Print

Peanut Butter Chickpea Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

These Peanut Butter Chickpea Cookies are a deliciously healthy treat combining creamy peanut butter, protein-packed chickpeas, and natural sweetness from ripe bananas. They are quick to make, gluten-free, and perfect for a nutritious snack or dessert that bakes up soft and chewy with a subtle nutty flavor.

Ingredients

Main Ingredients

  • 15 ounce canned no-salt-added chickpeas, drained and rinsed
  • 1/2 cup peanut butter (125g)
  • 2 medium ripe bananas (250g measured without the peel)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder (optional)
  • 1/2 cup (50g) rolled oats (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350° Fahrenheit (175° Celsius). Line a baking sheet with parchment paper or a baking mat to prevent sticking.
  2. Blend Ingredients: Add the chickpeas, peanut butter, ripe bananas, vanilla extract, baking powder, and rolled oats (if using) into a food processor or blender. Blend until a thick, uniform dough forms without large chunks.
  3. Form Cookies: Transfer the dough onto the lined baking sheet. Use a small ice cream scooper or a spoon to portion out the batter evenly. With slightly wet hands, gently flatten each dough ball to shape into cookies of your preferred thickness.
  4. Bake: Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes until just set. Be careful not to overbake to keep them soft and chewy.
  5. Cool & Serve: Allow the cookies to cool on the baking sheet for several minutes to firm up. Enjoy immediately or store as desired.

Notes

  • Peanut butter can be substituted with any nut or seed butter based on your preference.
  • Baking powder is optional but helps give the cookies a bit of lift and softness.
  • Adding rolled oats creates a firmer texture for the cookies if you prefer.
  • Store cooled cookies in an airtight container in the refrigerator for up to 5 days; expect some color darkening over time.
  • Freeze cookies for up to 3 months and thaw overnight in the fridge; avoid reheating as it softens the cookies too much.

Find it online: https://flavorspath.com/peanut-butter-chickpea-cookies-recipe/