Peanut Butter Hummus Cookies

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Our inspiration for this sweet treat actually comes from a hummus dish that I (Tinsley) love to make. It’s a Thai peanut hummus made with a little heat and sweet peanut butter. The last time I made hummus I said to Jason, “I’ve used black beans to make brownies, but I bet we can use chickpeas to make cookies.”

A good friend of ours is gluten free and we try hard to ensure we have a snack for her when she visits. We were super proud when she tried these cookies and loved them! Thanks Pinterest for providing us with a guide on how to make these cookies.

Peanut Butter Hummus Cookies



  • 1 15.5 oz. can chickpeas, well-rinsed and dried
  • 2 tsp vanilla extract
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1 tsp baking powder
  • salt – just a pinch
  • 1/2 cup chocolate chips
  • 1/4 cup gluten free oats


Preheat your oven to 350. Combine all the ingredients, except for the chocolate chips, in a food processor and blend until incorporated and smooth. Transfer to a medium sized prep bowl and stir in chocolate chips. Using a small to medium cookie scoop, form dough into 1 1/2″ balls. Place formed balls on a baking sheet, pressing down slightly on each ball to form a “cookie” shape. If you want them to look more like normal cookies, press down slightly on the balls. Bake for about 10 minutes – keep in mind that the dough will slightly rise.


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