Name: Flourless Peanut Butter Chickpea Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup natural peanut butter (smooth and unsweetened); 1/4 cup pure maple syrup or honey; 1 tsp baking powder; 1 tsp vanilla extract; 1/4 tsp salt; 1/3 cup dark chocolate chips or chunks

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These flourless peanut butter chickpea cookies are soft, chewy, and unbelievably delicious. Made with wholesome ingredients and no flour at all, they’re a guilt-free treat that satisfies my sweet tooth while offering a boost of plant-based protein. The best part? No one can even tell they’re made with chickpeas!

Why You’ll Love This Recipe

I love how these cookies come together quickly in a food processor, and I don’t need any fancy ingredients or flours. They’re naturally gluten-free, dairy-free, and refined sugar-free (depending on what sweetener I use), which makes them perfect for sharing with just about anyone. The chickpeas create an incredibly soft texture, while the peanut butter adds richness and flavor. Whether I need a post-workout snack or a healthier dessert, these cookies hit the spot every time. Flourless Peanut Butter Chickpea Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chickpeas (canned, drained and rinsed)
Natural peanut butter (smooth and unsweetened)
Pure maple syrup or honey
Baking powder
Vanilla extract
Salt
Dark chocolate chips or chunks

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, I combine the chickpeas, peanut butter, maple syrup (or honey), baking powder, vanilla extract, and salt. I blend until the mixture is completely smooth.
I fold in the chocolate chips using a spatula.
Using a spoon or cookie scoop, I drop portions of dough onto the prepared baking sheet. I flatten them slightly with my hand or the back of the spoon, as they won’t spread much while baking.
I bake the cookies for about 10–12 minutes, or until they’re golden around the edges.
After baking, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cookies.

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

I sometimes swap peanut butter for almond or cashew butter for a different flavor.
For a lower sugar version, I reduce the amount of sweetener or use sugar-free chocolate chips.
I add a sprinkle of sea salt on top before baking to enhance the flavor.
I mix in chopped nuts for extra crunch or dried fruit for a chewy bite.
If I want a firmer texture, I refrigerate the dough for 30 minutes before baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. For even longer storage, I freeze them in a single layer, then transfer to a freezer bag and keep them for up to 2 months.

To reheat, I microwave one or two cookies for 10–15 seconds or warm them in a 300°F oven for 5 minutes to get that fresh-baked feel again. Flourless Peanut Butter Chickpea Cookies

FAQs

Are chickpeas really noticeable in the cookies?

Not at all. I find the chickpeas give a soft texture, but their flavor is completely masked by the peanut butter and chocolate.

Can I make these cookies without a food processor?

Yes, but I make sure to mash the chickpeas very thoroughly or use a high-speed blender to get the dough smooth.

Are these cookies suitable for kids?

Absolutely. They’re made with simple, wholesome ingredients, and I find they’re a great way to sneak in some legumes.

Can I use crunchy peanut butter instead of smooth?

Yes, I’ve used crunchy peanut butter when I want a little extra texture. It works just as well.

What’s the best way to keep them soft?

I store them in an airtight container and add a slice of bread to the container—it helps retain moisture and keeps them soft for days.

Conclusion

Flourless peanut butter chickpea cookies have become one of my favorite easy treats. They’re soft, rich, and full of chocolatey goodness—without the guilt. Whether I’m making them for a healthy dessert or just because I’m craving cookies, I know I can whip up a batch in no time and enjoy every bite.