Chocolate Peanut Butter Chickpea Flour Cookies (GF, V)

If you love the combination of chocolate and peanut butter, then you will love these Chocolate Peanut Butter Chickpea Flour Cookies. Made with five ingredients in one bowl, they are equal parts healthy and indulgent.

Chocolate Peanut Butter Chickpea Cookies: A Healthy And Delicious Treat

If you’re looking for an easy cookie recipe for cookies that are as wholesome as they are decadent, meet your match: Chocolate Peanut Butter Chickpea Flour Cookies! These beauties are everything a cookie should be—tender, rich, and deeply satisfying—yet made with just five simple, nourishing ingredients. You can stir them together in one bowl in minutes, no fancy equipment or complicated steps required.

Each bite tastes like the best parts of a peanut butter cup wrapped up in a tender, melt-in-your-mouth cookie. The flavor is indulgent and chocolatey, yet the ingredients are humble and power-packed (well, maybe we’ll give the chocolate chips a free pass—they’re worth it!).

Thanks to chickpea flour, these cookies are naturally grain-free and gluten-free, making them a feel-good option any time. Whether you are baking for a weekend treat, an after-school snack, or a wholesome dessert, these peanut butter lover cookies hit that sweet spot between healthy and heavenly.

Recipe Benefits

• Made with only 5 ingredients
• Vegan (egg-free, dairy-free)
• Grain-Free
• Gluten-Free
• Oil-free (e.g., no coconut oil, olive oil, butter, or avocado oil)
• Fast & Easy to Make (no mixer or food processor required, only one bowl)
• No baking powder or baking soda
• Made with chickpea flour (not canned chickpeas / garbanzo beans)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Making this chickpea cookie recipe is requires minimal (five) ingredients.

• Peanut butter (or the nut butter or seed butter you prefer)
• Unsweetened cocoa powder (regular, or raw cacao powder; I do not recommend Dutch cocoa powder)
• Chickpea flour (also known as garbanzo bean flour, ceci flour, or besan)
• Coconut sugar (see notes for alternatives)
• Dark chocolate chips (certified dairy free and gluten-free, as needed)

You will need a small amount of water to blend the cookie dough. I use filtered tap water. If the peanut butter is not salted, I strongly recommend adding a generous pinch of salt to enhance the flavors of the cookies.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper (or use a silicone baking mat.

Step Two: Combine Wet Ingredients

In a medium mixing bowl, medium bowl, large bowl, or large mixing bowl, whisk together the peanut butter, water, coconut sugar and optional salt until blended and smooth.

Step Three: Add the Dry Ingredients

Add the cocoa powder to the wet ingredients, stirring until completely blended and smooth. Add the chickpea flour, chocolate chips and (optional) salt, stirring until completely blended Into a thick dough.

Step Four: Portion the Cookie Dough

Using a medium cookie scoop or rounded tablespoon, drop 20 rounded portions of cookie dough onto the prepared baking sheet or cookie sheet, spacing about 2 inches (5 cm) apart (I had to do two batches).

Note: the cookies do not spread. They do not contain any leavening agents, making them are more like shortbread cookies.

Step Five: Flatten the Dough Portions

With damp fingertips, flatten each mound of dough to about 1/4 inch thickness.

Step Six: Bake the Cookies

Bake the cookies in the preheated oven for 10 to 12 minutes until set at the edges (the centers will still be slightly soft). Remove from the oven and let rest on the baking sheet for one minute.

Step Seven: Cool the Cookies

Transfer the cookies from the baking sheet with a spatula or pancake turner. Cool completely on a cooling rack.

Taste & Texture of Cookies

• The texture of the chocolate peanut butter chickpea flour cookies is tender (slightly delicate, not a chewy texture) with crisp edges–similar shortbread cookies.
• The taste of the cookies is classic chocolate and peanut butter flavors–you get both, in harmony. The strength of these flavors means you will not taste the chickpea flour, at all.

Storage

Store the cooled cookies in an airtight container at cool room temperature for 5 days or the refrigerator for 1 week. Store cookies in the freezer in an airtight container for up to 6 months.

FAQ

• I am using natural peanut butter and it is very firm and hard to stir (from being in the refrigerator). What should I do? Make the 1/3 cup water n the recipe boiling water. Alternatively, soften the almond butter in the microwave in 10 second intervals until stir-able.
• Can I use something other than peanut butter? Yes. Use any smooth nut butter or seed butter you prefer, such as almond butter butter, cashew butter, sunflower seed butter or tahini.
• What can I use in place of coconut sugar? You can substitute an equal amount of brown sugar, natural cane sugar or white sugar for the coconut sugar. You can also use maple syrup, date syrup or (if you are not following a vegan diet) honey by using 1/4 cup of the liquid sweetener, and reducing the total amount of added water to 1 tablespoon (more water, as needed).
• Can I swap the chickpea flour for another flour? Possibly, but I have not tried this recipe with other flours, such as almond flour, cassava flour or oat flour. You are welcome to experiment, but you may need to make some adjustments. For best results, stick with chickpea flour.

Ingredient Add-Ins (Suggestions)

• Vanilla Extract: Add 1 teaspoon vanilla extract to the  cookies.
• Coffee: Replace the water with an equal amount of strong brewed, and cooled, coffee.

Happy baking!

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