Recipe: Chocolate Peanut Butter Chickpea Cookies

YOU GUYS.  You can make cookies with CHICKPEAS.  No flour.  No white sugar.  No eggs.  No butter.  No oil.  And they actually taste good.  Like… spray them with Windex before you throw them away good, because I’m going to dig through the trash later to demolish them when no one’s around (don’t look at me like that).

God bless the genius at Texanerin Baking. With a single recipe, she has changed the game!  These cookies use only simple, healthy ingredients that’ll make you feel decent about indulging in dessert.  Best served warm with the milk of your choice.

Chocolate Peanut Butter Chickpea Cookies

Makes 15 Cookies

134 Calories Each



  • 1 and 1/4 c. canned chickpeas, drained and patted dry (almost, but not quite, an entire can)
  • 1/2 c. and 2 tbsp. natural peanut butter
  • 2 tsp. vanilla extract
  • 1/4 c. honey or agave nectar
  • 1 tsp. baking powder
  • 1/2 c. semi-sweet chocolate chips (use vegan chips for vegan cookies)
  • pinch of salt (only if your peanut butter is salt-free)


  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Throw all ingredients except the chocolate chips in a food processor.  Blend, scraping the sides occasionally, until smooth.
  3. Remove blade.  Add chocolate chips.  Fold them into the dough.
  4. Wet your hands or spray them with Pam.  This will help keep the dough from sticking to your hands because it is really, really sticky.  Shape the dough into 15 balls, about 1 inch in diameter.  Gently press down on each one with a fork.
  5. Bake for 10 minutes.  Eat while still warm and gooey!

These cookies stay super soft, like cookie dough, even when cool.  Pop leftovers in the microwave to relive the fresh-from-the-oven experience.



15 responses »

  1. Must…have…one…now! Can’t wait to try, thanks! 🙂

  2. Sent to my father-in-law because he is vegan, and I love to delve into vegan recipes, so my husband went out and bought the stuff and we are making tonight! CAN’T WAIT to try this!

  3. Oh wow. Those look great! I love how you smooshed them with a fork to make them look more peanut butter cookie like. Thanks for linking to me. 🙂 I’m so happy to hear that you enjoyed them!

  4. This will be my second time making them. Haven’t told my kids what’s in them! 🙂

    • hungrytortoise

      So glad you like them, Megan! Here’s another trick that works SO well. If you’re ever out of chickpeas, switch them out for black beans. I tried it the other day when I was desperate for some dessert, and they’re just as delicious! The color makes them look like double-chocolate cookies, too. No one will be able to tell. I may or may not have eaten half the batch of batter before baking a single cookie. Accidents happen! 🙂

  5. How many calories do these work out at please?

  6. I featured your great recipe for Chocolate Peanut Butter Chickpea Cookies on my Healthy Recipes Blog Carnival today! I hope you’ll stop by and check it out.

  7. Cookies made with chickpeas are simple genial! I’m going to try either the version with black beans you suggested in a comment. Thank you for sharing this recipe!

  8. Great recipe! I’m making them for the second time as I type this, because I enjoyed the first batch so much. This time I doubled the batch. Have you ever tried to freeze them?

    • Funny you ask, Shannon! There’s a recipe posting tomorrow that’s a take on the chickpea cookie recipe… and it requires that you freeze the dough. So, I’ve frozen the “raw” cookies, then thawed them, and they tasted just as good. No issues. I didn’t freeze them for long though… only about 24 hours. I’m sure if you kept them well-sealed, they’d be fine. Let me know! And I’m so happy you loved the cookies! 🙂

  9. These were FANTASTIC! The only change I made was I added protein powder! I am looking forward to trying the black beans next time!


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