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+ servings
2 cookies stacked on top of each other.
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5 from 4 votes

Peanut Butter Chickpea Cookies

This moist and soft peanut butter chickpea cookies are a really great healthy snack or dessert to have on hand ! Happens to be vegan too.
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 183kcal
Author Meesha



  • Preheat oven to 180 C / 350 F. Add in chickpeas and dates into a food processor with the ' S ' blade attached. Pulse until chickpeas and dates are finely chopped.
  • Next, add in rest of the ingredients except chocolate chips into the food processor and blend until smooth, for about 1-2 minutes. The texture should resemble cookie dough. Add more milk, if needed.
  • Fold in chocolate chips by hand, either by using a spatula or spoon.
  • Line baking tray with parchment paper. Scoop up a big spoonful of cookie dough and roll it into a ball and place it onto the baking tray. You will want to gently press down the dough into a round disk shape as they do not spread much during baking. As the dough will be quite sticky, be sure to use wet hands and utensils.
  • Bake it in the oven for 12-15 minutes, until cookies are browned around the edges. Let it cool down slightly before digging into it !


*Dates - Can be substituted with ⅓ liquid sweetener like maple syrup or honey, if not vegan. Add more, if needed.
**Oat flour - Make your own by blending oats in a high speed blender for 30 - 60 seconds, until it turns into flour. You will need around ½ cup + 2 tablespoons of oats to make ½ cup of oat flour. I highly recommend weighing your oats out as it will be more precise.
***Peanut butter - Can be swap with other kinds of nut butter like almond butter or cashew butter. It will not be peanut flavored anymore, but will still be delicious regardless ! Or, use seed butter like sunflower seed butter, tahini or pumpkin seed butter to make it nut-free. 
****Milk - Any plant milk can be used, with the exception of coconut milk. Normal dairy milk can be used too. 
Storing - Refrigerate cookies in an air-tight container for up to a week. It can also be frozen for 3 months.

Reheating - If from frozen,  thaw in the fridge overnight or in the freezer for a couple of hours. Warm them up in an oven preheat to 350 C for about 5 minutes, until thoroughly heated. 


Calories: 183kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 274mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg