if you love sneaking chickpeas into desserts, don't miss my fudgy chickpea brownies and chocolate chickpea dip.
🥜Ingredients
- Cooked chickpeas: Use well-drained, thoroughly dried chickpeas for the best cookie texture.
- Peanut butter: Go for creamy, natural peanut butter for a rich, nutty flavor.
- Maple syrup: Adds natural sweetness and helps bind the ingredients together.
- Ground flaxseeds (flaxseed meal): Help bind the ingredients and hold the cookies together.
- Chocolate chips: I used vegan chocolate chips, but chopped dark chocolate is a delicious alternative.
- Baking soda: Helps cookies rise and stay soft.
- Cinnamon: Adds warm, cozy flavor.
- Vanilla: Adds a sweet, aromatic note.
- Salt: Balances and enhances the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Chickpea Peanut Butter Cookies
Combine: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Add the cooked chickpeas, maple syrup, peanut butter, ground flaxseed, vanilla, cinnamon, baking soda, and salt to a food processor or blender.
Blend: Blend until a smooth, sticky dough forms, scraping down the sides as needed.
Add the chocolate chips: Fold in the chocolate chips and stir until evenly distributed throughout the dough.
Shape the cookies: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Gently flatten each cookie with your hands, as the dough won't spread much during baking.
Bake: Bake for 15 minutes, or until the cookies are set. Let them cool on the baking sheet before serving, as they'll firm up as they cool.
📋Variations
- Peanut butter: Swap it for creamy almond butter, cashew butter, or sunflower seed butter if you prefer a nut-free option.
- Maple syrup: Use date syrup or agave syrup as an alternative.
- Add-ins: Stir in chopped walnuts, pecans, or shredded coconut for extra texture and flavor.
💡Marinela's Tips
- Dry the chickpeas well: Drain and pat them dry before blending to avoid excess moisture in the dough.
- Don't overbake: Bake for about 15 minutes to keep the centers soft and the edges set.
❓Frequently Asked Questions (FAQ's)
Yes! These cookies are naturally gluten-free because they contain no wheat flour or other gluten-containing ingredients. Check your chocolate chips and other packaged ingredients to ensure they're certified gluten-free if needed.
Yes! You can substitute creamy almond butter or sunflower seed butter. Keep in mind that different nut and seed butters may slightly change the flavor and texture.
Once completely cooled, store the cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Yes! Let the cookies cool completely, then place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before enjoying.
📖 Recipe
Vegan Chickpea Peanut Butter Cookies (No Flour, Oil-Free)
Equipment
- 1 Food processor or blender
- 1 Baking sheet lined with parchment paper
Ingredients
- 1 + ½ cups cooked chickpeas rinsed, drained
- ½ cup natural peanut butter
- ⅓ cup maple syrup
- 2 tablespoons ground flaxseeds (flaxseed meal)
- ¼ cup vegan chocolate chips
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Add the cooked chickpeas, peanut butter, maple syrup, ground flaxseed, vanilla, cinnamon, baking soda, and salt to a food processor.1 + ½ cups cooked chickpeas, ½ cup natural peanut butter, ⅓ cup maple syrup, 2 tablespoons ground flaxseeds, 2 teaspoons vanilla, 1 teaspoon cinnamon, ½ teaspoon baking soda, ¼ teaspoon salt
- Blend until a smooth, sticky dough forms, scraping down the sides as needed.
- Fold in the chocolate chips until evenly distributed throughout the dough.¼ cup vegan chocolate chips
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Gently flatten each cookie with your hands, as they won't spread much during baking.
- Bake for 15 minutes, or until the cookies are set. Let them cool on the baking sheet before serving, as they will firm up as they cool.
Notes
- Dry the chickpeas well: Excess moisture can make the dough too sticky.
- Adjust the consistency: If the dough is difficult to handle, refrigerate it for 15-20 minutes before shaping.
- Don't skip flattening: These cookies won't spread on their own, so shape them before baking.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freezing: Freeze completely cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Substitutions: Use almond butter or sunflower seed butter instead of peanut butter, and swap maple syrup for date syrup or agave if desired.
Nutrition
🍪More Vegan Cookie Recipes
- Banana chickpea flour cookies
- Flax meal cookies
- Oatmeal raisin cookies without baking soda
- Flourless apple banana oat cookies
- Buckwheat flour chocolate chip cookies
If you try these chickpea peanut butter cookies, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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