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Recipe: chickpea peanut butter cookies

chickpea peanut butter cookies
[UPDATED 10/11/13 : Addressed two typos in the ingredients]

After the success of the black bean brownies a few months ago I started to wonder if other beans could be used in baked goods. A few Google searches later I found a plethora of tasty options, but what kept catching my eye were all the recipes for chickpea cookies. Now you know I love me some chickpeas, especially in savory dishes like my chickpea salad but I’d never thought to use them in baked goods.

Using chickpeas for the batter creates a healthier, naturally gluten-free cookie, with added protein. I was skeptical of the taste at first but once you add the peanut butter, vanilla and sweetener to the chickpeas you can’t even tell the dough has beans in it. I was actually sneaking spoonfuls of the batter directly from the food processor.

Let me know what you think if you try these. These would be really tasty with a ¼ cup of cocoa powder added as well to make an extra chocolate-y treat.

Chickpea Peanut Butter Cookies
1 can chickpeas, drained and rinsed
½ cup peanut butter or any nut butter of choice
¼ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 tbsp vanilla extract
⅓ cup agave syrup or maple syrup
½ cup rolled oats, gluten-free if necessary, oats are also optional
¼ cup peanut butter, butterscotch or chocolate chips


  1. Preheat your oven to 375.
  2. Drain and rinse your chickpeas.
  3. Place all ingredients through agave syrup in the food processor.
  4. Mix until well combined and dough is smooth. The dough may be a little thick. You can add a tablespoon or two of milk to thin out the batter if needed.
  5. Add oats, if using and chips of choice. Pulse a few times to combine, don’t process so much that the oats and chips start to break apart.
  6. Once dough is well mixed, roll into 1″ balls and place on a greased cookie sheet Flatten a little with a fork. Bake for 20 minutes or until golden brown.