The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe!

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.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient | texanerin.com

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.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no flour, no oil and no white sugar! Quick, easy, and gooey with a surprise ingredient! | texanerin.com

One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no flour, no sugar and no oil! Gooey, quick and easy with a surprise ingredient! | texanerin.com

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.

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 like you.
  • 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 (unless it’s a Blendtec blender or something equally powerful) won’t work and might kill the blender.
  • 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 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. :)

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

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Rated 4.7 by 193 readers
The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 1" cookies

Ingredients

  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature 2
  • ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
  • 1 teaspoon baking powder3
  • a pinch of salt if your peanut butter doesn't have salt in it
  • ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

  1. 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.
  2. 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.
  3. With wet hands, form into 1½" 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.
  4. 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.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Recipe by  | www.texanerin.com

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1680 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

  • Adriana says
    April 25, 2015 @ 12:36 am

    I am not a vegan but I started cooking vegan meals and bake vegan. I made these cookie balls tonight and I must say I have had maybe 4 of them. They were so delish. I really like this recipe. Thanks!

    Reply
  • Corina
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    April 24, 2015 @ 11:21 pm

    Thank you for this recipe! It’s yummy. :-) My hubs and I have been on an elimination diet and this has gotten us through! I just realized the last time (like the 5th time) I made these that you say room temp peanut butter. Duh! It helped a lot to have it room temp. They came together much better and required less scraping of the food processor bowl! I also used agave and it worked great! Thanks again!!

    Reply
  • Janine
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    April 17, 2015 @ 4:08 pm

    Tried your recipe last weekend. They taste quite special but delicious. But all my non-vegan and not-so-healthy friends didn’t like it *lol*
    I will sure bake them again!
    Greetings from Switzerland

    Reply
    • Erin replies to Janine
      April 18, 2015 @ 8:35 pm

      Aww. I’m sorry your friends didn’t like them! Did you tell them that there were chickpeas in there before they tasted them? If you did, don’t mention that the next time you share with people. ;)

      Reply
  • Sarah
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    April 9, 2015 @ 2:33 pm

    instead of chocolate chips, I bake them without and then spread a thin layer of jam on the top and they are super yummy!!

    Reply
    • Erin replies to Sarah
      April 10, 2015 @ 9:29 pm

      Mmm! That sounds like a great variation. Thanks for sharing. :)

      Reply
  • Robyn says
    April 8, 2015 @ 7:51 pm

    Hi – I don’t have a food processor…do you think a magic bullet would work instead?

    Reply
    • Erin replies to Robyn
      April 8, 2015 @ 7:59 pm

      I haven’t tried it but other commenters have with success. I hope you’ll enjoy them! :)

      Reply
  • Brittany
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    March 31, 2015 @ 4:27 pm

    I substituted the honey with maple syrup and the penut butter for almond butter and used dark chocolate chips. After they sat out for night they were amazing the next day! Thank you :)

    Reply
    • Erin replies to Brittany
      March 31, 2015 @ 9:15 pm

      So interesting that you preferred them sitting out overnight! That’s great. Much better than only liking them fresh from the oven. ;) Thanks so much for your feedback!

      Reply
  • Debbie Bailey says
    March 30, 2015 @ 4:04 pm

    Is there a way to get the nutritional value for the cookies?

    Reply
    • Erin replies to Debbie Bailey
      March 31, 2015 @ 9:16 pm

      Yup! Check out the first bullet point in the post. :) Hope you’ll enjoy them if you try them!

      Reply
  • Meredith
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    March 21, 2015 @ 9:23 pm

    I used regular peanut butter (Skippy, to be exact) and they turned out perfect! Very delicious!

    Reply
    • Erin replies to Meredith
      March 22, 2015 @ 8:35 pm

      That’s awesome that they came out well with Skippy! Some others have said that it makes their cookies greasy so maybe it also has to do with the chickpeas, honey, or something else. Thanks a bunch for the feedback! :)

      Reply
  • Erin
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    March 20, 2015 @ 2:30 am

    Hi Erin!
    I have been eying these cookies for almost 2 years and I finally made them tonight! They are delicious but I had a really hard time rolling them out; they kept sticking to my hands and I couldn’t roll them into pretty balls. Any suggestions?

    Reply
    • Erin replies to Erin
      March 21, 2015 @ 8:15 pm

      I’m glad that you finally got a chance to make them! Next time you could try using wet hands to roll the balls and other commenters have mentioned using cookie scoops (which I think would destroy the kind of cookie scoop I have). One time I just forgot about the dough for about 30 minutes and when I got back to it, it was somehow less sticky and much easier to roll into balls. I hope that helps and thanks for your feedback!

      Reply
    • Kat
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      replies to Erin
      March 21, 2015 @ 11:59 pm

      Step 3. With wet hands, form into 1½” balls.
      Wetting your hands really helps :)
      My batter was also a little but on the thin side so I added a tablespoon coconut flour to help thicken it which also helped it be less sticky.
      Don’t have the patience to deal with the sticky cookie dough? Eating it raw is totally an option ;) delicious

      Reply
      • Erin replies to Kat
        March 22, 2015 @ 8:54 pm

        Thin? I think that’s a new one! As long as they came out tasty, I guess all is well. :) And I like your idea of adding some coconut flour! Sounds yummy. Thanks for the feedback!

        Reply
    • Callie replies to Erin
      April 5, 2015 @ 4:57 am

      I’ve made these twice, the first time, the peanut butter was sitting out at room temperature and the dough was really sticky when I rolled them.

      The second time, I got the peanut butter straight from the fridge and the dough was much easier to work. I think it’s actually better if the peanut butter is a bit cold.

      Reply
      • Erin replies to Callie
        April 5, 2015 @ 9:41 pm

        I always refrigerate my peanut butter and have never had really stick dough, so that could explain it. Thanks for the tip! I hope you enjoyed them. :)

        Reply
  • Rebecca
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    March 19, 2015 @ 3:16 am

    Thanks for posting this great recipe. I boldly omitted the chocolate (and had no cacao nibs) so my 18 month old could enjoy without me then navigating a refined sugar high and crash… if you add adequate PB and honey the flavour is still deliciously peanutty and sweet without the choc guilt. Yum.

    Reply
    • Erin replies to Rebecca
      March 19, 2015 @ 7:46 pm

      I’m happy that you and your little one could still enjoy them without the chocolate! I’ll have to try it that way one day, just to see how peanutty they truly are. Thanks for your feedback!

      Reply
  • Lisa says
    March 8, 2015 @ 9:40 pm

    Wow! Made these no-bake and they were truly delish! covered each ball in chia seeds for extra nutrition and some crunch. thanks for a true winner!

    Reply
    • Erin replies to Lisa
      March 27, 2015 @ 6:59 pm

      So sorry for my slow reply! I’m happy that you enjoyed these. :) I love your chia seed addition!

      Reply
  • Lauren McLean says
    February 25, 2015 @ 3:16 pm

    How many cookies does this make??

    Reply
  • louella-Marie Williams says
    February 15, 2015 @ 7:26 pm

    I have a nut allergy, is there anything else I could use to make the cookies?

    Reply
  • Taylor Johnson
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    February 3, 2015 @ 10:33 pm

    LOVE, LOVE, LOVE these! Thanks for sharing. I have made them for non- paleo company, and people always want the recipe, and that says a lot!

    Reply
    • Erin replies to Taylor Johnson
      February 4, 2015 @ 8:13 pm

      That’s awesome that everyone enjoyed them! I love it when a healthy recipe is a hit with all kinds of crowds. :) Thanks so much for the feedback!

      Reply
  • Akram Abdel-Rahman
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    February 3, 2015 @ 5:31 pm

    I have done these a few times now. Took some to work and everyone enjoyed them and they are asking me about the recipe and so forth. My kids also love them. Thanks a lot for sharing!
    I concur that trying to do 2 portions at one time will put your food processor at risk :). Do one portion at a time.

    I am curious to know the nutritional value of these, any idea?

    Reply
    • Erin replies to Akram Abdel-Rahman
      February 4, 2015 @ 8:23 pm

      It’s always a good sign when people ask about the recipe and even better that your kids liked them! For nutritional info, check out the first bulletpoint in the post. :) Thanks so much for your feedback! It’s much appreciated.

      Reply
  • Eliabeth
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    February 2, 2015 @ 11:10 pm

    Hi! What a great recipe! I didn’t have a special blender so I added 1/4 -1/2 cup water and processed in my ninja. I forgot to measure out the beans I used the whole can! I added 1 Tbsp of coconut flour to take up the extra moisture. I used a one inch ice cream scoop and flattened a bit. Cooked them at 350 for 12 minutes…relly hard to stop eating them! Thank you!!!

    Reply
    • Erin replies to Eliabeth
      February 3, 2015 @ 1:30 pm

      Hi, there! Good call on adding a little coconut flour to suck up the extra moisture. :) I’m so happy that they worked out in your Ninja! And your ice cream scoop sounds like a much better idea than rolling them into balls. I’ll have to try that next time! Thanks so much for the feedback. :)

      Reply
  • Patti Miller
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    January 31, 2015 @ 11:33 pm

    I made these cookies and used regular Jiff PB, then added 1/2 cup of Oatmeal they are delish! I used a 1″ cookie scoop and baked them in my mini muffin tins…super easy. And I like them cold as well as warm from the oven…

    Reply
    • Erin replies to Patti Miller
      February 2, 2015 @ 3:28 pm

      I love the idea of baking them in mini muffin tins! Sounds fun. And awesome that they came out with regular peanut butter and added oatmeal. :) Thanks so much for your feedback!

      Reply
    • janet replies to Patti Miller
      February 6, 2015 @ 2:44 am

      how much oatmeal did you use?

      Reply
  • mymansbelly says
    January 28, 2015 @ 10:22 pm

    I’ve been making all kinds of stuff with chickpeas since reading your chickpea cookie recipe. Who knew they were so versatile?

    Reply
    • Erin replies to mymansbelly
      February 17, 2015 @ 9:29 pm

      What else have you made? I’m curious. :)

      Reply
  • Hadar says
    January 28, 2015 @ 1:07 am

    These came out tasty and delicious. They have somewhat of a mushy consistency but the peanut butter and chocolate flavoring make them yummy. I used regular skippy low fat pb. I would bake them for 12 minutes instead of ten next time.

    Reply
    • Erin replies to Hadar
      January 28, 2015 @ 9:59 pm

      I’m happy you liked them! They do come out kind of dough-like but like you said, the peanut butter and chocolate make them nothing but good. :) Thanks for your feedback!

      Reply
  • Ann says
    January 24, 2015 @ 10:30 pm

    A friend passed this recipe along to me yesterday and I made it today. I love the fudgy consistency and my kids enjoyed them as well. I will definitely make again and share over at The Fountain Avenue Kitchen. Thanks for the brilliant, healthy recipe!

    Reply
    • Erin replies to Ann
      January 25, 2015 @ 4:05 pm

      Thanks for sharing! And I’m happy that you and your friend enjoyed the cookies. :) Thanks a bunch for your feedback!

      Reply
      • Ann replies to Erin
        January 25, 2015 @ 4:37 pm

        Even my younger son–who does not like beans one little bit–enjoyed these. :-)

        Reply
        • Erin replies to Ann
          February 17, 2015 @ 9:38 pm

          I don’t like beans, either, so I can totally appreciate that. ;)

  • Beverly says
    January 13, 2015 @ 12:54 pm

    I love this recipe…I use Almond butter, and added a egg for one batch just to see what would happen. Weirdly I got 6 more cookies out of the batch and they came out looking more like cookies made with flour..tasted good. But I still prefer no egg.

    Reply
    • Erin replies to Beverly
      January 13, 2015 @ 9:12 pm

      It’s good to know that the egg-free version is the best one. :) Though now I’m curious, too! Thanks for the feedback. :)

      Reply
  • Jenn says
    January 9, 2015 @ 3:21 pm

    I use a good-tasting pure stevia (powder) in smoothies & my coffee, but haven’t had great success w/ baking w/ it. Have you ever tasted these cookies made w/ liquid stevia? How do they compare to using say maple syrup?

    Thank you!

    Reply
    • Erin replies to Jenn
      January 12, 2015 @ 11:54 am

      I’ve never tried these myself with stevia, but lots of commenters have used the liquid kind with success. They said they used about 30 drops. I’m not sure how it tastes in comparison to using maple syrup, though. Sorry about that! I personally don’t like using stevia in baking but maybe that’s just me. And so sorry for my slow reply!

      Reply
  • Angie says
    January 7, 2015 @ 6:09 pm

    I was wondering if I could use PB2 in place of the peanut butter or almond butter. :)

    Reply
    • Erin replies to Angie
      January 7, 2015 @ 7:41 pm

      Other people have mentioned using it with success. I’ve never used it but I think they just followed the directions on the container on how to mix it up. I hope you’ll enjoy them! :)

      Reply
  • Michelle says
    December 26, 2014 @ 3:04 am

    Sorry, my previous comment was meant for another cookie recipe :/ that’s what I get for trying to comment and hold my 10 month old at the same time. I’ll let you know how they turn out when I do make them.

    Reply
    • Erin replies to Michelle
      December 29, 2014 @ 8:47 pm

      No problem! I hope you’ll enjoy them. :) I’ll delete the other comment for you!

      Reply

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