Healthy Peanut Butter Chickpea Cookies give classic peanut butter cookies a different spin by adding pureed chickpeas and whole wheat flour to the dough.
You still get the peanut butter, brown sugar, butter, and vanilla you expect from a homemade cookie, with a small amount of red pepper flakes tucked into the mix.
The chickpeas blend until smooth, so you don’t end up with whole beans inside your cookies. They become part of the dough and add moisture without taking over the peanut butter flavor.
This Weight Watchers friendly recipe makes 30 cookies and takes about 30 minutes from start to finish.
That makes it good for weekend baking, lunchbox treats, after-school snacks, or keeping a batch around when you want something sweet.
You’ll use two baking sheets, a blender, and an electric mixer for this recipe. A wire rack helps the cookies cool after baking.
Why You’ll Love This Healthy Peanut Butter Chickpea Cookies Recipe
Ready in 30 Minutes
The full recipe takes about 30 minutes, including prep and baking time.
Makes a Large Batch
One batch makes 30 cookies, which works well when you need treats for several days or want enough to share.
Chickpeas Blend Into the Dough
The chickpeas are pureed before being added, so the finished cookies don’t have whole chickpeas or a chunky texture.
Made With Whole Wheat Flour
Whole wheat flour replaces traditional all-purpose flour in this recipe.
Classic Peanut Butter Cookie Shape
The flattened dough and fork marks give these cookies the familiar crosshatch pattern used on peanut butter cookies.
Ingredient Substitutions
Parchment Paper
If you don’t have parchment paper, coat the baking sheets with cooking spray as directed in the original recipe.
Mini Food Processor
A mini food processor can be used instead of a blender to puree the chickpeas.
Red Pepper Flakes
You can reduce the red pepper flakes if you prefer less heat. The original recipe uses ¼ teaspoon, with the option to add more to taste.
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Healthy Peanut Butter Chickpea Cookies
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- ½ cup chick peas undrained
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon red pepper flakes or to taste
- 1 cup reduced sodium peanut butter
- ¾ cup light brown sugar packed
- ¼ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Arrange the oven racks in the upper and lower thirds of the oven.
- Preheat the oven to 350°F.
- Line 2 large baking sheets with parchment paper or coat them with cooking spray.
- Place the chickpeas in a 1-cup measuring cup. Add enough liquid from the can to cover the chickpeas.
- Transfer the chickpeas and liquid to a blender or mini food processor. Blend until smooth.
- In a small mixing bowl, add the whole wheat flour, salt, baking soda, and red pepper flakes. Using a wire whisk, mix well.
- In a large mixing bowl, add the peanut butter, brown sugar, and softened butter. Using an electric mixer, beat until light and fluffy.
- Add the egg and vanilla extract. Using the electric mixer, beat until combined.
- Add the pureed chickpeas. Using the electric mixer, beat until combined.
- Add the flour mixture. Using the electric mixer on low speed, beat until just combined.
- Shape the dough into 30 balls, using about 1 rounded tablespoon of dough for each cookie.
- Arrange the dough balls on the prepared baking sheets, leaving at least 2 inches between each one.
- Using the palm of your hand, gently flatten each dough ball.
- Using the back of a fork, press a crosshatch pattern into the top of each cookie.
- Bake for 12 to 15 minutes, rotating the baking sheets halfway through, until the cookies are lightly golden.
- Cool the cookies on the baking sheets for 1 to 2 minutes.
- Transfer the cookies to a wire rack. Cool completely.
Notes
Tips and Tricks
Measure the chickpea liquid carefully – Add only enough liquid to cover the chickpeas before blending. Too much liquid can make the cookie dough softer than intended. Avoid overmixing the flour – Once the flour mixture is added, mix only until the ingredients are combined. Extra mixing can make the cookies firmer.Storing
Store at Room Temperature – Keep cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate – Store the cookies in an airtight container in the refrigerator for up to 1 week. Freeze – Place completely cooled cookies in a freezer-safe container with parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before serving.Nutrition
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