This recipe was originally published in June 2017. It has been updated for content and photos.
You may have noticed on the blog by now, that I’m a big fan of healthy cookies. Like my sweet potato cookies and vegan oatmeal cookies with zucchini, these cookies are made with truly wholesome ingredients.
Okay. But what are chickpea cookies??
Yes, I hear you. I know how it sounds, but yes, there is an entire can of chickpeas in this batch of cookies.
I know it seems an odd choice. But truly, I’ve lost count how many times I’ve made these chickpea cookies. They are loved by ALL kinds of eaters, vegans, vegetarians, omnivores, picky kiddos, and picky husbands too.
These chickpea cookies are so soft and fluffy, naturally sweetened and I guarantee, NO ONE will guess they are made using garbanzo beans instead of flour.
What are chickpea cookies made with?
So of course, we have chickpeas in here, a lot of them! The chickpeas replace the flour in this recipe, making these cookies flourless and gluten free.
In addition to the chickpeas, these have:
- Ripe banana for sweetness. Make sure they’re super ripe, the skins spotted brown in order to get the most sweetness out of your bananas.
- Peanut butter. Use the natural kind with no sugar or salt added. You’ll want to read the ingredients to make sure.
- Baking powder to give your cookies a little lift. However, I’ve accidentally forgotten the baking powder once or twice and the cookies still come out great.
- Coconut oil OR applesauce if avoiding oil. This has been tested both ways repeatedly. Both ways work! You choose.
- Oats, making sure to grab certified gluten free if needed. Both quick cooking steel cut oats and rolled oats work well.
- Maple syrup (optional), if you want a little extra sweetness.
- Vanilla (optional). If you have some, add it in. If you don’t, don’t sweat it.
These peanut butter chickpea cookies are sounding better and better right?
I’m always honest with you, so let’s be perfectly clear. No, these do not taste like traditional peanut butter cookies, in that they aren’t crunchy and crumbly.
But they are truly incredible!
Here’s why you’re going to LOVE these peanut butter chickpea cookies
- They’re loaded with delicious peanut butter flavour in a soft, chewy texture.
- These chickpea cookies are fluffy and light, they sort of melt in your mouth from they’re soft, yummy texture. They almost seem under cooked, but they are not!
- Only 6 ingredients (plus 2 optional ones if you choose) and 25 minutes needed. Plus they’re super simple to make with very little prep, these cookies practically make themselves. 😉
- Cookies you can eat for breakfast are always a huge win in my books. (Not to mention my kiddos!)
- Packed with protein from peanut butter and chickpeas, plus extra nutrients from bananas and oats, you can truly feel great about eating these!
- These chickpea cookies are naturally sweetened, naturally vegan and gluten free. Plus with a couple of simple swaps you can even make them nut free and oil free if needed.
How to make chickpea cookies
Gather your ingredients and them all to your food processor. Process until mostly smooth.
When your batter is ready, scoop your mixture using a small cookie scoop or metal teaspoon. If you don’t have a cookie scoop, just slide the batter off your spoon and onto your cookie sheet.
The cookies won’t spread much, so just make sure you’re happy with their shape before baking.
You should get about 30 chickpea cookies, so use a large tray, or use two if needed.
Bake the cookies for 18-22 minutes.
The peanut butter chickpea cookies are ready when they’re slightly golden brown around the edges, but they will still be soft to the touch.
Remove from the oven and let your cookies cool for at least 10 minutes before carefully transferring them to a cooling rack.
The cooling time will allow your chickpea cookies to completely set, so don’t eat them straight out of the oven.
Once cooled, enjoy with a cup of tea, your morning coffee, an afternoon snack, or a healthy dessert.
How long do they keep?
These peanut butter chickpea cookies keep at room temperature in a sealed container, or covered in plastic wrap for 2-3 days.
Or you may refrigerate for 5-6 days to keep longer, but they do taste best at room temperature.
These cookies also freeze well and make wonderful make ahead breakfasts and snacks. I like to freeze half of them (or make a double batch) to always have some on hand.
To freeze, make sure the chickpea cookies are completely cooled and then store in an airtight container in your freezer for up to 2 months. Just thaw and enjoy when ready to eat!
- If you don’t have peanut butter, you can make some if you have peanuts and a food processor or blender. You may also sub for almond butter or cashew butter.
- For oil free, sub the coconut oil with unsweetened apple sauce. The original recipe calls for coconut oil, but I have since tested these chickpea cookies (many times) with apple sauce and actually now prefer them that way.
- To make this nut free, sub the peanut butter for sun butter or tahini.
- If you don’t have pure maple syrup but still want to add some extra sweetness, use agave syrup, or honey works too, if not vegan.
- Do not sub the chickpeas for chickpea flour. That just won’t work.
- I enjoy these chickpea cookies “plain”, but they also make a great base for fillers. If you’d like, you may add 1/4-1/3 cup of dark or semi-sweet chocolate chips, raisins or cranberries, chopped pecans or walnuts, or shredded coconut. Just choose one, and don’t add too much or the batter won’t hold as well.
- Use peanut butter that is made with only peanuts and no added fat or sugar. Some “natural” brands are not made using just peanuts, so always read the ingredients. Or of course, you may make your own.
- I use an entire 13.5 oz can. If your can is larger and you want to use it all, not to waste, you can. However, you will need a little extra liquid to compensate. Either add another 1-2 tablespoons of coconut oil or unsweetened apple sauce to the mix. Once processed, if your batter seems too thick, add another tablespoon and pulse to combine until you have a fluffy consistency.
- If you want uniform chickpea cookies, a cookie scoop will be your best friend. I like to keep these cookies on the small side and use a small cookie scoop (which is 2 teaspoons worth). Or use a rounded metal teaspoon.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 13.5 oz can chickpeas drained & rinsed
- 2 large very ripe bananas
- 1/2 cup smooth peanut butter homemade or store bought (or sub soy butter or tahini for nut free)
- 2 tbsp maple syrup optional
- 1 tsp baking powder
- 2 tbsp coconut oil or apple sauce if avoiding oil
- 3/4 cup quick cooking steel cut oats or rolled oats
- 1 tsp pure vanilla extract optional
- Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
- Add all the ingredients to your food processor and process until smooth.
- Using a metal teaspoon, scoop the mixture onto your prepared baking sheet and form your cookies.
- Bake for 18-22 minutes, or until lightly golden around the edges. Allow cookies to cool completely to help them firm up before serving.