Vegan Chickpea Peanut Butter Cookies (No Flour, Oil-Free)
These vegan chickpea peanut butter cookies are soft, chewy, and gluten-free, made with chickpeas, creamy peanut butter, and maple syrup. Ready in 20 minutes, these high-protein, flourless, oil-free cookies are studded with chocolate chips for a delicious dessert or snack.
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
Calories: 121kcalCarbohydrates: 13gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 0.03mgSodium: 82mgPotassium: 140mgFiber: 2gSugar: 7gVitamin A: 5IUVitamin C: 0.2mgCalcium: 33mgIron: 1mg
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