Peanut Butter Chickpea Cookie Dough Recipe

Delicious peanut butter cookie dough without cooking or baking! Peanut butter chickpea cookie dough is a healthy treat. 


– 1 can garbanzo beans drained and rinsed* – ⅔ cup unsweetened creamy peanut butter well-stirred – ⅓ cup 60 grams protein powder, optional – ¼ cup pure maple syrup – ½ tsp vanilla extract optional – Pinch sea salt – ⅔ cup chocolate chip


Wash garbanzo beans in a colander. Pat beans dry with paper towels. We want to remove excess moisture, not perfection. Chickpea skins soften after blending, so no peeling is needed. 

Step 1

In a food processor or high-speed blender, mix chickpeas, peanut butter (or almond butter, cashew butter), pure maple syrup, vanilla extract, protein powder (if adding), and sea salt.  

Step 2

Process until thick dough forms in a covered food processor. It may take several food processor stops to scrape the sides with a rubber spatula. 

Step 3

It should be easy to press this thick dough without sticking to your fingers. Add chocolate chips. 

Step 4

Make cookies and place them on a parchment-lined baking sheet or large plate. Instead of cookies, roll chickpea cookie dough into balls. Round balls can be made with a small cookie scoop. 

Step 5

Optional: press chocolate chips into chickpea cookie tops. This guarantees chocolate chips in all no-bake cookies. Enjoy chickpea chocolate chip cookie dough now or refrigerate it. 

Step 6

Set the no-bake peanut butter cookies in the fridge. A sealed container of chickpea cookie dough can be refrigerated for 10 days. Cookies can be frozen in a bag for 3 months. 

Step 7

See Also

See Also

The Best Tri Tip Marinade Recipe