Healthy Flourless Peanut Butter Chocolate Chip Chickpea Cookies made with no sugar, oil or flour or dairy. An easy treat packed with protein and fiber that’s super delicious too!
Chickpeas in desserts? I was skeptical too, but trust me it works. This combination of wholesome raw ingredients hits the spot every. single. time.
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I just remembered my all-time-favorite Peanut Butter Chickpea Blondies, and decided to turn that recipe into cookies with this slight variation.
They’re just as soft and chewy as any old chocolate chip cookie but so much better not only because of the chickpeas, but they’ve got the heavenly peanut butter and choc chip combo in there!
What you need for these super easy cookies?
- Cooked or Canned Chickpeas
- Creamy Peanut Butter
- Vanilla Extract
- Baking Powder
- Stevia Sweetener
- CHOCOLATE CHIPS!
Extremely diet friendly!
Gluten-free – Since these cookies made with canned chickpeas and peanut butter to give them the bulk, there’s no flour here at all.
Dairy-free – No butter or milk in these either
Sugar-free – Ditch those trashy carbs from all the brown sugar in regular cookies; These ones are sweetened with stevia so there’s no sugar either. I even used stevia sweetened chocolate chips from Lily’s.
Low carb? Since there’s no sugar here and so much fiber from the chickpeas, a single one of these cookies could even count as a low-carb treat.
Vegan! There’s no egg, milk or butter in all – just chickpeas and beautiful creamy peanut butter in this chocolate chip cookies alternative.
Some more variations:
Skip the baking powder and just eat the mixture straight out of the bowl as a raw chocolate chip chickpea cookie dough!
Also skip the baking powder, use a cookie scoop to form into balls and enjoy the mix as vegan chickpea cookie dough bites.
Perfection if I must say so myself.
Flourless Peanut Butter Chocolate Chip Chickpea Cookies
Ingredients
- ¾ cup Chickpeas, Canned (195g) or Cooked from dry(55g)
- ¼ cup Peanut Butter, Creamy, 64g
- 1 tsp Vanilla Extract
- ½ tsp Baking Powder
- Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart)
- 1½ Tbsp Chocolate Chips, Stevia Sweetened, 21g
Instructions
- Preheat oven to 350°F.
- Place chickpeas in a food processor or blender, and process until smooth, about 30 seconds.
- In a large bowl, combine peanut butter, vanilla, baking powder and sweetener, and stir until uniform.
- Transfer chickpeas to bowl and mix well. Fold in the chocolate chips.
- Scoop out about 2 Tbsp mixture at a time, shape into cookies using your palms, and place on a cookie sheet. Cookies will keep shape and not spread when baking.
- Bake for 12-14 minutes or until the top is lightly browned and cracked.
- Sprinkle with some sea salt if you want or just chow them down as is!
Notes
- Room temperature: 1 day in an airtight container.
- Fridge: 1 week in an airtight container.
- Servings: 9 1½” cookies | Serving size: 1 cookie
- Calories: 79kcal
- Fat: 4.9g | Saturated fat: 1.1g
- Carbohydrates: 6.7g | Fiber: 2.4g | Sugar: 1g
- Protein: 2.9g
These turned out amazingly well! Can’t even tell that these have chickpeas, and are so healthy!
Yay! Glad you loved them as much as I did 🙂 Chickpeas really are quite a game-changer!