I originally shared this addicting recipe at What’s Cooking with Ruthie.

I’m addicted to these cookies.  I probably should enlist in some type of recovery program because it’s becoming a problem.  I can’t live without them!  I make two dozen of these every Sunday and by Monday afternoon they’re gone.  AND let’s just say I’m not freely sharing them.


I first fell in love with my flourless Peanut Butter Chocolate Chip Cookie Bites.  Then my addiction just snowballed out of control when I created these Flourless Peanut Butter Cookies!  Let me share a little secret with you… come closer.  A  LITTLE closer.  These cookies are not only flourless, but they are also sugar-free and vegan (no milk or eggs).  They are full of protein and fiber and are OH so tasty.  A healthy AND tasty cookie?  Trust me, my friends.  I wouldn’t lead you astray.


Flourless Peanut Butter Cookies


  • 1/2 cup honey or agave
  • 4 tsp pure vanilla extract
  • 2 tsp baking powder
  • 2 15 oz cans chickpeas or garbanzo beans, rinsed well
  • 1 cup natural or freshly ground CHUNKY peanut butter


  1. Preheat oven to 375°F.
  2. In a food processor or blender, add honey, vanilla, baking powder, and garbanzo beans. Blend for about 2 minutes until smooth. Make sure to scrape the sides and top and process again until they’re combined.
  3. Move contents to a medium-sized bowl. Stir in chunky peanut butter. Mix well. The mixture will be very thick and sticky.
  4. With wet hands, form into 1 1/2 inch balls. Place onto baking sheet. Press down slightly with a fork making a crisscrossed pattern. Bake for about 12 to 14 minutes. Cookies will still be very soft. Allow to cool on baking sheet for 5 to 10 min then remove to cooling rack.


Are you now addicted like me?  Well, try my Peanut Butter Chocolate Chip Cookie Bites to ease your craving.



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