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!
OH MY GOD. These cookies could talk a suicidal person off a ledge! Right out of the oven they tasted like the richest, creamiest most sinful thing. THANKYOU. It really speaks to the fact that you don’t need all of that gross stuff to make delicious desserts!
Haha. That’s awesome that you liked them so much! And I’m with you. Desserts don’t need to have nasty stuff to be yummy (and healthy desserts don’t need to be yucky! ;)) Thanks so much for the feedback. :)
Hi. I was wondering if you know the carb count for these? My sister and I are on a low carb diet and haven’t been able to make a successful batch of low carb cookies yet and are becoming frustrated. Would love to know if these are low in carbs or not.
Thanks!
Hi there! I don’t have that info but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy them! :)
Holy crap these were good!! I forgot to add chocolate chips, and realized that after getting over halfway through the “dough” (I used a meatballer btw – much quicker!) and didn’t want to have to undo all the work I just did, so I baked them and melted chocolate and rolled them in it. Then froze them. They were like chocolate-covered peanut butter cake balls. And tasted amazing cold. I’m going to link you up on my blog when I post my Christmas cookie line-up, these are fantastic!!
I’m happy they came out well for you! And you dipped yours in melted chocolate?! That sounds amazing. I definitely want to try that. :) Thanks so much for the feedback and for linking to the recipe!
OHMYGAWD!
Such goodness should be illegal!
Haha. I’m happy you liked them. :)
I stumbled across these and am now addicted! They are so amazing! I did not experiment although I may try in the future- if I may suggest that using a light hand while rolling does make all the differance.
It took me a second to figure out how to stop getting PB stuck on my hands… In any case, thank you for sharing. I can’t wait to bring these to a cookie exchange although I am worried people won’t warm them up…
Awesome that you’ve enjoyed them so much! And I can pretty much guarantee you people won’t warm them up. I’ve brought them to friends and specifically told them to warm them up first but they’ve all told me that they don’t even bother. On the bright side, most of the commenters seem to like them room temperature. :) Thanks so much for your feedback!
Just like Aubrey mentions, I really never comment on anything. . . BUT I could easily become addicted to these cookies. My previous fave, buckeyes, have nothing on these because there is so much more nutrition (protein and fiber) instead of just sugar and fat as found in buckeyes.
I used about 1/3 cup agave and added a few tablespoons of Splenda because I am prediabetic. Also, I used Lily’s sugar free chocolate chips (sweetened with Stevia and erythriol). It all turned out beautifully the first time. I even had to fight off my kids who wanted to eat them, including my picky eater who never likes anything, particularly not anything new or different. I did share, but under duress!
THANK YOU!
I’m so happy you could adapt these to have less sugar and have them still come out enjoyable! And haha… I’m thrilled to hear that these cookies were worth fighting off the kids for. :D That’s always a good sign! Thanks so much for your feedback. I definitely appreciate it. :)
Is nut butter a must for this recipe, or is there a way around having to use it?
I’m afraid it is. If you have nut allergies, you could use SunButter! I haven’t tried it myself but I’m assuming it’d work.
I just pulled a batch out of the oven and can’t wait to dig in! However, while preparing, I noticed my food processor was slowing down and I’m worried it may be on the fritz. :( Think this recipe would work out if prepared by hand? Perhaps using a potato masher or something?
I think a potato masher might work but I’m not sure since I haven’t tried it. Do you have an immersion blender? That could possibly work, but I’m not positive. I think even using the bottom of a drinking glass may work! I hope you enjoyed the cookies. :)
I thoroughly enjoyed the cookies and just made a second batch! I think the food processor was only slowing down because the dough was well blended and pretty much done blending, thank goodness! (Whoops, my bad.) I find, contrary to your comments, that I actually enjoy the dough and the cookies when cool or refrigerated. Anyway they’re wonderful and I’m so glad I rediscovered this recipe! I do wonder if a lower fat version would be possible.. at about 100 calories a cookie I start to worry after I’ve inhaled 6 or 7! Thanks for replying to my comment :)
Whew! That’s a relief with your food processor. :) I’m happy you liked them enough to make twice and that you enjoy the dough / cookies when not warm. Thanks again for the feedback!
I bake healthy treats at least once a week, if not more, and this is the first time I’ve felt I HAD to leave a comment. Just made these – Holy YUM, Batman! I used a whole can of chickpeas (439 g before draining) and they came out fine! Probably slightly less gooey than yours, but still delicious. I used 1/2 raw honey, 1/2 coconut nectar (which is just pure coconut sugar in syrup form – low glycemic, etc.). My dough ended up being one big mound but that doesn’t really matter when you’re working with dough balls! I think it’s helpful to note that the dough tastes slightly sweeter than the cookies end up tasting, but the amount of sweetener in your recipe was perfect (I thought). Haven’t tried them cold yet (they literally just came out of the oven and I couldn’t wait). But thanks for sharing! Highly recommend this recipe!
Thanks so much for taking the time to leave feedback (especially since it’s not something you normally do!) I’m happy that they worked out well for you. Your changes sound great! I hope you liked them cold but if not, they’re good reheated. ;) Thanks again!
Wow, I just took made these and they were a hit with the kids (2 and 4-year-olds) and my hubby! I didn’t have any chocolate chips in the house, but couldn’t wait until I did, so I just put in 4 heaping tablespoons of cocoa powder, and added a touch more honey. I also didn’t have peanut butter, so I used homemade cashew butter! They turned out great. Next time I will try with chocolate chips :-)
Your version sounds super yummy! I’m happy that your entire family enjoyed them. Thanks so much for the feedback and I hope you’ll like the chocolate chip version even more! :)
These turned out really good! Followed recipe to a T. I’ve had other chickpea desserts so I wasn’t the least apprehensive about this recipe and naturally it did not disappoint! I used a cookie scoop instead of rolling balls in my hands! Thank you for recipe!
I’m happy that they came out well and that you weren’t apprehensive about the whole thing. That always makes thing easier. ;) Thanks so much for the feedback!
I’ve made these a number of times and they are particularly well received by my gym instructors. They all want the recipe. Thank you.
I’m happy you and the gym instructors all enjoy them! Thanks for the feedback. :)
OMG did’t expect these to be so yum.like cmon its chickpeas!!! Hahah ate straight out the batter too. Thanks for the awesome recipe lovee it !!!
Haha. Yeah. Who’d figured that chickpea cookies are actually good?! ;) Thanks for letting me know how they came out!
Loved this recipe!
Despite what you said, I particularly like them cold out of the fridge.
I changed a couple of things though which may be why I find them so delicious cold.
The only ingedient I put in the processor was the chickpeas after that I just folded the rest of the ingredients through which maintained the crunchy peanut butter bits keeping texture in the cookie.
And I added about 150 to 200g of chocolate half 90% dark lindt and the other half 70% dark lindt.
Cant wait to make more…. soooo good!
Thanks for the recipe!!!
Your changes sound great and I’m so happy that you liked them cold from the fridge! I seem to be one of the few who doesn’t like them room temperature or even cold. I also like your idea of folding in the other ingredients! I’ll have to try that sometime. Thanks so much for the feedback. :)
How can you tell when these are done? I have baked for 15 minutes, and they seem like they are barely holding together. Perhaps after they cool off more? Any guidance is appreciated!
They shouldn’t have trouble holding together but they won’t appear like a normal cookie. They should be soft and kind of gooey like cookie dough and they firm up slightly as they cool. They may brown a little around the edges but how I know when they’re ready is when they no longer look wet on top. I hope they worked out in the end! :)
Oh my god, these were delicious. Thank you!
So happy that you liked them! Thanks for the feedback. :)
I used garbanzo bean flour and these still came out fantastic! I added applesauce and maple syrup (no agave). Delicious!
I’m happy it came out well! And apple sauce sounds like a nice addition. Thanks for the feedback! :)
Just curious how much garbanzo beam flour you used – did you substitute one for one, or adjust? I’m thinking of trying to use flour as I don’t have a food processor. Thanks!
Hi Laura! I used 2 cups of garbanzo bean flour and that’s for a doubled recipe. I had to add applesauce so there was enough moisture. They come out SO good!!! You can use any gluten free flour to substitute. Let me know if you have any other questions. Enjoy!
Do you use milk chocolate chips or semi sweet?
I used semi-sweet but you can use milk or dark, if you prefer. :)
Just made these and they turned out better than expected! I used my Vitamix to make the dough and I did it for a little too long which heated up the dough so when I added the chocolate chips they got a little melted. I just put the dough in the fridge for a few minutes so it wasn’t so melty and easier to make into balls :) they turned out great and my husband and 1 year old both loved them. Thank you for sharing, look forward to trying your other recipes :)
I like the idea of slightly melted chocolate chips in the dough. :) And so happy that you and your family liked the cookies! I hope that you’ll enjoy the other recipes just as much and thanks a ton for the feedback!
Jennah, what settings and how long did you use with the Vitamix.
I did it on between a 4-6 for maybe 30 sec and turned it off and stirred it a little and did it again. It did come out pretty warm but I do live in Italy and have to use a transformer which I thibk changes the power of how strong it goes so it makes it warm up quicker. I would recommend checking the dough first before putting the CCs in in case it is warm so they don’t melt. And when the dough was warm it was more difficult to roll into balls. I pit it in the fridge for a couple minutes and it made it much easier. Hope this helps you!
Hey! Can’t wait to bake this on Friday. My friend did them and let me try them – they’re the BEST! But does it really have to be set in the fridge for 1 week? I was planning to bake and eat…?
“5.Store in an airtight container at room temperature (or in the fridge) for up to 1 week.”
Thanks for the recipe though :D
I’m so happy that you liked them! And no, they don’t need to set at all. You bake them and then eat them straight from the oven. Then you store them in an airtight container or in the refrigerator for up to 1 week. :) I added that last line because tons of people were asking how to store them. Hope that helps! :)
I will be doing a 13 mile obstical race on Killington mountain in Vermont this September , can you recommend a recipe that I can make to refuel my body while I’m racing . I will need to refuel myself while I’m on the race corse. It has to be an item that I can just pop in my mouth and easy to digest .
Hi there! I have to admit that I’m not very knowledgeable when it comes to what’s easy to digest and what’s not and what’s good for someone who’s burning through a lot of calories. So I can’t really recommend anything. Sorry about that. :( Good luck with the race!
Can you use dried chickpeas and cook them yourself for this recipe?
So sorry for the slow reply! But yes, you can use dried chickpeas and cook them yourself. I hope you’ll enjoy the cookies! :)
Love these! My friend has made them and they are delish. However I made these for the first time yesterday and they have turned out a bit strange. I overcooked them a little but they don’t taste burnt, however while the outside of them is a golden brown color, the inside is black! I used Eskal free nut butter (made from sunflower seeds) and a combination of honey and agave as I ran out of honey. I also used 85% cocoa lindt chocolate too but all other ingredients were the same. Do you know why these may have turned black on the inside but still brown on the outside?
I’m so happy that you liked them! I read that things made with sunflower seed butter sometimes turns strange colors. I’m thinking that’s what happened with yours but why the outside wasn’t affected is a mystery to me. And black?! That sounds really, really interesting, although maybe not that appetizing. ;) You’re the first person to mention them turning black so I’m afraid I don’t have much advice to give. Thanks for the feedback and I hope you could still enjoy them despite their unpleasant color!
Thanks for the reply Erin. I got home last night and the rest of them had completely turned black! So I decided to check the sesame seed peanut butter to see what could have caused this and realized that it expired a yr ago! Oops! So my guess is that it has turned rancid and has oxidised rapidly after being cooked. That explains why I felt a bit ill after eating one yesterday! Note to self: check the expiry date! I’ll have to make another batch, thankfully they are super quick and easy to make! :)
So weird! At least you know what it was. :) But was it sesame seed peanut butter or sunflower seed butter like you said in the last comment? I’m just asking in case someone asks in the future about using sesame seed peanut butter. Thanks for coming back to let me know what the culprit was! I hope your next attempt with non-rancid butter will come out better. ;)
Oops sorry it was sunflower seed nut butter :)
Just found this on the sunbutter website – explains the color change!
When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by approx. 1/3 to start. The chlorogenic acid (chlorophyll) in sunflower seeds react with the baking soda/powder when baked causing the green color when the product cools down. Depending on the recipe, even a splash of lemon juice could help.
How strange that only a 1/3 reduction can help! Imagine you had a recipe with 1/4 tsp baking powder. That sounds like a fun one to reduce by a third. ;) Thanks so much for sharing this with me and here’s to no more black or green cookies! :)
Not had a change to make then yet, but can tell U right off they will rate a 5 stars. I have old recipes with no flour ,just no chickpeas it. And can’t wait to try yr…
Have U heard of peanut butter fudge with no flour, it also very good…
I haven’t made peanut butter fudge recently but anything peanut butter sounds good to me. :)
These are my go-to when I have a crazy sweet tooth. They are gooey, chocolatey peanut buttery and just so delicious!! My husband doesn’t really like peanut butter which makes me a lucky girl because I don’t have to share!! Lol. Anyway, I love it, it’s the best thanks for sharing:)
Haha. So happy that you don’t have to share! ;) I’m totally into the gooiness, too. Thanks a ton for the feedback!
Any suggestions for storage after making these? I’m unsure as to how I can keep them. Fridge, or room temp?
Made these tonight and I love em. The only thing preventing a fifth star is that personally I thought the chocolate chips ended up being too overwhelming I taste; I opted for dark chocolate, and even that was overly sweet. I like the taste of the dough alone! Next time I think I’ll use only a third of a cup. Still, they were delectable :)
Sorry for the slow reply, Hannah! I hope you found the answer (it’s in the last line of the instructions. ;)) Store in an airtight container at room temperature (or in the fridge) for up to 1 week. I’m happy that you enjoyed the cookies, despite finding them a bit sweet! I admit I have quite the sweet tooth and am only into these cookies for the gooey, melty chocolate bits. :) Thanks for the feedback!
My family usually hates when I make healthy recipes and will never eat them. I made these today and my brother and dad were amazed! Never guessed that they were chick peas in them and the batch is going fast :) Thank you!!!
I can sympathize with family members not eating healthier goodies. ;) So happy that you found these and that your family liked them! Thanks so much for the feedback and the rating. :)
I made these cookies today using natural peanut butter, and for some reason they come out really soft even after 10 minutes in the oven and when i tried leaving them in for 15 minutes they came out burnt :( They taste amazing though, but the baked cookies’ consistency came out like the dough!
I’m sorry they came out burned! They’re supposed to be very soft (hence the name cookie dough bites and not cookies ;)) but they should have been a little firmer than the dough. I hope you can still enjoy them despite the burned outsides!
I just finished baking your cookie-bites and I like them! They are “bites” so they are meant to be rolled into tiny balls. That makes it easy to pick them up when you pull them out of the oven. Tiny balls are ideal for “soft bites” type recipes like this one. I think next time I’ll try to put more honey into the mix to satisfy my sweet-tooth!
I’m happy you liked them! I hope you’ll like them even more with added honey. :)
I made these last week and I’m making another batch this morning. I know you said they are best warm, but I love them right out of the freezer, too — that’s also how I eat brownies. They are perfect for a quick midday snack. Thank you so much!
So sorry for the slow reply, Kristi! I’m happy to hear that you enjoyed the cookies enough to make them twice. :) And awesome that you like them straight from the freezer! I’ll try that next time because eating half a batch straight from the oven isn’t the best thing to do. ;) Thanks a bunch for your feedback!
I have been looking everywhere for a healthy, or somewhat healthier :), cookie for my sweet tooth and baking love. This recepie was really good! With some additions, and a food processer (I used my hands), these will be undetectably healthy. My mom has not even noticed the taste! These might even pass my dad’s girlfriend’s health inspection, allowing for summer baking! Thank you so much for these guilt-free cookies!
I’m so happy that you liked the cookies! Like you mentioned, I think you’ll enjoy these even more if you use a food processor. Then the chickpeas are completely undetectable. :) I hope your dad’s girlfriend will enjoy them, too. Thanks a bunch for the feedback!
I got a chance to make these today, and they came out great. Not as pretty – or round – as yours, but they were delicious, and held surprisingly funny shapes through the baking process. And they caused me a great deal of licking everything clean – bowl, fingers, spoon – that I quite enjoyed. Yummy even before cooked. Who knew? Thanks!
Hehe. I think I would have enjoyed the funny shapes more than the round blobs I got. And hey, someone has to do the licking. We can’t wasteful! ;) So happy that you liked the cookies and thanks for the feedback!
I don’t have a food processor… has anyone tried this recipe using an immersion blender?
PS- rating this recipe a 5, as my aunt has made them, and they are ridiculously yummy!
I think someone mentioned doing that but make sure to get it processed really well so that there aren’t any chunks of chickpeas. It’ll probably take longer than with a food processor, but it should still work. Good luck and thanks for the rating! So happy that you liked them. :)
Cookies were delish!! I actually used regular PB (cuz that’s all that was in the house) and they came out amazing!
I’m so not a healthy person, but trying to switch over and these cookies give me some hope :):):)
So happy to hear that you now have a little hope! ;) These cookies are definitely a step in the right direction. Thanks so much for the feedback. :)
These sound amazing! I am dying to try them, the only problem is that my husband doesn’t like peanut butter (crazy, I know!!) do you have any suggestions for alternatives? do these need nuts? Thanks!
You can use any kind of nut butter or SunButter! Lots of people have used almond butter with success. I hope you’ll both like them. :)
Thanks! Made them with ground walnuts instead, tasted pretty great but i think I will have to do them with peanut butter (all for myself!)
another question: is it possible to make these without nuts for a lower fat alternative?
I’m happy they came out with the walnuts! I hope you’ll like the peanut butter version, too. :) Unfortunately, some kind of nut butter is needed to hold these together. With just chickpeas and honey, they’d fall apart.
I used natural almond butter but it was quite oily. Therefore, my cookies came out a little oily and more like raw cookie dough. Lol. Lesson learned. Still delicious though.
Raw cookie dough sounds good to me. ;) I hope a good stir next time will fix the problem! Thanks for the feedback. :)
WOW!! These are amazing! I did use regular peanut butter (well..Skippy’s Natural). =/ They still turned out great it was just super hard to pick them up. Amazing cookies, my 3 year old LOVES them. Thank you!
It’s great to hear that you and your little one liked them! And haha. I love Skippy Natural, even if it isn’t really natural. ;) Good to know that it works in this recipe! Thanks a ton for your feedback. :)
Any ideas on what I can replace the honey with to make it more diabetic friendly?
Thanks!
Here I can help! :) Check out the fourth bulletpoint from the bottom of the list of bulletpoints. Some other commenters have used 30 drops of Stevia and cacao nibs with success. I hope you’ll enjoy the cookies!
I’m sorry I overlooked the bullet points before I asked my question.
I can use the liquid stevia. :) I thought I might need something more like the consistency of honey to ensure the recipe would be successful.
I can’t wait to try it.
No need to apologize! It’s a very long post. :) I would have also thought that you need something more like honey for the recipe to be successful, but others have said it works so I’m hoping they’re right. Good luck and I hope you’ll love the cookies! :)
Ta-Da! All done and they were really good! My husband kept guessing “oatmeal” as the main ingredient ;-) When he found out it was CHICK PEAS…after eating 3 cookies….he said “Wow – I’m glad you didn’t tell me that in the beginning”
Haha. Clever you not telling your husband about the secret ingredient! ;) So happy that you both enjoyed them! Thanks a ton for the feedback. :)
…In the oven now! I am both very nervous and very excited =D Thanks for the opportunity to create a cookie that…I never ever would have imagined to try!!
Nervous?! Aww. No need to be nervous! If I like them as a non-chickpea-liker, you will, too! ;)
These are by far my favorite cookies. I’m gluten and dairy free, and these are such a great option. I am a health coach and I often pass along the url to this recipe to moms and they always love it! I use almond butter in place of peanut butter and it works great.
I’m so happy to hear that you like the cookies so much! And even better that you like them with almond butter. :) Thanks for passing on the url and for the feedback! It’s much appreciated. :)
I have made this exact recipe (a big thanks for sharing) many times & have always been thrilled with how they turn out.
Today I changed it a bit. I used PB2 instead of actual peanut butter & added liquid egg whites to create the right consistency of the dough.
I will definitely do this again as the peanut butter flavour was amazing.
That sounds interesting! So you didn’t add water to the PB2 – just egg whites? I’ve never actually used it myself but some commenters have asked about how to use PB2 in this recipe. Thanks so much for the feedback! I’m happy you enjoyed them. :)
Oooh interesting modification. Keen to try this recipe and may just take the PB2 option. How much PB2 and egg white did you need to get the right consistency?
i’m curious about this modification too! would like to try it this way
This is my all time favorite cookie recipe!!!
I know this sounds bland, but I skip the agave. I think the chips are the perfect amount of sweetness–weird I know!
These cookies are also awesome with almond butter.
Haha. Well I think it’s awesome that you skip the sweetener and still like them! I wish I were like that. :) Thanks so much for the feedback!
Made these yesterday and they are amazing! I did however use regular peanut butter because I have 3 jars of it so I didn’t want to go but more peanut butter. I baked them a little longer and it actually turned out good.
That’s awesome! So happy that they didn’t turn out oily with the regular peanut butter. :) Thanks a bunch for the feedback!
Beautiful, trying them in the morning. NOTE they will only be dairy free if your chocolate chips are dairy free. Most contain milk or milk byproducts. VERY important, if you have a milk allergy child. The amount of milk in the chips would be enough for an anaphalyctic reaction. Dairy allergic grand daughter will love these!! Thanks.
I hope that you and your granddaughter enjoyed them! :) And very true about the dairy-free chocolate chips. I mentioned using dairy-free chocolate chips in the post and the recipe so I hope people will pay attention to that. Thanks for the feedback!
I tried the stevia for sweetener- not sweet at all. Maybe I’ll try xylitol next time.
I hope that’ll work out better for you. :)
I used chickpea flower instead (because I don’t have a food processor). Instead of baking powder I used 1 teaspoon of baking soda and, separately until the last second, a table spoon of white vinegar. Used brown sugar instead of honey since cooking honey is about the same as using sugar. They’re in the oven… We’ll see how they come out!
Wow. Those are some interesting changes! I hope it worked out for you. :)
Hi this recipe sounds great! My lo is allergic to all beans except black- and dairy soy gluten rice eggs and peas. Do you think black beans would work?
I can’t remember anyone mentioning using black beans (though it seems like they’ve tried all the other kinds) and I’m not too sure if that’d work out. My gut tells me no but if you do try it, let us know how they come out! Good luck. :)
Have you tried these brownie? Really awesome. I alternate with these wonderful cookies. :)
Oops here is the other recipe:
http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/
Thanks for the recipe! Off to check it out. :)
So happy you liked the cookies! Thanks for the rating. :)
I made these cookies today. No one could tell they weren’t just great cookies, then I told them the secret, they still loved them.
So happy that everyone liked them (even after knowing that they were full of chickpeas! ;)) Thanks for the rating!
Did you use raw honey? Or the golden stuff? Thanks!!
I used the golden stuff but others have mentioned using raw honey and they didn’t have any issues with it. I hope you’ll enjoy the cookies! :)
I never leave comments but I’m really compelled. These are my favorite cookies ever. Everyone loved them and couldn’t believe they were chickpea cookies… I could hardly believe it and I made them! We baked half and refrigerated the other. Both great. I’m making my mother some for Mother’s Day. I never wanted them to end.
Haha. “I never wanted them to end.” I think this is one of my favorite comments ever. :) Thank you! I’m so happy that you and your friends enjoyed the cookies. I hope your mother will like them, too! Thanks a bunch for your nice comment and the rating. :)