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.
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2106 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!
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AAAAAH! I made these tonight! On a whim, I decided to add about 1/4 c. crunchy almond butter, and approx. 1 tbsp. coconut manna… for no other reason other than the fact that I'm currently in love with BOTH products. The verdict: These things are sinfully good! I think I messed up the texture with the added ingredients as they came out a little too soft on the inside. But no worries! I ate them on a plate with a fork!
P.S. I may or may not have had 3. ;)
Also, I just used my electric mixer and it worked great. Although, this also could explain the texture change. Not sure. Either way, I'll be making these again and again! Thanks for sharing! :)
I just made these!! My brain was having a hard time figuring out how this was going to taste good, but my taste buds were quite delighted!! They are very good for a healthy cookie option!! Thank you for the recipe!
Ok now, after reading all of the wonderful reviews I have to make these cookies/bites ASAP!! I am dying to taste the flavor and texture. Definitely getting some chickpeas tomorrow!! :-)
Found these on Pinterest about an hour ago and they are already in my tummy! So good! Very moist and gooey. The next time I make them I may add a little more honey as I like things pretty sweet. As Erin said though, the chocolate chips make this creation and I wouldn't try it without them. Overall, YUM! Thanks for posting Erin! :)
I beg to differ with you, Erin — these DO taste yummy in dough form! Oh my, I can hardly wait until they come out of the oven! Thanks for such a fun recipe!
i haven't read all nearly 100 comments, so this may be a repeat. i am going to make these with sun butter {sunflower seed substitute for peanut butter} and dairy free chocolate chips. i hope they turn out just as delicious as your photos look! i will post an update after i've made them {it'll be a few days}. thanks for sharing!!
I just made these and there were delicious!!! My only recommendation would be to possibly blend the chickpeas first because its difficult to get them smooth.
I found that it helps to shell the chickpeas first. Just pinch them and the outer shell comes off and then they blend much more smoothly.
I just found this recipe on Pinterest. They look and sound amazing. I will defiantly be making them this week. Thanks for sharing!
Do u know how many calories are in the cookies?
Did anyone ever try these with almond butter?
Anon – Thanks again for the peanut flour peanut butter tip! I'll have to see if I can find peanut flour online somewhere because I'm pretty much positive I can't find it here. Good luck again with the cookie dough bites. :)
chickenvirgin – I don't have a working oven at the moment so it might be a while. I hope you like both versions! Thanks for the reply. :)
anon – Well, I can't wait to get back to the US or Canada. Maybe big cities just aren't for me. I hope you like the cookie dough bites!
Unknown – Yay! I'm so happy that you all liked them. And fooling health food phobes is always fun, isn't it? :) Thanks for letting me know how they turned out!
I brought this recipe to work (hospital kitchen) and made them . . . lets just say I fooled even the biggest "health food" phobe. Fantastic recipe especially because I could never ever deny the most amazing combination on this planet, peanut butter and chocolate. Cheers!
I was stationed in Germany 3 yrs. we loved it(well most of it) Cant wait to try these!
Thanks for the reply, Erin. I have a very personal relationship with chocolate and peanut butter. :) I just know my daughter (grown) will want to opt for the almond butter. If I make them before you do, I'll let you know how they turn out. :)
I will definately let you know how they work out with the homemade peanut spread. Just so you know, what I do is buy peanut flour (I have to order it online because it is a nut flour that's hard to find in stores), and each time I want "peanut butter" I spoon out the amount of flour I need and add just a pinch of salt & enough water to make it the consistancy I need for my spread. It tastes very much like peanut butter. It is much lower in fat because 85% of the fat was removed when the peanuts were made into the flour, so also much lower in calories compared to peanut butter (about 1.5 grams fat and 45 cals per 2 tablespoon serving). Hopefully this will help you create some more healthy recipes that are begging for peanut butter!
Anon – Please let me know how it turns out so that others can try it too! I've never heard about this peanut flour spread. Sounds interesting. :) And you want it runny like the natural type. Good luck!
Ok, I am so happy to find this on Pinterest! I am going to try this recipe with my own peanut spread that I make from peanut flour. Peanut flour peanut spread has 85% less fat than peanut butter, yet is still natural amd can be made as thick or as thin as you need, so this just might work! Thanks for sharing your brilliance with the rest of the world ;)
Anon – I don't but I can tell you that they're not low calorie because of the peanut butter. But on the other hand, you have lots of protein and healthy fats and not so much sugar, all of which comes from honey. Okay, and the chocolate chips. Those aren't healthy at all, but the rest of it is. :)
Chickenvirgin – Whoops, I still haven't made plain almond butter to try these out! I only have maple cinnamon almond butter which I think sounds terrible with chocolate. I just can't imagine the taste being anywhere as good. Peanut butter just belongs with chocolate, you know? :) (although I understand certain people can't have peanuts)
Just wondering if you've had a chance to make these with almond butter yet? I'm excited to try them…either way. :)
Do you happen to have a calorie count and nutritional info for these–they look amazing
Sorry to be the bearer of bad news but go to http://www.calorieking.com and put in the ingredients and you'll find these are super high in calories and fat… It's great having the protein from the chickpeas but they have fat also, the chocolate & peanut butter. Just a 1/2 cup of all natural peanut butter has 1680cals & 128gms fat! It would be better just to add protein powder to a regular chocolate chip cookie mix… btw calories become fat if you consume too much. My estimate is over 20gm fat per serving, 211cals per cookie… that's 2,954cals for the whole batch :( Almost 1 pound of fat in one batch…(3500cals = 1#fat)
There was a comment here, but I think the author deleted it. They said that there were 211 calories in them. I was writing my reply, and now that comment is gone. Here's my reply anyway!
I'm no recipe analysis expert, but most people who have run these through different programs have said that they have 125 – 160 calories. 211 calories is quite a bit higher than the others. And as far as the fat goes, this is *healthy* fat. I think you have to make a different between fat that is good for you and bad fat. These aren't a "diet cookie" and should be eaten in moderation, just like all cookies. :)
I keep replying to this comment and weird stuff keeps happening. This is my last try!
Anon – Yay, I'm happy you liked them! You make a good point with the protein. I completely forgot about that. So now I can feel better about eating half a batch at a time. :) Thanks for your feedback!
I just made these and they are divine! Love the gooey chocolatey goodness! And the best part, they are packed with protein! Great recipe!
Susiet – Hahaha. Your comment really made me laugh. Thank you so much! I hope you enjoy the cookies. They're pretty weird but still delicious. :)
Jenna – Oooooh! That sounds even better. Is it kind of stiff like Biscoff spread or a little more liquidy like natural peanut butter? If it's stiff and not runny (I have no idea how to better describe it) then you might want to add a little canola oil. Just an idea. :) I hope they work out!
I found this on Pinterest – I plan on making these tonight and using TJ's cookie butter for a substitute for PB :) thank you!!
Holy Crap and Boy Howdie!!! I just found you by accident on Pinterest! Hello from another Texas food blogger! I must tell you, those cookies look fan-freakin-tastic! I might have to slap my mama over 'em! I WILL be making these soon and will give you creds!
Billie Jo – I think the chocolate is necessary because it adds some sweetness and gooiness. But if she's used to not having sugar, then I'm guessing she's used to cookies not being so sweet. So maybe it doesn't matter so much. Can she have grain-sweetened chocolate chips? Something like this:
http://www.sunspire.com/products/grain-sweetened-dark-chocolate-baking-chips
If you want to add something in, I'd add peanuts. They don't have sweetness or gooiness but they definitely go well with peanut butter. I'd love to hear what you think of them! :)
I'll definitely be making these in the near future. I notice you say the chocolate is a must. My friend's GF can't have any non-natural sugar (i.e., sweetened chocolate) and I'd like for her to be able to par take in baked goods I bring over. Any suggestions? Dried berries and/or nuts to add? Cranberries and almonds maybe?
Can't wait to make these (choc and non-choc versions both)!
Mindy – I guess that's the thing with them. Grainy. But I'm happy that other people have commented that they like them cold! I'll only eat them warm. I hope you can give them a try. :)
yum! there is a chocolate chip cookie mix by bob's red mill & it has garbanzo bean flour in it. i add extra chip & like your cookies it tastes best hot from oven & for the day that you make them. by the next day they do not taste good…kinda grainy (from the beans i presume) this looks super easy so i will have to try it!
Emily – I'm happy you all liked them! I'm surprised the oats addition worked. I would have thought that'd make them dry! So thanks for letting me know that this does work. And thanks for the feedback. :)
I just made these, my son and I are giving up wheat. We all loved them! I doubled the recipe, (I have 4 kids,) reduced the amount of honey, and added about 3/4 cup of old fashioned oats. They were really quite tasty. Thanks for the recipe!
Matthew – I'm so happy to hear that you liked the dough and the bites at room temperature! Thanks for leaving the feedback. And the "genius" part made me laugh. Thanks for that. :)
Blondie – Someone's tried with normal peanut butter, which kind of has the same consistency as Nutella, and they came out crumbly. So I'm thinking they might not work or they might need some extra liquid or some oil or something.
Just made these today and they were amazing! I even tried the dough to see how "gross" they were and I thought they were still delicious. I am currently eating a room temperature one and thinking what a genius you are! p.s. loooooooove chick peas. Every since I got pregnant (my daughter is now 2 months old) I can not get enough beans and lentils!
EMO – I've never tried it but I'm thinking since honey and agave are both liquid, it may. Although if you'd have to use a different amount, I don't know. Good luck. :)
Colleen – Thanks for letting us know that commercial peanut butter definitely doesn't work! I guess it makes sense because the natural stuff is just so much more fluid (at least mine is). I'm happy you still want to try again and thanks for leaving feedback. :)
Lisa – Oh no. I'm sorry to hear that. Did you cook the chickpeas yourself instead of using the canned ones? If you did that, maybe they weren't cooked enough. Otherwise, I have no idea. I used a full sized food processor and it does the job pretty quickly and easily. But there's nothing there that should be hard to process, which is why I'm confused. All the ingredients are soft except for the chocolate chips. Maybe it's just too small? I googled Cuisinart mini prep but the pictures I've found don't make it look so small. I really have no idea! Sorry it didn't work out. :(
What type of food processor are y'all using? I tried these today and the dough was wayyy too thick for my (Cuisinart mini prep) food processor to handle. I ended up trying to blend it and ultimately mashing with a spoon! Maybe my appliances just aren't up to the task?
I made these with Kraft peanut butter, as it was all I had in the house….had to cook longer, and still should have cooked some more….fell apart as we were eating them. but eat them we did :) delicious…definitely worth making again, with the correct ingredients!
Do you think I could use Agave Nectar instead of Honey?
Cass N Genie – It's weird but it definitely works. :)
Amazing! I would in a million years think to use chickpeas for cookies.
Anon – No problem! I hope you enjoy them. :)
AH perfect! i cant wait to give them a try! thanks so much!
Anon – Thanks! I imagine they'd be even better with brown sugar. :) Let me know how they turn out!
these look awesome! but do you have to use honey? im not a honey fan (odd i know!) can i use sugar instead??
Carrie – I'm so happy that you enjoyed them! And that you're hooked to my blog. That just makes my day. Thank you and thank you for leaving feedback! :)
Aimee – Ooh… a bit naughty! I like it. I hope you like them. :)
Wow! its not everyday you come across a great healthy recipe as well as being a little bit naughty, recipes look great, i will definitely have a go at making these :) thanks
I love these! I had a few spare moments while my daughter was still asleep so quickly headed to the kitchen and whipped these up! They are sooo delicious! Thank you and I am now officially hooked to your blog! :D
Ali – YAY! I'm so happy you all liked them! And that you liked them cold. Thanks for leaving feedback. I really, really appreciate it! :)
my whole family loved the cookies :) we even liked them cold a day later. I like that the batch only makes about 14 cookies for me!
Jennifer – You ate all of them?! Haha. You're awesome! You could have microwaved them to get them warm again. Just in case you want to make them again and not eat them all at once. :) Thanks for letting me that you liked them!
I saw this this morning and couldn't wait to try it out. They were great! We took your advice and ate them all while they were hot. We had to stuff ourselves but we got the job finished before they could cool :)