Photo of Air-Fried Peanut Butter & Chocolate Chip Cookies by WW

Air-Fried Peanut Butter & Chocolate Chip Cookies

Total Time
18 min
10 min
8 min
Chickpeas, they’re not just for dinner! These cookies are so quick to throw together, you’ll have a sweet treat in under 20 minutes. You can also mix up the add-ins; sub some of the chocolate chips for chopped dried fruit or chopped peanuts. If you don’t have an air fryer, bake these in a regular oven at 350℉ until golden, 12 to 14 minutes.


Powdered peanut butter

10 Tbsp

Maple syrup

2 Tbsp

Vanilla extract

2 tsp

Canned chickpeas

15 oz, rinsed and drained


1 small, very ripe, mashed

Baking powder

¾ tsp

Ground cinnamon

½ tsp

Sea salt

1 pinch(es)

Semisweet chocolate chips

½ cup(s)


  1. Line an air fryer basket or tray with parchment paper.
  2. In a small bowl, stir together powdered peanut butter with maple syrup and vanilla extract.
  3. In a food processor, combine chickpeas, powdered peanut butter mixture, banana, baking powder, cinnamon, and sea salt. Process until smooth, scraping down sides and edges of processor, 30 to 45 seconds. Add chocolate chips and pulse to combine.
  4. Preheat air fryer to 325℉ degrees, if necessary. Roll 1 heaping tbsp dough into a ball, place on prepared basket or tray, press down to flatten into a 2-inch circle, and repeat with remaining dough. Air fry, in batches if necessary, until golden, about 7 to 8 minutes. Enjoy warm.
  5. Serving size: 1 cookie