Hummusapien

Peanut Butter Banana Chickpea Cookies

79 Comments

Jump to Recipe·Print Recipe

Beany cookies are the new black.

Peanut Butter Banana Chickpea Cookies

You know when you make yummy things and then you want to faceplant into all the things? Story of these cookies. Story of my life. At first I was going to share my Simple Truth recipe for Peanut Butter Banana White Bean Breakfast Cookies with you guys, but then I decided you deserved some fresh material. Cuz I love you that much. It’s true.

And lookie here–now you have TWO fab cookie recipes to bake!

pb chickpea cookie1

The good thing about these cookies is that you can call the batter hummus and eat it all pre-oven.

The other good thing about these cookies is that they’re totally flourless and made with chickpeas soooooo you’re basically eating beans AKA they’re basically health food.

The other other good thing about these cookies is that you don’t need a cookie jar to house them in because they will surely all be gone by the time you find one.

pb chickpea cookies 2

I know I tell you guys time and time again, but for the love of God, please make sure your banana is VERY ripe. Like black. Beany cookies are the new black, remember?

Leave it to me to post a weird cookie recipe on National Oatmeal Day. Maybe I’ll make you turkey for Valentine’s Day.

Maybe not though.

Print

Peanut Butter Banana Chickpea Cookies

★★★★★ 5 from 5 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 16 cookies 1x
  • Category: Snack/Dessert
Print

Description

Grain-free peanut butter banana cookies loaded with protein and fiber for the perfect snack!

Scale

Ingredients

  • 1–15oz can chickpeas, vey well rinsed and drained
  • 1/2 cup creamy peanut butter
  • 1 small, very overripe banana
  • 2 tsp vanilla extract
  • 1/3 cup coconut sugar*
  • 2 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
  2. Make sure to rinse the chickpeas well so they don’t taste beany. Shake off the excess water before dumping them into a large food processor. Add in the rest of the ingredients (except chocolate chips). Process for a full two minutes, or until batter is very smooth. You may need to scrape down the sides. Stir in chocolate chips.
  3. With wet hands, spoon batter onto cookie sheet. It will be very wet and sticky (like hummus). You can use your wet hands to pat them down into smooth cookies. You should have about 16.
  4. Bake for 10-12 minutes.
  5. Store cooled cookies in the refrigerator.

Notes

*Feel free to use whatever sugar you have on hand if you don’t have coconut sugar.

 

Is it just me or is the short nature of my posts recently directly correlated with the length of time until my thesis is due? Hmmmmm.

Comments

  4. You are speaking straight to my heart with these! Can’t wait for my freshly purchased bananas to ripen so I can whip these up later this week!

    Reply

  5. Ohmygod I love you! I’ve made garbanzo bean brownies before but never cookies, and considering how great the brownies were, I MUST MAKE ALL COOKIES WITH BEAAAAAAAAAAAAAANSUH!! I need a stack of these on my desk today. Happy Monday, love!

    ★★★★★

    Reply

  9. Please come make cookies for me. While you’re at it, I heard about black bean brownies and I’m all about eating cookies/brownies and calling myself “healthy” in the process. Only if they still also taste good, duh. Side note: I get really impatient when I want to make things waiting for my bananas to get ripe enough, so I appreciate the constant reminders. What would we DO without you!!!!

    Reply

    • Ummmm you know I’d love to. You need to make the black bean brownies I made for Simple Truth! I think I’m gonna have to post them on the blog for hummusapiens everywhere to see because they’re legit THAT GOOD. Black bananas = bomb.

      Reply

    • Hahaha my body may be getting a little tired of beans as well…beans in my veggie burgers, beans in my hummus, beans in my beanitos, beans in my cookies…BEANS EVERYWHERE!!!

      Reply

    • The beaniefied cookie is kind of my favorite thing ever right now, next to the beanified black bean brownie that is. Beanified needs to be a work. Okay it is now. Thesis = killed.

      Reply

  18. DO DO DO DO DO make turkey cookies with chocolate sauce for Valentine’s Day, will you? ha ha ah! And I said DO DO. LMFAO – yes I am immature! ;)

    ★★★★★

    Reply

  21. These cookies are GREAT! My new standby treat! I played w/ the recipe a bit: I added 1tbs of cocoa powder to up the choco taste (amazing!) and since I’m vegetarian (not vegan) and low carb & low sugar, I used only 3 tbs of light brown sugar (about 1/2, but still sweet!) and substituted 1 egg for 1/2 of the banana to lower the carbs (I used a ripe not over ripe). When the batter looked a little too runny I threw in 1 tbs of coconut flour to soak up the extra liquid of the egg (its a thirsty flour)… These turned out wonderfully! They taste like reese’s pb cups! THANK YOU!!!!!!!!!!

    Reply

  22. Made these today and will be making these regularly! My 3-year old son who hasn’t eaten much of anything the last few days due to strep throat kept asking for one more. I substituted 2 TBSP agave nectar for the sugar and they were wonderful! Is there a reason you don’t use agave nectar in place of sugar in your recipes (I haven’t seen all your recipes, but was wondering if you use it or have a reason you don’t–Mine were probably more moist because of this switch)? I like to use a. nectar because it takes much less to sweeten and our bodies supposedly process it better. Thanks again!

    Reply

    • Aww your poor son! I’m glad to know that the agave worked! I honestly switch up sweeteners a lot, though I use maple syrup mostly. Using a liquid sweetener will definitely make them more moist, though. Agave has a lot of conflicting evidence on whether or not it’s “healthy,” so I honestly just stick with pure maple syrup or coconut sugar if it’s a dry sweetener. I think focusing on the least processed sweeteners in small amount is the overall message here :) Hope that helps!!

      Reply

  23. These sound fabulous! Question: I have some chickpea flour that I would really like to use up…..I’m wondering if is it possible to substitute for the beans? If so, any idea on the appropriate amount of flour? And would I need to add liquid as well?

    Reply

  25. lAhh love this recipe because you used coconut sugar and I LOVE to sweeten my dessert recipes with that stuff! It’s a great alternative to refined sugar and it still adds great sweetness! Now I just have to wait for my bananas to ripe so I can make these!

    Reply

  26. These look amazing!!
    I might try making them omitting the sugar? Hopefully they’ll still be good!
    Also, loving your blog (especially the name as I’m totally obsessed with hummus haha)
    It would be great if you could check out my blog too! :)

    addalittle.wordpress.com

    Reply

    • So glad to hear you’re a hummus lover, too! The cookies probably won’t taste as good without sugar, but go for it! A super ripe banana will help :)

      Reply

      • I made these delicious mounds of goodness tonight but made a few substitutions. I try not to eat any refined sugars and am off peanut butter for a while (was eating it by the spoonful). I used organic sunflower butter, vega “va va vanilla” protein powder, two medjool dates (soaked for an hour), used lexia raisins instead of chocolate chips and added a bit of ground cardamon. I ate most of it out of the food processor; such an amazing recipe! I love using beans in treats!

        Reply

  27. Ok I’m making these this weekend and venturing into the land of beanified cookies. Kind of excited! Actually, really excited. I think I need to give the black bean brownies another go – maybe I didn’t rinse the beans enough the first time? Maybe it was just a mental thing, who knows. I wasn’t as into them as I wanted to be. :( But I’ve heard such great things about chickpea cookies AND you know I love anything peanut butter. Or almond butter. Or sunflower seed butter. Or cookie butter. Or butter butter. Also, why do beans get so foamy when you rinse them? Weird. Another weekend, another cooking/baking frenzy. Yessssss.

    Reply

    • Yes–make them! My roommate just made my ultimate black bean brownies from Simple Truth–they’re seriously amazeballs times a gajillion. Make sure you blend the heck out of the batter. It should be completely smooth. As far as the foam, I think maybe just from being in the can so long? Not sure!

      Reply

  28. Sometimes making cookies can sound overwhelming. This recipe does not have too many ingredients and making it in the food processor is fun :) I don’t have any intolerance to flour or eggs. I did add an egg and as a final step I dumped in about a cup of flour to the recipe just so the dough wasn’t too mushy. I also upped everything a little because I used a 19 ounce can of chickpeas. After one day, they were even tastier. Today they are serving as a breakfast substitute! Thanks for the recipe!

    Reply

  29. Hi there, id like to try these but have a peanut allergy in the family…can you maybe suggest a nut-free substitute that would work here pleeeease? Many tnx

    Reply

  30. My husband made these cookies one day and I ate like 7 at one time! I was AMAZED that he made them, as he is not a baker. I couldn’t believe how delicious they were. You see, my husband appreciates that I cook healthy food (I don’t drink or eat milk, no red meat, no poultry, mostly organic, and I eat fish) and I turned him onto some great recipes I found online. Although he has no restrictions to his own diet, we both LOVE trying new types of food.

    Anyway, he said that he came across your recipe online and had to try it right away…I AM STILL amazed b/c they are so delicious for how EASY they are to make! THANK YOU. THANK YOU. THANK YOU.

    Reply

  31. I had all of the ingredients on hand and a sweet tooth so I just whipped these up – yum! I don’t feel too guilty because of the reduced refined sugar and mostly clean ingredients plus the texture is awesome! :) thank you!!

    Reply

  33. Amazing recipe! I used almond butter instead of peanut butter and it still came out amazing.

    Thank you!

    ★★★★★

    Reply

  34. We make this all the time! My husband and I have lost a combined 130lbs. This is one of our favorite sweet treats right now. Great recipe- everyone asks for it!

    ★★★★★

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆