Beany cookies are the new black.
I love baking, and these cookies are one of those recipes where you want to dive right in and eat the batter with a spoon. I originally considered sharing a version of the Peanut Butter Banana White Bean Breakfast Cookies, but I couldn’t resist giving you a fresh recipe: Peanut Butter Banana Chickpea Cookies. Now you have two great bean-based cookie options to try.
These cookies are delightfully unusual: the batter passes for hummus, they’re completely flourless, and because they’re made with chickpeas, they deliver protein and fiber—so you can feel a little better about indulging. They’re also quick to disappear, so don’t be surprised if your cookie container is empty by the end of the day.
One important tip: use a very ripe banana. The riper (even black) the banana, the sweeter and more flavorful the cookies will be. These cookies are a great, grain-free snack or dessert when you want something simple and satisfying.
Peanut Butter Banana Chickpea Cookies
5 from 4 reviews
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 16 cookies
- Category: Snack/Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Grain-free peanut butter banana cookies packed with protein and fiber—an easy, satisfying snack or dessert.
Ingredients
Units
Scale
- 1–15oz can chickpeas, very well rinsed and drained
- ½ cup creamy peanut butter
- 1 small, very overripe banana
- 2 tsp vanilla extract
- ⅓ cup coconut sugar*
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet with cooking spray, parchment paper, or a silicone mat and set aside.
- Rinse the chickpeas thoroughly so they don’t taste beany, and shake off excess water. Place them in a large food processor with the peanut butter, banana, vanilla, coconut sugar, ground flaxseed, baking powder, salt, and cinnamon. Process for about two minutes, scraping down the sides as needed, until the mixture is very smooth. Stir in the chocolate chips.
- With wet hands, scoop the sticky batter (it will resemble hummus) onto the prepared baking sheet. Pat each mound into a cookie shape; you should have about 16 cookies.
- Bake for 10–12 minutes, until edges are set.
- Allow cookies to cool, then store them in the refrigerator.
Notes
*If you don’t have coconut sugar, feel free to substitute your preferred granulated sweetener.
Is it just me, or have my posts gotten shorter as my thesis deadline approaches? Coincidence? Maybe.