Grain-free peanut butter chocolate chip cookies {gluten-free, vegan, soy-free}

Ingredients

• 246 g (1 1/2 cups)cooked chickpeas (or 1 can, 425 g / 15 oz, drained and rinsed very well)
• 70 g (1/2 cup)raw, unsalted almonds
• 190 g (3/4 cup)natural peanut butter
• 120 ml (1/2 cup)pure maple syrup
• 85 g (1/2 cup)chocolate chips

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Prepare the tray

   Line a baking tray with baking parchment and set it aside.

3. 3

   Blend the dough

   Put all the ingredients except the chocolate chips in a food processor. Process until the mixture is smooth.

4. 4

   Stir in chocolate

   Remove the blade, then stir the chocolate chips into the mixture.

5. 5

   Shape the cookies

   Drop tablespoonfuls of mixture onto the prepared baking tray.

6. 6

   Bake until golden

   Bake in the preheated oven for 18–20 minutes, until lightly golden on the outside.

What are grain-free chickpea cookies?

These are soft, American-style chocolate chip cookies made without flour or grains. Chickpeas and almonds form the base, while peanut butter adds richness and maple syrup sweetens the dough.

This version relies on a food processor to turn the chickpeas and almonds into a smooth mixture before the chocolate chips are stirred in. The result is a simple, compact dough that can be portioned straight onto a tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 2g protein, 8g carbs, 4g fat.

The chickpeas, maple syrup and chocolate chips provide most of the carbohydrates, while peanut butter and almonds contribute much of the fat. Chickpeas, peanut butter and almonds also contribute protein. Pair a cookie with fruit or yoghurt if you want a more substantial snack.

Why the ingredients work

Chickpeas: drain and rinse canned chickpeas very well, as the recipe specifies. Excess water can make the mixture looser and affect how the cookies hold their shape.

Almonds: raw, unsalted almonds add body to the dough. Process them with the chickpeas until no coarse pieces remain.

Peanut butter and maple syrup: natural peanut butter brings a rich, nutty flavour, while maple syrup sweetens and helps bind the mixture. Stir separated peanut butter before measuring so the oil is evenly mixed in.

Getting a smooth dough

Blend the chickpeas, almonds, peanut butter and maple syrup together before adding the chips. Stop to scrape down the sides of the food processor if ingredients collect above the blade.

Aim for a smooth, even mixture rather than a dough with visible chickpea pieces. Once it reaches that texture, remove the blade before stirring in the chocolate chips.

Shaping and baking

Portion: use a tablespoon to make similar-sized mounds, leaving space between them on the lined tray. Keeping the portions consistent helps them bake at the same rate.

Doneness: bake at 175°C for 18–20 minutes. Look for lightly golden edges and an outside that appears set; avoid waiting for the whole cookie to turn deeply brown.

Texture and cooling

The cookies are soft rather than crisp, so they may feel delicate when they first come out of the oven. Let them settle on the tray before moving them to a cooling rack.

If the mixture is difficult to portion, check that the chickpeas were drained thoroughly and that the peanut butter was well stirred. The recipe does not call for chilling the dough.

Serving ideas

Serve the cookies once cooled, or enjoy one slightly warm while the chocolate chips are still soft. They pair well with a glass of milk or a hot drink.

For a snack with more staying power, serve alongside fresh fruit or plain yoghurt. Keep the cookies themselves as made rather than adding toppings that could mask their peanut and chocolate flavour.

Recipe notes & tips

• Rinse canned chickpeas thoroughly, then drain them well before measuring.
• Stir natural peanut butter until its oil is evenly incorporated.
• Scrape down the food processor bowl to help the mixture blend evenly.
• Remove the blade before stirring in the chocolate chips.
• Use a tablespoon to portion the dough consistently.
• Let the cookies settle on the tray before lifting them.

Variations

• Dark chocolate: use dark chocolate chips for a more intense chocolate flavour.
• Chunkier chocolate: replace the chips with chopped chocolate pieces.
• Almond butter: swap in almond butter for a different nut flavour.
• Cinnamon: add a little ground cinnamon to the mixture before blending.
• Extra chocolate: scatter a few additional chips on top of each portion before baking.

Common mistakes to avoid

• Wet chickpeas: drain and rinse them well so excess liquid does not loosen the dough.
• Coarse mixture: keep processing until the chickpeas and almonds form a smooth dough.
• Uneven peanut butter: stir it thoroughly before measuring to avoid a greasy or dry mixture.
• Chips in the processor: add them only after blending, stirring them in by hand.
• Large, uneven portions: use a tablespoon so the cookies bake at a similar pace.
• Overbaking: check from 18 minutes and remove the tray when the outsides are lightly golden.

How to store

Once completely cool, store the cookies in an airtight container in the fridge for up to 4 days. Warm briefly in the oven or microwave if you prefer them softer.

Frequently asked questions