6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free)
If you’re a fan of cookies that are not only delicious but also packed with wholesome ingredients, then you’re in for a treat! These 6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free) are everything you want in a cookie: easy to make, incredibly satisfying, and guilt-free. Made with chickpeas, creamy peanut butter, and pure maple syrup, they are a delightful twist on traditional cookies that you can feel good about indulging in.
Imagine biting into a soft, chewy cookie that has a rich peanut butter flavor complemented by sweet chocolate chips. The best part? They come together in no time, making them perfect for a quick snack or a special dessert. Let’s dive deeper into why this recipe is a must-try!
Why I Love This Recipe
There’s something magical about cookies that are both nutritious and indulgent. I love this recipe because it showcases how versatile chickpeas can be. They add a unique texture and protein boost while keeping the cookies tender and delicious. Plus, with just six simple ingredients, you can whip up a batch in under 30 minutes! Whether you’re vegan, gluten-free, or just someone who loves a good cookie, these are sure to win your heart.
Ingredient Checklist
- 1 (15-ounce) can of chickpeas, drained and rinsed – these provide a great source of protein and fiber.
- 2/3 cup creamy peanut butter, stirred – for that rich, nutty flavor.
- 1/4 cup pure maple syrup – adds natural sweetness and moisture.
- 1/2 tsp pure vanilla extract – for a hint of warmth and flavor depth.
- 1 1/4 tsp baking powder – helps the cookies rise perfectly.
- 1 pinch sea salt – to enhance and balance the flavors.
- 2/3 cup chocolate chips – because chocolate makes everything better!
Cook’s Kit
- Mixing bowl – for combining your ingredients.
- Food processor – this helps create a smooth cookie dough.
- Cookie sheet – to bake your delicious cookies.
- Parchment paper – for easy cleanup and to prevent sticking.
- Measuring cups and spoons – to ensure accuracy in your ingredients.
- Spoon or cookie scoop – for portioning out the cookie dough.
6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free), Made Easy
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and develop a lovely golden color.
Step 2: Prepare Your Chickpeas
Drain and rinse the chickpeas thoroughly under cold water. This helps remove any residual canning liquid and makes them easier to blend.
Step 3: Blend the Ingredients
In a food processor, add the rinsed chickpeas, creamy peanut butter, maple syrup, vanilla extract, baking powder, and sea salt. Blend until the mixture is smooth and creamy. You may need to scrape down the sides a couple of times to ensure everything is well incorporated.
Step 4: Stir in the Chocolate Chips
Once you have a smooth base, transfer the mixture to a mixing bowl and fold in the chocolate chips. This will add delightful pockets of chocolate in every bite!
Step 5: Scoop the Dough
Using a spoon or cookie scoop, portion out tablespoons of the dough onto a lined cookie sheet. Leave some space between each cookie, as they will spread slightly during baking.
Step 6: Bake
Place the cookie sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking!
Step 7: Cool and Serve
Once baked, remove the cookies from the oven and let them cool on the sheet for a few minutes before transferring to a wire rack. This allows them to set up perfectly.
Seasonal Serving Ideas
- Serve these cookies warm with a scoop of dairy-free ice cream for an indulgent treat.
- Pair them with a glass of almond or oat milk for a delightful afternoon snack.
- Use them as a base for an ice cream sandwich during summer gatherings.
- Add a sprinkle of sea salt on top before baking for a sweet and salty combo.
Errors to Dodge
- Don’t skip rinsing the chickpeas! It makes a difference in flavor and texture.
- Avoid over-blending the mixture; you want it smooth but not runny.
- Make sure to measure your ingredients accurately, especially the peanut butter and maple syrup.
- Don’t forget to let the cookies cool before trying to move them; they can be fragile right out of the oven.
Best Ways to Store
To keep your 6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free) fresh, store them in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months—simply thaw them at room temperature or warm them in the oven before serving.
Reader Questions
Can I use other nut butters?
Absolutely! You can substitute almond butter or sunflower seed butter for a different flavor profile. Just ensure they are smooth and creamy for the best results.
What can I use instead of maple syrup?
If you prefer another sweetener, agave syrup or brown rice syrup can work as alternatives. Adjust the quantity based on your taste preference.
Can I add other mix-ins?
Definitely! Feel free to add chopped nuts, dried fruit, or even seeds to the dough for extra texture and flavor.
How can I make these cookies even healthier?
To boost the nutrition, consider adding a scoop of protein powder or incorporating chia seeds for added fiber and omega-3s!
One Pan, More Ideas
- Mini Peanut Butter Cookies – a fun twist on classic cookies!
- Vegan Carrot Chickpea Tuna Melt – another chickpea-based recipe you’ll love!
Serve & Enjoy
There you have it! These 6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free) are sure to impress your family and friends. With their delightful texture and rich flavor, they prove that healthy snacks can be just as satisfying as traditional treats. So gather your ingredients and get ready to enjoy a batch of these delicious cookies that are perfect for any occasion!
6-ingredient Peanut Butter Chickpea Cookies (Vegan, Grain-Free)
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: Drain and rinse the chickpeas thoroughly under cold water.
- Step 3: In a food processor, blend the chickpeas, peanut butter, maple syrup, vanilla extract, baking powder, and sea salt until smooth.
- Step 4: Transfer the mixture to a mixing bowl and fold in the chocolate chips.
- Step 5: Scoop tablespoons of dough onto a lined cookie sheet, leaving space between each cookie.
- Step 6: Bake for about 10-12 minutes until the edges are lightly golden.
- Step 7: Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months; thaw at room temperature.
- Rinse chickpeas to improve flavor and texture.
- Measure ingredients accurately for best results.
- Try substituting other nut butters for variety.
