Why use chickpeas in these cookies?

Chickpeas provide a creamy texture and act as a binder, making these cookies oil-free and adding a boost of plant-based protein without a noticeable chickpea flavor.

Are these cookies truly gluten-free?

Yes, this recipe uses a blend of almond flour and rice flour, ensuring the cookies are naturally gluten-free and suitable for those avoiding gluten.

Can I substitute the maple syrup in this recipe?

While maple syrup provides moisture and sweetness, you could try agave nectar as an alternative, though the final texture and sweetness level might vary slightly.

How should I store these Chickpea Peanut Butter Cookies?

Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for extended freshness, up to a week.

Do I need to press the cookie dough before baking?

Yes, gently pressing the dough balls into rounds helps them bake evenly and creates the classic cookie shape, especially if you're adding chopped peanuts on top.

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Chickpea Peanut Butter Cookies
[Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free]

AC By: Alison Corey

Author Bio

Alison Corey is a plant-based vegan and health coach. She helps vegans, omnivores, and picky... Read More

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A plate of golden-brown Chickpea Peanut Butter Cookies, gently flattened and topped with chopped peanuts, ready to be enjoyed.

Discover more recipes with these ingredients

Chickpea Peanut Butter Cookies [Vegan]

180

Dairy Free

Vegan

These Peanut Butter Chickpea Cookies are soft, chewy, and easy to make. With whole food plant-based ingredients they’re oil-free, refined sugar-free, vegan, and gluten-free.

Ingredients You Need for Chickpea Peanut Butter Cookies [Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free]

15 ounce can of chickpeas drained and rinsed
1/2 cup peanut butter
1/3 cup almond flour
1/3 cup rice flour
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
2 tablespoons chopped peanuts

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How to Prepare Chickpea Peanut Butter Cookies [Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free]

Preheat oven to 350°F. Drain and rinse chickpeas. Add all ingredients to a food processor. Process until chickpeas are completely combined with other ingredients and there are no chunks of chickpeas left. The dough will begin to form a large ball in the food processor.
Transfer dough to a bowl. Line baking sheet with parchment paper.
Scoop 1 tablespoon of dough and roll into a ball. Place on baking sheet. Repeat until all dough has been used. You should have between 22-24 balls of dough.
Using your hand gently press to flatten the dough into rounds. Sprinkle chopped peanuts on top, gently pressing them into the dough so that they stick.
Place cookies in preheated oven on the middle rack. Bake for 12 minutes. Remove and allow to cool for 5 minutes on the baking sheet. Then transfer to a cooling rack to cool completely.