4 Ingredient Chickpea Cookies
Make 4 ingredient chickpea cookies in a food processor with peanut butter, maple syrup, and vanilla. Bake 12 to 15 minutes for a firm, golden-edged cookie.
4 ingredient chickpea cookies are baked cookies made from canned chickpeas blended with peanut butter or almond butter, maple syrup, and vanilla. The dough barely spreads, and the recipe makes 12 cookies that firm up as they cool.
If you want a simple peanut butter cookie recipe that starts with a can of chickpeas, these 4 ingredient chickpea cookies fit the bill. Everything goes into a food processor, and there’s no flour on the ingredient list. One detail matters most: pat the chickpeas very dry before you blend.
Table of Contents
Why You’ll Love These 4 Ingredient Chickpea Cookies
- Four ingredients go into one food processor, so cleanup stays simple.
- Peanut butter and almond butter both work, so you can use what’s in your pantry.
- The dough barely spreads, so each cookie keeps the thickness you press it to.
- The edges turn lightly golden while the centers stay firm, and the cookies set up further as they cool.
4 Ingredient Chickpea Cookies With Peanut Butter
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Clean kitchen towels or paper towels
- Spatula
- Cookie scoop
- Wire cooling rack
- Airtight container
Ingredients
Cookie Dough
- 1 can (15 oz / 425 g) canned chickpeas drained, rinsed, and patted very dry
- ½ cup creamy peanut butter or almond butter
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1-2 teaspoons cold water optional, only if the dough is too stiff to blend
Instructions
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas. Press them firmly between clean kitchen towels or paper towels until very dry. If you have time, let them air-dry on a towel for a few more minutes while you measure everything else.
- Put the chickpeas, peanut butter or almond butter, maple syrup, and vanilla in a food processor. Blend until completely smooth and glossy, scraping down the sides as you go. It should look like very thick hummus, with no chunks or graininess.
- If the mixture is too stiff for the food processor to move, add cold water 1 teaspoon at a time. Don’t use more than about 2 teaspoons, or the cookies won’t hold their shape.
- Scoop the dough into 12 even portions on the baking sheet. This dough barely spreads, so gently press each one to about 1/2 inch (1.25 cm) thick.
- Bake for 12 to 15 minutes, until the edges look set and lightly golden and the centers feel firm, not squishy, when you press them gently.
- Leave the cookies on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. They’re delicate when hot and firm up as they cool.
Notes
What Ingredients Do You Need for 4 Ingredient Chickpea Cookies?
| Ingredient Group | Ingredient | Exact Amount | Purpose or Note |
|---|---|---|---|
| Cookie Dough | Canned chickpeas | 1 can (15 oz / 425 g) | Drained, rinsed, and patted very dry |
| Cookie Dough | Creamy peanut butter or almond butter | ½ cup | Blended into the dough with the chickpeas |
| Cookie Dough | Pure maple syrup | ⅓ cup | Sweetens the dough |
| Cookie Dough | Vanilla extract | 1 teaspoon | Flavors the dough |
| Cookie Dough | Cold water | 1-2 teaspoons | Optional; only if the dough is too stiff to blend |
The chickpeas are the base of the dough, so how dry they are matters more than any other detail. Creamy peanut butter or almond butter blends with them into a glossy dough, and the maple syrup sweetens it. The water is only there in case your food processor can’t move the mixture.
How to Make 4 Ingredient Chickpea Cookies Step by Step
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas. Press them firmly between clean kitchen towels or paper towels until very dry. If you have time, let them air-dry on a towel for a few more minutes while you measure everything else. Pro Tip: Air-drying the chickpeas while you measure gives them a few extra minutes to lose moisture.
- Put the chickpeas, peanut butter or almond butter, maple syrup, and vanilla in a food processor. Blend until completely smooth and glossy, scraping down the sides as you go. It should look like very thick hummus, with no chunks or graininess.
- If the mixture is too stiff for the food processor to move, add cold water 1 teaspoon at a time. Don’t use more than about 2 teaspoons, or the cookies won’t hold their shape.
- Scoop the dough into 12 even portions on the baking sheet. This dough barely spreads, so gently press each one to about 1/2 inch (1.25 cm) thick.
- Bake for 12 to 15 minutes, until the edges look set and lightly golden and the centers feel firm, not squishy, when you press them gently.
- Leave the cookies on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. They’re delicate when hot and firm up as they cool.
Tips, Variations, and Troubleshooting for 4 Ingredient Chickpea Cookies
Pro Tips for Success
- For the best results, judge doneness by touch: the centers should feel firm, not squishy, when you press them gently.
- Portion the dough evenly and press each cookie to the same thickness, about 1/2 inch (1.25 cm), so all 12 look alike.
- Don’t judge the texture straight from the oven, because the cookies are delicate when hot and firm up on the wire rack.
Variations
Peanut butter or almond butter (optional): Use ½ cup of either one. The recipe calls for both options, and the method stays the same.
Troubleshooting Common Problems
Problem: The food processor struggles to move the mixture.
Solution: Add cold water 1 teaspoon at a time, and stop at about 2 teaspoons total.
Problem: The dough looks chunky or grainy.
Solution: Keep blending and scrape down the sides until the dough is completely smooth and glossy, like very thick hummus.
Problem: The cookies don’t hold their shape.
Solution: Too much added water can cause this, so keep it to about 2 teaspoons at most. Also make sure the chickpeas are pressed very dry.
How to Store and Reheat 4 Ingredient Chickpea Cookies
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | 3 to 4 days | Cool the cookies completely, refrigerate within 2 hours of baking, and keep them in an airtight container. |
That timeline comes from the USDA’s leftovers and food safety guidance for cooked foods, not from testing this recipe.
The recipe doesn’t include reheating steps, so there are no times or temperatures to give. The cookies firm up as they cool, so they’re best once they’ve cooled completely on the wire rack. If you do warm leftovers, the USDA advises heating them to 165°F, checked with a food thermometer.
FAQs About 4 Ingredient Chickpea Cookies
Why do the chickpeas need to be very dry?
The recipe has you press the chickpeas between towels until very dry. The dough only tolerates about 2 teaspoons of added water before the cookies won’t hold their shape, so wet chickpeas work against you.
Can I use almond butter instead of peanut butter?
Yes, the recipe calls for either creamy peanut butter or almond butter. Use the same amount, which is 1/2 cup, and follow the same steps.
How do I know when the cookies are done?
Bake them for 12 to 15 minutes. The edges should look set and lightly golden, and the centers should feel firm, not squishy, when you press them gently.
Do these chickpea cookies spread in the oven?
No, the dough barely spreads. Scoop 12 even portions and gently press each one to about 1/2 inch (1.25 cm) thick before baking.
Final Thoughts
Bake a batch and see how a can of chickpeas turns into a cookie. If you try them, leave an honest comment or star rating, and save the recipe to Pinterest so it’s easy to find later.
Want more to bake? Try these vegan chickpea cookies, this chocolate peanut butter dump cake, or the brown butter snickerdoodle blondies.
Pin these 4 ingredient chickpea cookies for an easy peanut butter treat. One food processor, a can of chickpeas, and maple syrup make a dough that barely spreads.
