Dawn Bradley

Flourless Chickpea Cookie Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 10-12 cookies


1 & 1/2 cups cooked garbanzo (chickpea) beans, drained and rinsed
2/3 cup nut butter
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1 & 1/4 tsp baking powder
1 pinch sea salt


1. Preheat the oven to 350F / 180C and line a baking sheet with parchment paper.

2. Add all of the ingredients to a food processor and process until well-combined and a thick dough forms.  I personally use a stick blender and I leave some lumps in the batter as this adds texture to the cookie.

3. Dollop a heaped teaspoon of the mixture onto the prepared baking sheet, using the back of the spoon to slightly spread the dough. Leave space for the cookies to spread. 

4. Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies. For a crispier biscuit texture, turn the oven off after 10 minutes and leave the cookies in the oven to dry out.

5. Allow cookies to cool at least 10 minutes before diving in because otherwise they will fall apart.


* Any well-stirred nut butter, like almond butter will work as a replacement for peanut butter. Just be sure to pick a nut or seed butter that has a flavour you love, as the taste will be prominent. Any type of nut butter works, and a crunchy nut butter will give a more crunchy texture to the cookies.

* My favourite is to combine cashew nut butter with a crunchy peanut butter.

* Replace the garbanzo beans with white beans or black beans if they are what you have on hand. (I’ve never tried this)

* You can add chocolate chips, raisins, chopped dried fruit or chopped nuts to create a more indulgent cookie!

* From – The Roasted Root 

* I also always make at least a double batch. They freeze and defrost very well… but mostly they get eaten before I freeze them!

After you’ve tucked in, do let me know if you like them.


Dawn xx

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