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5.0 from 141 votes

Healthy Peanut Butter Chickpea Cookies

Soft and fluffy, perfectly sweet, and actually HEALTHY chickpea cookies! This guilt free treat is perfect for breakfast, snack or dessert!

Prep Time
7 mins
Cook Time
7 mins
Total Time
25 mins
Servings: 30 Cookies
Calories: 60 kcal
Course: Dessert , Breakfast
Cuisine: Mediterranean , American

Ingredients

  • 13.5 ounce can chickpeas drained & rinsed
  • 2 large very ripe bananas
  • ½ cup smooth peanut butter homemade or store-bought (or sub soy butter for nut free)
  • 2 tablespoons maple syrup optional
  • 1 teaspoon baking powder
  • 2 tablespoons coconut oil or apple sauce
  • ¾ cup quick cooking steel cut oats or rolled oats
  • 1 teaspoon pure vanilla extract optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
  2. Add all the ingredients to your food processor and process until smooth.
  3. Using a metal teaspoon, scoop the mixture onto your prepared baking sheet and form your cookies.
  4. Bake for 18-22 minutes, or until lightly golden around the edges. Allow cookies to cool completely to help them firm up before serving.

Notes

  • Use peanut butter that is made with only peanuts and no added fat or sugar. Some "natural" brands are not made using just peanuts, so always read the ingredients. Or of course, you may make your own.
  • I use a 13.5 oz can. If your can is larger and you want to use it all, not to waste, you can. However, you will need a little extra liquid to compensate. Either add another 1-2 tablespoons of coconut oil or unsweetened apple sauce to the mix.
  • For oil free, sub the coconut oil with unsweetened apple sauce. The original recipe calls for coconut oil, but I have since tested it (many times) with apple sauce and actually now prefer them this way.
  • For nut free, sub the peanut butter for sun butter or tahini.
  • If you don't have pure maple syrup but still want to add some extra sweetness, use agave syrup, or honey works too, if not vegan.
  • If you'd like, you may add ¼-1/3 cup of chocolate chips, raisins, chopped nuts, or shredded coconut. Choose one, and don't go overboard or the batter won't hold as well.
  • If you want uniform cookies, use a cookie scoop. I use a small cookie scoop, which is 2 teaspoons worth.
  • The chickpea cookies keep covered at room temperature for 2-3 days, refrigerated for 5-6 days, or frozen for up to 2 months in an airtight container.

Nutrition Information

Serving 1Cookie Calories 60cal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 3g (5%) Sodium 34mg (1%) Potassium 64mg (2%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 6IU (0%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30Cookies

Amount Per Serving

Calories 60

% Daily Value*

Serving 1Cookie
Calories 60cal 3%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 3g 5%
Sodium 34mg 1%
Potassium 64mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 6IU 0%
Vitamin C 1mg 1%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.