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 your question.

  • 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

♥♥♥♥♥
Rated 4.7 by 173 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

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

1595 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

  • Laura W. says
    September 14, 2014 @ 3:24 am

    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!

    Reply
    • Erin replies to Laura W.
      September 14, 2014 @ 7:58 pm

      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! :)

      Reply
  • Valarie
    ♥♥♥♥♥
    says
    August 25, 2014 @ 1:24 am

    Oh my god, these were delicious. Thank you!

    Reply
    • Erin replies to Valarie
      August 27, 2014 @ 6:50 pm

      So happy that you liked them! Thanks for the feedback. :)

      Reply
  • Sabrina says
    August 12, 2014 @ 3:27 am

    I used garbanzo bean flour and these still came out fantastic! I added applesauce and maple syrup (no agave). Delicious!

    Reply
    • Erin replies to Sabrina
      August 12, 2014 @ 7:03 pm

      I’m happy it came out well! And apple sauce sounds like a nice addition. Thanks for the feedback! :)

      Reply
    • Laura W. replies to Sabrina
      September 22, 2014 @ 8:08 pm

      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!

      Reply
      • Bahirism replies to Laura W.
        September 24, 2014 @ 4:30 am

        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!

        Reply
  • Priscilla says
    August 11, 2014 @ 3:33 pm

    Do you use milk chocolate chips or semi sweet?

    Reply
    • Erin replies to Priscilla
      August 12, 2014 @ 7:03 pm

      I used semi-sweet but you can use milk or dark, if you prefer. :)

      Reply
  • Jennah says
    July 27, 2014 @ 3:17 pm

    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 :)

    Reply
    • Erin replies to Jennah
      July 29, 2014 @ 12:18 pm

      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!

      Reply
    • Jean Walker replies to Jennah
      August 2, 2014 @ 7:54 am

      Jennah, what settings and how long did you use with the Vitamix.

      Reply
      • Jennah replies to Jean Walker
        August 3, 2014 @ 9:41 am

        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!

        Reply
  • Rawan Abou-Zant says
    July 23, 2014 @ 9:40 am

    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

    Reply
    • Erin replies to Rawan Abou-Zant
      July 23, 2014 @ 9:46 am

      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! :)

      Reply
  • Stephanie says
    July 21, 2014 @ 1:20 am

    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 .

    Reply
    • Erin replies to Stephanie
      July 24, 2014 @ 4:52 pm

      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!

      Reply
  • Jess says
    July 16, 2014 @ 3:36 am

    Can you use dried chickpeas and cook them yourself for this recipe?

    Reply
    • Erin replies to Jess
      July 20, 2014 @ 8:53 am

      So sorry for the slow reply! But yes, you can use dried chickpeas and cook them yourself. I hope you’ll enjoy the cookies! :)

      Reply
  • Meaghan
    ♥♥♥♥♥
    says
    July 14, 2014 @ 9:17 am

    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?

    Reply
    • Erin replies to Meaghan
      July 14, 2014 @ 10:46 pm

      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!

      Reply
      • Meaghan
        ♥♥♥♥♥
        replies to Erin
        July 15, 2014 @ 3:27 am

        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! :)

        Reply
        • Erin replies to Meaghan
          July 15, 2014 @ 9:57 pm

          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. ;)

        • Meaghan
          ♥♥♥♥♥
          replies to Meaghan
          July 16, 2014 @ 4:42 am

          Oops sorry it was sunflower seed nut butter :)

      • Meaghan replies to Erin
        July 16, 2014 @ 4:49 am

        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.

        Reply
        • Erin replies to Meaghan
          July 20, 2014 @ 9:12 am

          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! :)

  • Dixie says
    July 11, 2014 @ 7:01 am

    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…

    Reply
    • Erin replies to Dixie
      July 13, 2014 @ 6:13 pm

      I haven’t made peanut butter fudge recently but anything peanut butter sounds good to me. :)

      Reply
  • Maria
    ♥♥♥♥♥
    says
    July 4, 2014 @ 10:56 pm

    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:)

    Reply
    • Erin replies to Maria
      July 5, 2014 @ 10:30 pm

      Haha. So happy that you don’t have to share! ;) I’m totally into the gooiness, too. Thanks a ton for the feedback!

      Reply
  • Hannah
    ♥♥♥♥
    says
    July 4, 2014 @ 6:12 am

    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 :)

    Reply
    • Erin replies to Hannah
      July 5, 2014 @ 10:29 pm

      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!

      Reply
  • Ashley
    ♥♥♥♥♥
    says
    June 30, 2014 @ 9:13 pm

    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!!!

    Reply
    • Erin replies to Ashley
      July 1, 2014 @ 9:47 pm

      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. :)

      Reply
  • apple
    ♥♥♥♥
    says
    June 30, 2014 @ 8:04 am

    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!

    Reply
    • Erin replies to apple
      July 1, 2014 @ 6:10 pm

      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!

      Reply
  • Kristi ~ Necessary Indulgences
    ♥♥♥♥♥
    says
    June 26, 2014 @ 3:30 pm

    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!

    Reply
    • Erin replies to Kristi ~ Necessary Indulgences
      July 1, 2014 @ 9:57 pm

      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!

      Reply
  • RAD
    ♥♥♥♥
    says
    June 19, 2014 @ 5:32 am

    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!

    Reply
    • Erin replies to RAD
      June 21, 2014 @ 12:58 pm

      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!

      Reply
  • Jenn
    ♥♥♥♥♥
    says
    June 8, 2014 @ 3:20 pm

    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!

    Reply
    • Erin replies to Jenn
      June 9, 2014 @ 6:13 pm

      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!

      Reply
  • Mya
    ♥♥♥♥♥
    says
    June 6, 2014 @ 3:59 pm

    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!

    Reply
    • Erin replies to Mya
      June 6, 2014 @ 6:58 pm

      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. :)

      Reply
  • Sarah
    ♥♥♥♥♥
    says
    June 3, 2014 @ 12:06 pm

    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 :):):)

    Reply
    • Erin replies to Sarah
      June 3, 2014 @ 7:31 pm

      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. :)

      Reply
  • danielle says
    May 30, 2014 @ 4:37 am

    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!

    Reply
    • Erin replies to danielle
      June 1, 2014 @ 7:04 am

      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. :)

      Reply
      • danielle replies to Erin
        June 2, 2014 @ 4:11 am

        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?

        Reply
        • Erin replies to danielle
          June 3, 2014 @ 7:30 pm

          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.

  • Marla says
    May 30, 2014 @ 1:52 am

    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.

    Reply
    • Erin replies to Marla
      June 1, 2014 @ 7:07 am

      Raw cookie dough sounds good to me. ;) I hope a good stir next time will fix the problem! Thanks for the feedback. :)

      Reply
  • Briana
    ♥♥♥♥♥
    says
    May 27, 2014 @ 10:15 pm

    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!

    Reply
    • Erin replies to Briana
      May 28, 2014 @ 9:43 pm

      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. :)

      Reply
  • Judy says
    May 25, 2014 @ 12:54 am

    Any ideas on what I can replace the honey with to make it more diabetic friendly?

    Thanks!

    Reply
    • Erin replies to Judy
      May 25, 2014 @ 6:50 pm

      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!

      Reply
      • Judy replies to Erin
        May 25, 2014 @ 7:18 pm

        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.

        Reply
        • Erin replies to Judy
          May 26, 2014 @ 2:40 pm

          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! :)

  • Heather says
    May 24, 2014 @ 8:45 am

    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”

    Reply
    • Erin replies to Heather
      May 24, 2014 @ 4:05 pm

      Haha. Clever you not telling your husband about the secret ingredient! ;) So happy that you both enjoyed them! Thanks a ton for the feedback. :)

      Reply
  • Heather says
    May 24, 2014 @ 8:08 am

    …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!!

    Reply
    • Erin replies to Heather
      May 24, 2014 @ 4:06 pm

      Nervous?! Aww. No need to be nervous! If I like them as a non-chickpea-liker, you will, too! ;)

      Reply
  • Joy says
    May 22, 2014 @ 11:10 pm

    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.

    Reply
    • Erin replies to Joy
      May 23, 2014 @ 8:44 pm

      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. :)

      Reply
  • Jayme says
    May 21, 2014 @ 1:17 am

    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.

    Reply
    • Erin replies to Jayme
      May 22, 2014 @ 9:29 pm

      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. :)

      Reply
    • Stacie replies to Jayme
      June 12, 2014 @ 3:32 am

      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?

      Reply
    • Heather replies to Jayme
      August 29, 2014 @ 3:25 am

      i’m curious about this modification too! would like to try it this way

      Reply
  • Mares says
    May 20, 2014 @ 10:11 pm

    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.

    Reply
    • Erin replies to Mares
      May 22, 2014 @ 9:27 pm

      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!

      Reply
  • Samantha says
    May 19, 2014 @ 3:15 pm

    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.

    Reply
    • Erin replies to Samantha
      May 20, 2014 @ 3:51 pm

      That’s awesome! So happy that they didn’t turn out oily with the regular peanut butter. :) Thanks a bunch for the feedback!

      Reply
  • Momkat
    ♥♥♥♥♥
    says
    May 11, 2014 @ 4:48 am

    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.

    Reply
    • Erin replies to Momkat
      May 11, 2014 @ 6:43 pm

      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!

      Reply
  • Ashley says
    May 6, 2014 @ 9:02 pm

    I tried the stevia for sweetener- not sweet at all. Maybe I’ll try xylitol next time.

    Reply
    • Erin replies to Ashley
      May 6, 2014 @ 10:00 pm

      I hope that’ll work out better for you. :)

      Reply
  • Brenda says
    May 4, 2014 @ 11:21 pm

    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!

    Reply
    • Erin replies to Brenda
      May 5, 2014 @ 9:58 pm

      Wow. Those are some interesting changes! I hope it worked out for you. :)

      Reply
  • Katy
    ♥♥♥♥♥
    says
    April 27, 2014 @ 4:01 pm

    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?

    Reply
    • Erin replies to Katy
      April 27, 2014 @ 6:50 pm

      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. :)

      Reply
      • Jane
        ♥♥♥♥♥
        replies to Erin
        July 14, 2014 @ 9:39 am

        Have you tried these brownie? Really awesome. I alternate with these wonderful cookies. :)

        Reply
  • Tracy
    ♥♥♥♥♥
    says
    April 25, 2014 @ 3:44 am

    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.

    Reply
    • Erin replies to Tracy
      April 25, 2014 @ 10:13 am

      So happy that everyone liked them (even after knowing that they were full of chickpeas! ;)) Thanks for the rating!

      Reply
  • Layla says
    April 25, 2014 @ 12:30 am

    Did you use raw honey? Or the golden stuff? Thanks!!

    Reply
    • Erin replies to Layla
      April 25, 2014 @ 10:14 am

      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! :)

      Reply
  • Aubrey
    ♥♥♥♥♥
    says
    April 22, 2014 @ 4:09 pm

    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.

    Reply
    • Erin replies to Aubrey
      April 22, 2014 @ 10:07 pm

      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. :)

      Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *

*



Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please rate the recipe: