Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe! Scroll to the bottom of the post for a how-to recipe video.
Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.
And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.
* 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!
I used homemade peanut butter in these cookies but store-bought (the kind with just peanuts and salt) works just as well.
Here’s how to make peanut butter! There’s also a video included. All you need is peanuts and a food processor (which you already have to pull out for this chickpea cookie recipe!).
These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate.
And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.
One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)
These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm!
You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.
By the way, if you’re a peanut butter lover like I am, you have to try these healthy peanut butter balls. They’re also gluten-free and vegan!
Please read the following before asking a question! It will probably answer it. :)
- Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
- You can use almond butter, sun butter, or whatever nut butter you like.
- The peanut butter should be the kind with only peanuts and salt. No added fat or sugar.
Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own.
You can make your own in only 5 minutes with a food processor. Check that out here. - Chickpea flour won’t work. I don’t think plain hummus will either.
- I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
- Doing this in a blender won’t work and might kill the blender. Making these in a Blendtec blender or something equally powerful might work but I haven’t tried it.
- Adding random stuff like eggs… probably won’t work either. ;) Experimenting is great but I think this is a bad recipe to experiment with.
But thanks to the experimenters who left feedback, I’ve been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone!
For my readers who are really sensitive to gluten, you might want to read my post on Is Honey Gluten-free? - For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
- Do not double the recipe! It might be too much for your machine and could damage it.
- For a vegan version, you can’t use honey. Use agave.
- For a dairy-free version, use Enjoy Life chocolate chips. They’re just as delicious as regular chocolate chips. SO good!
And thanks for everyone who has pinned and left feedback. I really appreciate it. :)
Want more gluten-free treats? Here are some of my favorites!
Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 14 1" cookies
Ingredients
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
- 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
- 1 teaspoon baking powder3
- a pinch of salt if your peanut butter doesn't have salt in it
- 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)
Directions
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Notes
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
2106 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!
36 comments are awaiting moderation!
My friend posted a link to this on FB and I just cooked a batch. Wowsa, seriously Yummo! I even liked the raw dough taste. The thing I changed was I made my own chocolate with some raw cacao powder, agave and cacao butter and coconut butter. let it cool and stirred it through the mix. I also added a little cinnamon and all spice. Had almond butter so used that – this is some kinda dream come true. a healthy cookie that is melt in the mouth devine – thank you so much
Your own chocolate?! That’s pretty impressive. I’ve got to try that one day. :) Really interesting and nice changes you made here. It sounds kind of autumnal. Lovely! :) Thanks so much for your feedback and I’m happy to hear that you liked the cookies!
I want to try these so bad, but I will have to use carob drops instead of chocolate drops. I did not see any posts from anyone who used carob drops instead. Do you think this will work??? I may have to just try it and let you know how they come out. (I am allergic to chocolate – tragic, I know!)
Hi Karlene! Here’s someone’s comment from June 18: “I made these with homemade almond butter, carob chips and used agave instead of honey. It was fabulous! I have to make myself quit eating them. I put in freezer and take them out when needed to cook. I keep taking them out of the freezer! Thanks for this recipe.” So at least we know carob chips work. Good luck! Hope you’ll like the cookies. :)
I made them without chocolate and tried the dough before baking. Neither were boring or lacking in taste. Thanks for the recipe, it’s something I feel happy to give my son for snack, loaded with good stuff and he begs for more. Next time, chocolate chips. I just couldn’t get the ones I use and my husband hates chocolate so I omitted. Hubby didn’t care for cookie anyway so chocolate next time.
Well. This is kind of weird to say but I’m happy your husband didn’t like them! These are SO much better with chocolate and I think you and your son will enjoy these even more with the chocolate. ;) I’m happy to hear that you enjoyed them, though! Thanks for the feedback. :)
To this recipe I added 2 teaspoons of ground flaxseed and use Dominican vanilla they were fabulous!!
Good job on making the cookies healthier with some flaxseed! I’ve never tried Dominican vanilla but it sounds wonderful. :) Thanks for the feedback and for the rating! So happy that you liked them. :)
These are AMAZING! They are now our family’s go to recipe for ccc’s. And everyone we’ve made them for love them too! Thanks for posting! LOVE LOVE LOVE healthy, non healthy tasting treats like these!
Thanks so much, Rita! I’m thrilled that you enjoyed them and that they have even taken the place of regular ccc’s for you. That’s awesome! Thanks a bunch for the feedback and your rating. Much appreciated! :)
How many calories per cookie depends on how many cookies. When I made it there were 14 cookies and that’s 144 calories apiece. Your mileage may vary. Also I made it with regular pb because I didn’t see the note until I was done. They turned out fine for me, extra gooey like I like. Great recipe!
I’m happy that the cookies came out with regular peanut butter! :) The only people who said that these were oily also said that they used regular peanut butter, so I added that note. Good to know that it works with some brands. :) And thanks for the calorie info and your feedback!
I made these last night and enjoyed them warm. I followed the recipe exactly, except for forgetting the pinch of salt and making 13 cookies instead of 14. I had to cook them for almost double the time before they sufficiently cooked. Any ideas why that might be?
Well, they never become cookie like. They’re more doughy, which is why perhaps you thought you should bake them longer. Or were they still doughy after you finished baking them? I’m happy you enjoyed them! I wish I had a more definite answer for you.
These were delicious! I was skeptical at first…..but my kids BEGGED me for more (and they both HATE beans)!! Wonderful recipe! Thank you for sharing!
That’s great to hear, Rachel! I’m so happy that your bean-hating kids enjoyed the cookies. And hey, who wouldn’t be skeptical of these? ;) Thanks for so much for feedback!
JUST WANTED TO LET YOU KNOW THAT I LOVED THESE COOKIES SO MUCH I HAD TO MAKE A RECIPE REVIEW ON THEM A-SNAPPLE!
SO CHECK ‘ER OUT HERE: http://veganvoodoo.tumblr.com/post/55489114774#notes
:D
Again, thanks so much for this amazing creation! You rock!
Thanks again, Becca! Love your style. :D
HOLY. EFFING. EFF.
You did it. You made the BEST chocolate chip cookie recipe IN THE WORLD.
THANK YOU SO MUCH.
Now I can sleep with a full belly and a full heart.
Bahaha. This is the best comment ever! Thank you. :) I went and checked out your review but can’t leave a comment because I don’t have Tumblr (or maybe it’s not even possible… I’m clueless with Tumblr) Anyway, awesome review! So happy that you liked them and hey, 10:45 is never too late for cookies. :D Thanks again and thanks for the rating, too! Oh and your rename is definitely better. :)
Thank you for the recipe. I was really excited to try it, as I have made other bean based cookies, with success. Turns out I didnt have any garbanzo beans in my cupboard, but used Butter Beans instead and almond butter. I cant compare them to the original recipe yet, but they tasted great! Will be making these again. I like the simplicity!
I’m happy that the butter beans and almond butter worked out for you! :) Thanks for letting us know. And thanks for your feedback and the rating!
Was skeptical but tried them. Glad I did! They were very yummy! Thanks for the recipe.
So happy that you liked them! Thanks for the feedback. :)
I just made these, and they’re WONDERFUL…. While warm, they were as satisfying as a “regular” cookie.
Agreed! Now if we could just find a way to make them “regular” cookie like even when cold. ;)
I just found this site I am going to try as much as I can .
Well I hope you’ll enjoy the goodies. :) Let me know how they come out!
This recipe is making the rounds and it took me a while to find your site, but I’m guessing that you are the originator of this recipe? It looks amazing and I can’t wait to try it!
Oh no. I didn’t mean to overlook your comment, Julie! So sorry. Thanks so much for taking the time to find the original recipe and not just relying on the copy and pasted version which seems to be floating about. :) I hope you enjoy the cookies!
These were wonderful! I added about a tablespoon of lemon zest which made them taste a bit fresher. I also ran out of peanut butter, so i replaced it by tahini and it worked. Thank you for the recipe!
Lemon zest and peanut butter? Interesting! And awesome that the tahini worked out, too. Thanks a bunch for your rating and the lemon zest / tahini tip!
Ohhhhhh my goodness! These are fantastic. My little three year olds gobble these protein cookies so fast (ok, so do i). I love the fact that I’m serving my kiddies a healthy alternative to a Nestle Tollhouse. Thank you for helping me feed my family delicious wholesome goodies.
Aww. That’s so nice to hear! I’m happy that your family enjoys them. :) Thanks a bunch for the feedback and the rating!
I want to make these with regular white or brown sugar any idea how much to use/if it would work?? Don’t care about sugar is unhealthy just want to make a vegan cookie with no agave, blek.
I’m afraid that I don’t know. I’ve never tried and I don’t know how much liquid you’d have to add. You can use maple syrup instead of agave! Or 30 drops of Stevia.
Frances, there are a couple possible solutions to substituting sugar for honey in baking. You’re going to have to test them to see what works though. Some people recommend replacing the honey with an equal amount of brown sugar. If that throws off the moisture content too much, another possibility is to use an equal amount of simple syrup in place of the honey (try the rich simple syrup found here http://tinyurl.com/5tq8vk ).
Thank you so much for this recipe! It’s been a huge inspiration. Since I’ve been forced to eliminate wheat and corn from my diet due to new sensitivities, I haven’t been able to have cookies (and gluten free baking is way down on my priority list). These satisfy my desire for sweets and I love the amount of fiber and protein they contain!
I created a Nutella version based on your recipe. ( http://wp.me/p2N4v8-6f ) I’m also working on a cranberry white chocolate version, a chocolate peanut butter (Reese’s) version, and an oatmeal version (with raisins, chocolate chips, or both). Thanks again!
No cookies?! That stinks. I’m happy that you found these. :) I’m going to go check out your version! I’ve also been working on different versions but none of them are as good as the original. My oatmeal raisin version was SO bad that I had to spit it out. So I hope you can come up with something!
I really hope that you like the Nutella version. As it turns out, the Nutella cookies are really good with white chocolate chips too! I’m excited to know what you think of them.
I’m excited to try these tomorrow, but I’ll being using dried chickpeas (soaked overnight) as the sodium in canned ones is so high – no matter how much they are rinsed. Thanks for sharing:)
I do the same, but I found that I still needed to boil them to soften them up more once they were done soaking. Otherwise, when I tried to puree them they wouldn’t quite become completely smooth.
Beyond description, out of this world, absolutely awesome!!! I have been making these for a few weeks, and we can’t get enough of them. My husband, a true chocoholic, calls these his favorite dessert. Thanks much!
His favorite dessert? That is amazing to hear! Especially from a chocoholic husband. :) Thanks so much for the rating and the feedback! And I’m so happy that you liked them enough to make again and again. :)
Took some figuring out re net carbs, but for anyone counting carbs, I guesstimated approximately 7.5 net carbs per cookie and this was using liquid stevia in place of the honey or aguave and 74% dark chocolate cocoa chips. Would be way too high in net carbs using anything else. This would be an occasional treat for sure and sure looks yummy.
Thanks for sharing, Sharron! I’m surprised by how many carbs there are even after subbing stevia and such dark chocolate. But like you said – it’s a treat. :)
Made this recipe twice I the last three days!! Everybody, including my picky kids, loved them!! Thank you so much for some great recipes. I am currently dairy and wheat free so it can be tough finding yummies to enjoy :)
Just wanted to give some alternatives in the recipe that I have tried seeing as we are making these what seems like everyday! I replaced the extra 2 tbs of peanut butter with coconut butter and I peel all the skins off my chickpeas for a smoother cookie. Thanks :)
Oh and another great comment from you! That sounds AMAZING. I just got some Artisana coconut butter and this sounds like a perfect use for it! Thanks so much for the tip. And again for the rating. :D
Wow! So you’ve made them a lot it seems. :) I’m happy to hear that you all enjoy these! I have to admit that I’m awful with the dairy-free thing but I’m going to try harder to work some more dairy-free yummies onto the site. :) Thanks a ton for the feedback and the rating!
I want to try these but am deathly allergic to honey. Can I substitute stevia for the honey?
You can use the alternatives listed in the recipe or 30 drops of Stevia.
This cookie was absolutely delicious, thank you so much for sharing it! I have to respectfully disagree with you, though, these DO taste wonderful cold, too. Also we inhaled half the dough before it made it into the oven! :-). I baked them 2-3 minutes longer, I guess baking time might vary depending on the type of oven you have. Again, thanks for this recipe, it will definitely have its place in our family cookbook. Wish you the best in all you do.
Thank you for your very nice comment! And hehe. A lot of people have said the same about eating them cold. I seem to be the only one who dislikes them that way. ;) And you liked the dough, too?! That’s just awesome. I’m so happy that you enjoyed them! And thanks a bunch for the rating and the review. :)
I don’t have a food processor can I use a blender?
I don’t see why not. It may just take longer to blend up the chickpeas.
OH MY GOODNESS! We absolutely loved these. The kids & hubby devoured them. They will definitely become a regular in our home. Thanks for sharing!
So happy to hear that your entire family enjoyed them, Renee! Thanks a ton for the review and the rating. :)
Do you take the skin off the garbanzos?
You don’t have to but some people have said they do it that way.
thank you!!
You’re welcome! Hope you like them. :)
So what are the nutritionals
Any nutrition info on these?
Just made these up today and they are wonderful! I never thought something so healthy could be so ooey goey! So, for the low down, I used the almond butter because it was what I had all natural from Trader Joes — but my dough was a little thin/runny which I think is because the almond butter was pretty runny, so I added in about 1/4c. gluten free flour and 1/2 tsp of xanthum gum, this keeps the cookies together nice since their is no gluten in the beans. I added some pecan pieces to the second batch. All were yummy and I plan to freeze and keep them for treats for me and the kiddos! TYTY!
And thank you for the review, Tina! I’m happy that you liked them and adding the extra flour sounds like a good move. :) Thanks for the tip! I know it’ll help others who want to use almond butter, too.
YUMMY! Great idea and great recipe. I even love them straight from the freezer. Thanks for the creation.
So happy that you like them! And straight from the freezer?! Wow. That’s great! Thanks for the feedback. :)
This look fabulous! Do you have an idea of what the nutritional value is for these?
People in the comments are saying anywhere from 80 – 140 calories. You can use a recipe analyzer like you find on CalorieCount if you want to analyze it. :) Good luck!
Just baking up my first batch of these. I have a little one and so have exchanged the peanut butter for hazlenut butter-for a sort of praline flavour :) The dough tastes just fine.
Praline?! That sounds awesome. I’ll have to give that a try! Thanks for the tip. :)
thank you so much for this recipe! they are so tasty! I had success with cheap regular peanut butter (doesn’t seem extremely oily though). Do you need the peanut butter? or are they fine with out?
I’m happy that they came out well the regular peanut butter! I’m afraid that you need the peanut butter or some other kind of nut butter in the cookies. If you didn’t have it, it’d just be chickpeas + honey and that doesn’t sound so good. ;) Thanks a bunch for the feedback and the rating!
Thanks. Haven’t tried them yet, but am excited to. My question is, “What is PB 2? (My mother had given me a recipe for a black bean torte, and I was so surprised that beans could make a cake. So this doesn’t surprise me.” I have used chick peas for falafel, and that is delicious.
Hi, Judi! PB2 is powdered peanut butter. You don’t need it for this recipe, though! Some others have used it but the recipe calls for normal natural peanut butter (with no added oil or sugar!) I hope you’ll enjoy the cookies. :)
wonderful! I must try it.
Did you know in ancient persian medicine, chickpeas are king of beans and peas.They make your mind and body strong and young.Thank you so much for this recipe.
No, I did not know that. I’m happy that my cookies will make you strong and young. :D Thanks for the info!
Love these so yummy and healthy. How do you keep these……wrapped or just on an open plate and how long do they keep…I live alone!!! Thanks Nancy
I’m so happy to hear that you liked them, Nancy! You should keep them wrapped on a plate or in some tupperware. I’ve kept mine at room temperature for about 3 days before and then I put them in the fridge, where they should keep for a long time. Just reheat slightly in the microwave so that they’ll be gooey again. :)
Just made these tonight.. they taste just like choc chip cookies… like someone else said the dough before baking was great too. My question is how do we store them.. I ate one and not having anything sweet it was very satisfying.
Yay! So happy that you liked them. :) You should keep them wrapped on a plate or in some tupperware. I’ve kept mine at room temperature for about 3 days before and then I put them in the fridge, where they should keep for a long time. Just reheat slightly in the microwave so that they’ll be gooey again. :)
These look awesome….trying to count my calories each day. How many calories for one cookie ball?
How do you know when they are done? Mine turned out very soft.
Hi, Sheila! They should be very soft. They don’t set like normal cookies hence the “cookie dough balls” title rather than cookies. :) I always bake mine 10 minutes, but they don’t start to turn brown or crackle or do anything like that that would indicate when to take them out. So I just always go with 10 minutes.
Thanks Erin, I guess I cooked them right after all! They taste delicious! I flattened most of mine out to be like cookies but I think I will keep them like dough balls next time ;)
I’m happy that they’re edible despite their softness. ;) And I hope they’ll come out prettier as balls next time. I can imagine them coming out all funky looking when flattened. Thanks again for the feedback!
These are so amazing. Even the unbaked batter tastes like chocolate chip cookie dough! Why would anyone want to make regular cc cookies after making these. Much healthier and easier to make. And they’re so yummy. Can’t wait to surprise my guests with them tomorrow!
I hope that your guests liked them and were very surprised, Lonna! I’m so happy that you liked them so much. And better than real cookie dough? Whaaat? No way. ;) Thanks a bunch for the feedback!
I’m making the recipe right now–and it’s forming a ball in the food processor which is impeding the mixing process–any thoughts?
thanks!
Laura
Hmm. That’s the first time anyone has said something about a ball forming. I’m sorry to say that I have no idea! Did you follow the directions exactly or are you using some different ingredients? Are the chickpeas getting obliterated? Because that’s what’s important. If they are, then it should all be okay! Good luck. :)
Thanks for the speedy reply! I love your blog!
I used all the correct ingredients (except I used maple syrup instead of honey) and tried to measure as accurately as I could. I ended up adding a little more maple syrup (maybe 2 teaspoons?) and 1 teaspoon water. That helped the mixing process a bit, and they baked up fine and yummy–not as pretty as yours, though. They are definitely cuter as balls and not pressed down into cookie shape.
Thanks, Laura! :) That’s so strange about the ball forming. I’m just happy to learn that it worked out! And thanks for coming back to let me know it worked out. :)
It happened to me too—I have a kitchen aid food processor. Luckily, the dough was practically ready at that point. My peanut butter was hard out of the fridge, that’s why I think that happened. To be honest I even though about it before starting, but was too excited to wait! Anyway, both my husband and I loved them!
Interesting, Stef! I’m going to update the recipe to say room temperature peanut butter just to make sure that nobody else will have the same problem. I’m happy that it still worked out for you and thanks a ton for the feedback and the rating! :)
These were great! I made some substitutions though…I used 4oz of applesauce instead of honey, used PB2 and added a scoop of protein powder. Because I added 4oz of applesauce it was too runny, I added in a 1/2 gluten free oat flour. Mine looked like your picture too :) Thanks for sharing!
Those are some great subs, Trisha! And applesauce instead of honey?! That sounds wonderful. Your version sounds so much healthier and much lower calorie. Go, you! :D Thanks a ton for the feedback and the rating!
I made these today and I wasn’t incredibly excited about the taste or consistency; however, once my kids (ages 3 & 1) devoured them asking for a 2nd, 3rd, and even 4th I was sold! I used white chips in place of the chocolate ones and that might have impacted the consistency. They were a bit crumbly and although the chips softened they never melted. I will definitely make them again! Also I am going to recommend them to my friends with children who are also picky eaters and in need of nutritional cookies. :) Thanks for the healthy cookie recipe!!!
I’m happy that you ended up liking them, Kim! Definitely try them with chocolate chips next time if you want them to be gooey. The gooiness adds a lot to the experience. ;) Thanks so much for the feedback and the rating, too!
What did I do wrong?? Followed the recipe exactly…except added the few extra chick peas from the can, maybe a teaspoon? The chocolate chips didn’t even melt…even after leaving in oven 4-5 extra minutes…they were very crumbly…flavor just “so-so” – not “melty” at all….I used natural peanut better too…
Sorry to hear that, Peggy. I have no idea what could have gone wrong. But it definitely sounds like you need to get some new chocolate chips as they should always melt in the oven. If you left the cookies in the oven for 4-5 extra minutes, that might explain why they were crumbly. These are incredibly soft and gooey.
Ok I JUST made these and they far exceeded my expectations!! SO yummy!.. I made one faux pas.. because I used my vitamix, it warmed the dough up quite a bit. I didn’t realize till after I dumped in the chocolate chips and mixed them. They all melted so I have very dark cookies. I waited till it cooled a bit and tossed in more chips. So I actually have twice as much chips as I should so I guess mine are double chocolate chip peanut butter bites!! lol;)VERY delicious. I still have to try it the right way though.
I am eating them now while still hot and gooey.. I am looking forward to seeing what they are like when cooled, though I’m not sure they will last that long!
Bahahaha. That’s awesome! Double chocolate is almost always better, isn’t it?! I hope that you enjoyed them when cooled. I didn’t but it seems like most of the others did! Thanks a ton for your feedback. :)
they were delicious cooled!!! And I JUST took out another batch.. but I cooled the dough before adding chips this time, so it looks right. So we’ll see which ones I prefer!:)
I just made them but I think I wish I made them double choc!! :-D I wonder – which did you prefer?
I don’t know if Leah will see your question but I wanted to say that I want to try them double chocolate, too! Lots of people have mentioned their chocolate chips melting, creating a nice double chocolate version. I need to try that. :)
We made these tonight and we have no ac so it was very hot in the kitchen as I was cooking. Well they turned out more like brownie bites rather than chocolate chip cookies! They still taste great but all the chocolate chips melted and now we have healthier brownies :-) they are great for anyone who likes brownies!!!
Hmm. That sounds awesome! I kind of wish that these would come out more like what you’re talking about. I want healthier brownies. :) Thanks for the feedback!
I can’t use honey, agave or maple syrup. I will probably use Truvia to sweeten. What liquid do you recommend?
I haven’t made these with Truvia and don’t have any experience with Truvia so I’m afraid I can’t recommend anything. One commenter wrote that she used 30 drops of Stevia in place of the honey and that worked out well for her. I hope that’s an okay substitution. :)
I made this with sugar free syrup and Truvia. I used Caco nibs instead of chocolate chips for a nice chocalatey bite and crunch. Baked for 20-25 minutes. These were so incredibly yummy.
Sorry I’m just now replying, Cynthia! Thank you so much for the feedback. I think your comment will help others who want to use Truvia. And thanks for the rating, too. :)
What about using PB2 for the peanut butter??
I haven’t tried that but other commenters have and said that it worked well. :)
I just used PB2 today and they turned out great! I did sub out the honey with applesauce though.
Thanks for the tip! A lot of people ask about that so now I’ll know. :)