I created a six ingredient peanut butter chickpea cookie that fits perfectly into gluten free healthy baking, vegan, protein packed, and made with minimal sugar.

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I never believed a cookie made from chickpeas could be indulgent and actually sort of healthy, but here we are. Using creamy natural peanut butter gives them a rich, slightly salty backbone while the chickpeas keep things surprisingly hearty and chewy.

They’re protein packed with minimal sugar, gluten free and vegan so they feel like a tiny act of rebellion against boring snacks. Call them Chewy Healthy Cookies if you want, i call them proof that good for you baking doesn’t have to be sad.

Take one bite and you’ll be wondering why you ever doubted chickpeas in desserts.

Ingredients

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Chickpeas: packed with protein and fiber, add body and mild bean flavor, kinda creamy mashed.
Peanut butter: rich in healthy fats and protein, gives depth, a little salty sometimes too.
Maple syrup: natural sweetener, adds caramel notes, keeps cookies chewy and soft and sticky too.
Unsweetened cocoa powder: deep chocolate taste, low sugar, can be slightly bitter but intense sometimes.
Rolled oats: give texture and fiber, soak up moisture, make cookies more filling and nutty.
Chocolate chips: bursts of melty sweetness, add fat and sugar, optional but fun and nostalgic.

Ingredient Quantities

1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1 1/2 cups)

3/4 cup creamy natural peanut butter (no sugar added if you can)

1/3 cup pure maple syrup

1/4 cup unsweetened cocoa powder

1 cup rolled oats (use certified gluten free if needed)

1/3 cup dairy free chocolate chips or regular chips, whatever you’ve got

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. Drain and rinse 1 can (15 oz) chickpeas well, pat them mostly dry with a towel, and if you want a smoother cookie remove some of the loose skins its optional but helps.

3. Add the chickpeas to a food processor or high speed blender with 3/4 cup creamy natural peanut butter, 1/3 cup pure maple syrup and 1/4 cup unsweetened cocoa powder. Pulse and scrape down the sides until mostly smooth.

4. Add 1 cup rolled oats (use certified gluten free if needed) and pulse just until the mixture sticks together but still has a little texture. Dont overprocess or the oats will get too mushy.

5. Taste the dough and tweak texture: if it feels too wet add a tablespoon or two more oats, if too dry add a teaspoon of maple syrup or a dab more peanut butter.

6. Fold in 1/3 cup dairy free or regular chocolate chips by hand, reserving a few to press on top of the cookies before baking.

7. Scoop heaping tablespoons of dough (or use a small cookie scoop) onto the prepared sheet, spacing about 1 inch apart. Flatten each mound slightly with a fork or your fingers and press a couple of extra chips on top.

8. Bake 10 to 12 minutes until edges look set and tops are no longer glossy. They will still be soft in the center but will firm as they cool.

9. Let cookies cool on the baking sheet 8 to 10 minutes, then transfer to a wire rack to cool completely so they hold together.

10. Store in an airtight container at room temp for 2 to 3 days or freeze for longer storage.

Equipment Needed

1. Oven plus a baking sheet and parchment paper or silicone mat
2. Can opener and a colander or fine mesh strainer
3. Clean kitchen towel or paper towels to pat chickpeas mostly dry
4. Food processor or high speed blender, whatever youve got
5. Measuring cups and measuring spoons
6. Mixing bowl and a rubber spatula
7. Cookie scoop or tablespoon and a fork to shape and flatten
8. Wire cooling rack
9. Airtight container for storing or freezing

FAQ

Are these cookies baked or no-bake? You can do either. For baked: preheat oven to 350°F (175°C), scoop and flatten slightly, bake about 10 to 12 minutes until edges set. For no-bake: chill scooped dough in fridge for 30 to 60 minutes until firm.

Do I have to cook the chickpeas first? No, canned chickpeas that are drained and rinsed work great. If using dry chickpeas, you must soak and cook them until very tender before using.

Can I swap the peanut butter or maple syrup? Yes. Use almond, cashew or sunflower seed butter instead of peanut butter (sunflower tastes different and can be thinner so add a bit more oats). For sweetener you can use agave or honey if not vegan, but exact sweetness may change.

Are these gluten free? They can be if you use certified gluten free rolled oats. Plain oats can be cross contaminated so use the certified ones if you need them GF.

How do I make them chewier or crispier? For chewier cookies make slightly thicker balls and bake on the shorter side, or chill and serve cold. For crispier cookies flatten them thin on the sheet and bake a couple minutes longer until edges brown.

How should I store them and can I freeze them? Keep in an airtight container in the fridge for up to 5 days. Freeze baked or raw cookie dough balls on a tray, then transfer to a bag for up to 3 months. Thaw in fridge or warm in oven for a few minutes.

Chocolate Peanut Butter Chickpea Cookies Recipe Substitutions and Variations

Chickpeas: swap with cooked white beans like cannellini or with black beans. Rinse and drain, texture is similar though flavor shifts a bit.
Peanut butter: use almond butter or sunflower seed butter for a nut free option. Make sure it is creamy so the dough stays moist.
Maple syrup: use honey or agave syrup. Batter may be stickier so taste and adjust sweetness if needed.
Rolled oats: swap with quick oats or oat flour. Quick oats make softer cookies, oat flour makes a denser result so add a splash of plant milk if it seems dry.

Pro Tips

1) Peel a few chickpea skins off for a much smoother texture. Just rub the drained chickpeas between two clean kitchen towels or pinch the skins away, it takes a minute but the cookies blend silkier. If the mix seems drier after that, add a teaspoon or two of peanut butter or a splash of non dairy milk.

2) Punch up the chocolate flavor with tiny bits: a pinch of flaky sea salt on top before baking, or 1/4 teaspoon espresso powder or instant coffee in the processor makes the cocoa taste deeper without tasting like coffee. A splash of vanilla helps too.

3) If you want chewier, denser cookies chill the dough 10 to 20 minutes before baking so the balls hold shape better. For crisper edges bake a minute longer, for softer centers pull them out right when tops stop looking glossy. They’ll firm as they cool, so don’t freak out if they look soft straight from the oven.

4) Storage and rescue hacks: keep in an airtight container with a bit of parchment between layers, they’ll last a couple days at room temp. Freeze extras flat on a tray then bag them, thaw at room temp. To revive a stale cookie warm it 6 to 8 seconds in the microwave or pop in a 300 F oven for 3 to 5 minutes, they come back almost fresh.

Chocolate Peanut Butter Chickpea Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created a six ingredient peanut butter chickpea cookie that fits perfectly into gluten free healthy baking, vegan, protein packed, and made with minimal sugar.

Servings

servings

Calories

232

kcal

Equipment: 1. Oven plus a baking sheet and parchment paper or silicone mat
2. Can opener and a colander or fine mesh strainer
3. Clean kitchen towel or paper towels to pat chickpeas mostly dry
4. Food processor or high speed blender, whatever youve got
5. Measuring cups and measuring spoons
6. Mixing bowl and a rubber spatula
7. Cookie scoop or tablespoon and a fork to shape and flatten
8. Wire cooling rack
9. Airtight container for storing or freezing

Ingredients

1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 1 1/2 cups)
3/4 cup creamy natural peanut butter (no sugar added if you can)
1/3 cup pure maple syrup
1/4 cup unsweetened cocoa powder
1 cup rolled oats (use certified gluten free if needed)
1/3 cup dairy free chocolate chips or regular chips, whatever you've got

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
Drain and rinse 1 can (15 oz) chickpeas well, pat them mostly dry with a towel, and if you want a smoother cookie remove some of the loose skins its optional but helps.
Add the chickpeas to a food processor or high speed blender with 3/4 cup creamy natural peanut butter, 1/3 cup pure maple syrup and 1/4 cup unsweetened cocoa powder. Pulse and scrape down the sides until mostly smooth.
Add 1 cup rolled oats (use certified gluten free if needed) and pulse just until the mixture sticks together but still has a little texture. Dont overprocess or the oats will get too mushy.
Taste the dough and tweak texture: if it feels too wet add a tablespoon or two more oats, if too dry add a teaspoon of maple syrup or a dab more peanut butter.
Fold in 1/3 cup dairy free or regular chocolate chips by hand, reserving a few to press on top of the cookies before baking.
Scoop heaping tablespoons of dough (or use a small cookie scoop) onto the prepared sheet, spacing about 1 inch apart. Flatten each mound slightly with a fork or your fingers and press a couple of extra chips on top.
Bake 10 to 12 minutes until edges look set and tops are no longer glossy. They will still be soft in the center but will firm as they cool.
Let cookies cool on the baking sheet 8 to 10 minutes, then transfer to a wire rack to cool completely so they hold together.
Store in an airtight container at room temp for 2 to 3 days or freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.