3-Ingredient Peanut Butter Chickpea Cookies

These naturally sweetened peanut butter chickpea cookies pack in the nutrients – protein, fat, fiber, and iron – for a sweet, satisfying snack!

Why we love this recipe

These chickpea cookies are super simple to make, only have 3 ingredients, and can be stored for up to a week in the fridge for an easy snack to have on hand. 

Your kids can get involved in the process too! Have them help roll and form the cookies before baking. Whitney’s son Caleb especially enjoys smashing them with the back of a fork.

These cookies are a nutritious option for a sweet, plant-based treat that you can feel good about making for your kiddos.

What makes these chickpea cookies nutrient dense?

Chickpeas: Beans and legumes like chickpeas are full of plant-based protein and iron. This protein boost will help keep your kiddos feeling fuller for longer.   

Dates: This dried fruit is a good source of fiber to help support your child’s gastrointestinal health, and also makes for a delicious and naturally sweet alternative to refined sugar. The taste resembles caramel, and gives treats extra moisture. 

Peanut Butter: While technically a legume, nuts like peanuts are full of fiber and protein, and rich in immune-boosting nutrients like vitamin E and zinc. Nut butters are also an appropriate way to introduce nuts to toddlers under 5 without the choking hazard. 

What you will need:

• 10 pitted Medjool dates 
• 1-15 oz jar of creamy or crunchy peanut butter 
• 1-15 oz can of chickpeas, drained and rinsed 
• Optional ¼-½ tsp salt if peanut butter is unsalted

These are made with some of our favorite pantry staples! 

Here’s how to make chickpea cookies:

1. In a food processor or blender combine the chickpeas, peanut butter, pitted Medjool dates, and salt, if desired. 
2. Process until everything is incorporated and there are no large chunks of chickpeas or dates. You’ll probably have to stop it a few times and scrape down the sides – just keep going.
3. Roll into one-inch balls and place on a baking sheet with parchment paper or a silicone mat. Press each down with a fork to make a crisscross pattern. 
4. Bake at 350℉ for about 10 minutes until dry to the touch. 
5. These chickpea cookies will last in an airtight container in the fridge for about 5-7 days!

Tips for Success

• Make sure to stir in the oil on top of your peanut butter to incorporate before adding it to the food processor!

• Soak your dates in hot water for a few minutes before blending if they are looking too dry. 

• Feel free to substitute the peanut butter with another nut or seed butter of your choice! Almond or sunflower butter are other great options.  
• You could also substitute white beans for chickpeas.
• Just keep blending. The mixture will eventually come together into a smooth dough. 
• If the mixture is looking too dry and crumbly, add in a plant-based milk 1 tsp at a time until the texture looks smooth. 
• For a nut-free version that is safe for school, use sunflower butter or tahini instead. For a no-bake treat using chickpeas, check out our Raspberry Tahini Chickpea Balls

Chime in: Let us know in the comments if you tried out these chickpea cookies! 

If you liked this recipe you should also check out: 

Date Paste Peanut Butter Cookies

Blueberry Chickpea Cookie Dough Balls 

Strawberry Breakfast Cookies