These chickpea peanut butter cookies are super delicious and packed with plant-based goodness. You’ll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They’re an alternative to traditional peanut butter cookies and are ready in just 25 minutes!
We’re back with yet another guilt-free treat for your afternoon snacking pleasure! With ‘chickpea’ in the name, you know they’ll be full of good-for-you ingredients, but it turns out they’re delicious, too. These flourless peanut butter chickpea cookies are the perfect snack to satisfy your sweet tooth or to serve as an after-school treat for kids.
What do chickpea peanut butter cookies taste like?
We won’t try to convince you that these chickpea and peanut butter cookies taste like regular ones, but they’re still delicious. We’re generous with the peanut butter and chocolate chips, which mask the flavor of the chickpeas. The main thing you’ll notice is that they have a soft and chewy texture instead of becoming crispy around the edges. When you remove them from the oven, they may seem undercooked, but they will firm up as they cool.
Ingredient notes
Sometimes less is more and that’s definitely the case when it comes to the ingredients in these chickpea peanut butter cookies!
- Smooth all-natural peanut butter : all-natural peanut butter gives these cookies a pop of irresistible peanut flavor. You can substitute the peanut butter for another nut butter like almond butter, cashew butter, or sunflower seed butter but the overall taste will be different.
- Agave, maple syrup, or honey : choose a natural liquid sweetener such as agave, maple syrup, or honey.
You’ll also need a can of chickpeas (also known as garbanzos), coconut sugar (or brown sugar), pure vanilla extract, baking soda, chocolate chips, and roasted peanuts.
Wait, is there no flour or egg in this recipe?
That’s right! The combination of chickpeas and peanut butter keeps these cookies together without the need for flour or an egg.
How long do they keep at room temperature?
These cookies will keep at room temperature for up to 3 days when stored in an airtight container.
Can I freeze them?
Definitely! Once cooled, store the cookies in an airtight container or resealable bag for up to 3 months. Unlike regular cookie dough, this is quite sticky, so we don’t recommend freezing it before baking it.
Flourless Chickpea Peanut Butter Cookies Recipe
- Pin
Ingredients
- ▢ 14 ounce can of chickpeas (drained and rinsed – or 1 ¾ cups of cooked chickpeas)
- ▢ 1 cup smooth all-natural peanut butter
- ▢ ½ cup agave, maple syrup, or honey
- ▢ Optional: ¼ cup coconut sugar (depending on how sweet you like your cookies. Can substitute brown sugar.)
- ▢ 1 ½ teaspoons vanilla
- ▢ 1 ½ teaspoons baking soda
- ▢ 1 cup dark chocolate chips
- ▢ ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don’t use a regular blender) and blend until smooth. Transfer to a medium-sized bowl. 14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don’t worry. 1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Breakfast Cookies with Oats and Nut Butter
Almond Butter Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Cranberry Coconut Macaroons
Flourless Chickpea Peanut Butter Cookies Recipe
Ingredients
- 14 ounce can of chickpeas , drained and rinsed - or 1 ¾ cups of cooked chickpeas
- 1 cup smooth all-natural peanut butter
- ½ cup agave, maple syrup, or honey
- Optional: ¼ cup coconut sugar , depending on how sweet you like your cookies. Can substitute brown sugar.
- 1 ½ teaspoons vanilla
- 1 ½ teaspoons baking soda
- 1 cup dark chocolate chips
- ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don’t use a regular blender) and blend until smooth. Transfer to a medium-sized bowl. 14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don’t worry. 1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
https://www.theendlessmeal.com/chickpea-peanut-butter-cookies/
These almond butter thumbprint cookies are nutty and deliciously sweet, baking up crunchy around the edges and chewy in the center. Topped with a fruit-sweetened raspberry jam and a drizzle of nut butter, kids and adults alike love these cookies.
This delicious almond butter thumbprint cookie recipe comes from our friend Michelle, who runs the website Sunkissed Kitchen . She is an expert at creating recipes that taste great and feel great.
As the mom of a strong-willed boy who doesn’t share her enthusiasm for eating vegetables, Michelle has had to get creative in the kitchen. By incorporating foods like whole grains, nuts, seeds, fruits, and vegetables into her recipes, she creates meals that her entire family loves.
These almond butter thumbprint cookies are made with simple, whole foods – dates, oatmeal, chia seeds , coconut oil, almond butter, and raspberries. They make a delicious snack or breakfast that kids and adults will both love, and are perfect for busy weekday mornings.
Ingredients notes
- To make the jam filling you’ll need dates, raspberries, and chia seeds . If you want to skip a step, you can use store-bought jam instead.
- Oats : You’ll blend these a little so you can use either old-fashioned rolled oats or quick oats. Avoid using steel-cut oats.
- Almond butter : Although it will change the flavor of these cookies, you can experiment with using different nut butters.
- You’ll also need chia seeds, coconut oil, baking soda, and sea salt.
Making refined sugar free cookies
Creating recipes that are refined sugar-free is what Michelle does best. One of her best ‘tricks’ is to use dates to sweeten desserts, as she does with these almond butter thumbprint cookies. It’s the same swap that she uses in her gluten free date bars and chocolate chia pudding .
Variations to try
These almond butter thumbprint cookies are a delicious treat. If you want to experiment and make them your own, here are a few ideas to try:
- Use your favorite nut butter in place of almond butter
- Try adding hemp hearts instead of chia seeds.
- Switch up the berries in the jam. Try blueberries, blackberries, or strawberries.
Can I use oat flour instead of blending the oats?
No oat flour is too finely ground. When you blend the oats, you want a consistency that is still a bit chunky.
How long do these cookies last?
These cookies will keep well for a week when stored in a container in your fridge.
Can I freeze these almond butter thumbprint cookies?
Yes! These cookies freeze excellently. Freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them to a freezer-safe container. Let them thaw for a few minutes at room temperature before enjoying them.
Almond Butter Thumbprint Cookies Recipe
- Pin
Ingredients
Date Paste
- ▢ 6 ounces dates
- ▢ ½ cup hot water
Raspberry Chia Jam
- ▢ 4 ½ ounces frozen raspberries
- ▢ ¼ cup date paste
- ▢ ½ tablespoon chia seeds (see notes)
AB & J Breakfast Thumbprint Cookies
- ▢ 1 cup oats
- ▢ 1 tablespoon chia seeds
- ▢ ¼ cup almond butter
- ▢ ¼ cup date paste
- ▢ 2 tablespoons coconut oil
- ▢ ¼ teaspoon baking soda
- ▢ ¼ teaspoon sea salt
- ▢ Almond butter (to drizzle)
Instructions
Date Paste
- Add boiling water to dates in a bowl, and allow them to sit for 2-3 minutes to soften. 6 ounces dates, ½ cup hot water
- Add the dates and the water to a food processor bowl, and process until very smooth and the color lightens. This will make slightly more date paste than you need for this recipe, but it is difficult to make less. See the notes section for ideas about how to use the leftovers!
Raspberry Chia Jam
- In a small saucepan, add the raspberries and date paste. Bring to a low boil over medium heat. Stir occasionally for 2-3 minutes and then remove the pot from the heat. Add the chia seeds, mix well, and set aside to thicken. 4 ½ ounces frozen raspberries, ½ tablespoon chia seeds, ¼ cup date paste
Almond Butter Thumbprint Cookies
- Preheat your oven to 350 degrees Fahrenheit. Add the oats to a blender and pulse 6-8 times. The oats need to be broken up, but not blended into flour. 1 cup oats
- In a large mixing bowl, mix the date paste, almond butter, coconut oil, sea salt, and baking soda. Add the oats and chia seeds, and stir until combined. ¼ cup almond butter, ¼ cup date paste, 2 tablespoons coconut oil, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 1 tablespoon chia seeds
- On a parchment paper-lined baking tray, scoop out 1 tablespoon balls of the dough. A small cookie scoop or rounded tablespoon works well for this.
- Press a thumbprint into the center of each ball of cookie dough. A rounded ½ tablespoon makes the perfect-sized hole. Add a heaping ½ tablespoon of jam to the center of each cookie.
- Bake the cookies for 12 minutes and then remove them from the oven. Allow the cookies to cool completely; they will firm up once they have cooled.
- Once the cookies are cooled, you can drizzle them with almond butter. Raw almond butter is easier to drizzle, but you can also spread a little almond butter on top when you’re ready to serve. Almond butter
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Chocolate Almond Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Breakfast Cookies with Oats and Nut Butter
Flourless Chickpea Peanut Butter Cookies
These chickpea peanut butter cookies are super delicious and packed with plant-based goodness. You’ll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They’re an alternative to traditional peanut butter cookies and are ready in just 25 minutes!
We’re back with yet another guilt-free treat for your afternoon snacking pleasure! With ‘chickpea’ in the name, you know they’ll be full of good-for-you ingredients, but it turns out they’re delicious, too. These flourless peanut butter chickpea cookies are the perfect snack to satisfy your sweet tooth or to serve as an after-school treat for kids.
What do chickpea peanut butter cookies taste like?
We won’t try to convince you that these chickpea and peanut butter cookies taste like regular ones, but they’re still delicious. We’re generous with the peanut butter and chocolate chips, which mask the flavor of the chickpeas. The main thing you’ll notice is that they have a soft and chewy texture instead of becoming crispy around the edges. When you remove them from the oven, they may seem undercooked, but they will firm up as they cool.
Ingredient notes
Sometimes less is more and that’s definitely the case when it comes to the ingredients in these chickpea peanut butter cookies!
- Smooth all-natural peanut butter : all-natural peanut butter gives these cookies a pop of irresistible peanut flavor. You can substitute the peanut butter for another nut butter like almond butter, cashew butter, or sunflower seed butter but the overall taste will be different.
- Agave, maple syrup, or honey : choose a natural liquid sweetener such as agave, maple syrup, or honey.
You’ll also need a can of chickpeas (also known as garbanzos), coconut sugar (or brown sugar), pure vanilla extract, baking soda, chocolate chips, and roasted peanuts.
Wait, is there no flour or egg in this recipe?
That’s right! The combination of chickpeas and peanut butter keeps these cookies together without the need for flour or an egg.
How long do they keep at room temperature?
These cookies will keep at room temperature for up to 3 days when stored in an airtight container.
Can I freeze them?
Definitely! Once cooled, store the cookies in an airtight container or resealable bag for up to 3 months. Unlike regular cookie dough, this is quite sticky, so we don’t recommend freezing it before baking it.
Flourless Chickpea Peanut Butter Cookies Recipe
- Pin
Ingredients
- ▢ 14 ounce can of chickpeas (drained and rinsed – or 1 ¾ cups of cooked chickpeas)
- ▢ 1 cup smooth all-natural peanut butter
- ▢ ½ cup agave, maple syrup, or honey
- ▢ Optional: ¼ cup coconut sugar (depending on how sweet you like your cookies. Can substitute brown sugar.)
- ▢ 1 ½ teaspoons vanilla
- ▢ 1 ½ teaspoons baking soda
- ▢ 1 cup dark chocolate chips
- ▢ ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don’t use a regular blender) and blend until smooth. Transfer to a medium-sized bowl. 14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don’t worry. 1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cookie recipes
Breakfast Cookies with Oats and Nut Butter
Almond Butter Thumbprint Cookies
Whole Wheat Chocolate Chip Cookies
Cranberry Coconut Macaroons
These chickpea peanut butter cookies are super delicious and packed with plant-based goodness. You’ll enjoy a soft, chewy cookie made with chickpeas, peanut butter, and lots of chocolate chips. They’re an alternative to traditional peanut butter cookies and are ready in just 25 minutes!
We’re back with yet another guilt-free treat for your afternoon snacking pleasure! With ‘chickpea’ in the name, you know they’ll be full of good-for-you ingredients, but it turns out they’re delicious, too. These flourless peanut butter chickpea cookies are the perfect snack to satisfy your sweet tooth or to serve as an after-school treat for kids.
What do chickpea peanut butter cookies taste like?
We won’t try to convince you that these chickpea and peanut butter cookies taste like regular ones, but they’re still delicious. We’re generous with the peanut butter and chocolate chips, which mask the flavor of the chickpeas. The main thing you’ll notice is that they have a soft and chewy texture instead of becoming crispy around the edges. When you remove them from the oven, they may seem undercooked, but they will firm up as they cool.
Ingredient notes
Sometimes less is more and that’s definitely the case when it comes to the ingredients in these chickpea peanut butter cookies!
- Smooth all-natural peanut butter : all-natural peanut butter gives these cookies a pop of irresistible peanut flavor. You can substitute the peanut butter for another nut butter like almond butter, cashew butter, or sunflower seed butter but the overall taste will be different.
- Agave, maple syrup, or honey : choose a natural liquid sweetener such as agave, maple syrup, or honey.
You’ll also need a can of chickpeas (also known as garbanzos), coconut sugar (or brown sugar), pure vanilla extract, baking soda, chocolate chips, and roasted peanuts.
Wait, is there no flour or egg in this recipe?
That’s right! The combination of chickpeas and peanut butter keeps these cookies together without the need for flour or an egg.
How long do they keep at room temperature?
These cookies will keep at room temperature for up to 3 days when stored in an airtight container.
Can I freeze them?
Definitely! Once cooled, store the cookies in an airtight container or resealable bag for up to 3 months. Unlike regular cookie dough, this is quite sticky, so we don’t recommend freezing it before baking it.
Flourless Chickpea Peanut Butter Cookies Recipe
- Pin
Ingredients
- ▢ 14 ounce can of chickpeas (drained and rinsed – or 1 ¾ cups of cooked chickpeas)
- ▢ 1 cup smooth all-natural peanut butter
- ▢ ½ cup agave, maple syrup, or honey
- ▢ Optional: ¼ cup coconut sugar (depending on how sweet you like your cookies. Can substitute brown sugar.)
- ▢ 1 ½ teaspoons vanilla
- ▢ 1 ½ teaspoons baking soda
- ▢ 1 cup dark chocolate chips
- ▢ ½ cup chopped roasted peanuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Add the drained chickpeas and agave, honey, or maple syrup to a food processor or high-powered blender (don’t use a regular blender) and blend until smooth. Transfer to a medium-sized bowl. 14 ounce can of chickpeas, ½ cup agave, maple syrup, or honey
- Add all remaining ingredients and mix until thoroughly blended. The batter will be sticky, don’t worry. 1 cup smooth all-natural peanut butter, Optional: ¼ cup coconut sugar, 1 ½ teaspoons vanilla, 1 ½ teaspoons baking soda, 1 cup dark chocolate chips, ½ cup chopped roasted peanuts
- Drop the batter by tablespoonfuls onto the prepared baking sheets. Bake for 12-14 minutes. Remove the cookies from the oven and set them aside to cool for 10 minutes.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
