Flourless Peanut Butter Chickpea Cookies
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes
Yield: 16 cookies
Diet: Vegan, Gluten-Free

Description
These surprisingly delicious cookies are made with chickpeas as the base! Soft, chewy, and loaded with peanut butter flavor, they’re a healthy treat that’s packed with protein and fiber. No one will guess the secret ingredient!
Ingredients

- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup natural peanut butter
- ⅓ cup maple syrup or honey
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup chocolate chips (optional)
Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Pat the chickpeas dry with a paper towel to remove excess moisture.
Step 3: Add chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, baking soda, and salt to a food processor.
Step 4: Blend until the mixture is smooth and creamy, scraping down the sides as needed.
Step 5: If using chocolate chips, fold them into the batter with a spoon.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Gently flatten each cookie with a fork, creating a crisscross pattern.
Step 8: Bake for 12-15 minutes, until the edges are golden brown.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- These cookies are soft when warm but firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Make sure your chickpeas are well-drained and patted dry for the best texture.
- Swap peanut butter for almond butter or sunflower seed butter for nut-free options.
Nutrition Highlights
Each cookie provides plant-based protein, fiber, and healthy fats—making them perfect for a satisfying snack any time of day!
A healthy cookie recipe that tastes indulgent but fuels your body with wholesome ingredients!







