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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Hi Erin, just wanted to thank you for this amazing recipe! I have been dieting for a while, and the problem is trying to deal with sweet cravings! This recipe is amazing and can be used while on a diet too :)
I made my own peanut butter since here in Cyprus I cannot find natural one in the stores, and they tasted so good I could not believe it!! Thanks again!
Homemade peanut butter is best for these, anyway. ;) I never buy natural peanut butter. It doesn’t taste as good as homemade, plus it’s SO expensive! And I’m so happy that you liked these and that they fit your diet! Thanks a ton for the feedback and the rating. :)
I made these cookies yesterday when I was craving a treat, but didn’t want to eat unhealthy. They were perfect! But, I did the following and the consistency was fine. My kids even like them! I used low fat skippy peanut butter ( I didn’t have any of the natural)! I only added about 1 tsp of honey. I didn’t add salt as it was in the peanut butter. I pureed everything up and then added the chocolate chips.. and I did smush them a bit so they would look like regular cookies and perhaps that helped w/the texture. Again, they weren’t oily. Maybe if you add all of the honey it would be oily. Thanks again for sharing this great recipe!! I will definitely be making them often!
I’m so happy that they didn’t come out oily for you! Thanks for the tip on Skippy Natural and using less honey! Awesome that only 1 teaspoon of honey worked. Less sweetener is always better! Thanks a ton for the feedback. :)
Well…I am a pro at making these, now. I make these nearly everyday for lunch — I figure it’s a great amount of protein, and eating them early in the day gives me a chance to work off the fat. LOVE these!!! My family is turned off without ever having tried them, so I get them all to myself! I use sun-butter, stevia drops, and the entire can of chick-peas (instead of less). I also don’t bother rolling them…just scoop them with my 1 inch ice cream scooper. FANTASTIC. I also love to eat a couple prematurely while they are baking — everything has warmed up including the chocolate chips, but they’re more “doughey” than cookie a that point.
Hahaha. Thank you for the awesome comment. :) Every day for lunch?! They’re not exactly the lowest calorie food with all that peanut butter (or okay, sun butter) so be careful with that! ;) Thanks again for the feedback! So happy that you liked them so much. And too bad your family won’t try them. But like you said, more for you! :)
These are SO amazingly good!!! I made them today and had to fight off 2 nine year old boys (my son and his friend) before they devoured the whole darn batch!! I made half a batch with butterscotch chips because my son is allergic to chocolate – they were a huge hit!
I can’t wait to try some of your other gluten free recipes. Maybe the chocolate peanut butter brownies next. mmmmm
Mindy
Hahaha. I love that they ate the entire batch! :D And butterscotch chips?! Oh my gosh. That sounds like the most amazing addition ever! I hope you’ll enjoy my other GF recipes. Thanks for the feedback and the rating! :)
Well, my first batch just came out of the oven. They’re not very pretty, but I used a scoop instead of rolling them. I also used dry roasted peanuts, since the only PB we had in the house was Jif natural, which I knew you said wouldn’t work. I put them in the processor and ground them up as much as possible and added a little water until I felt I had a decent peanut butter consistency. So, they’re not super smooth – more like if someone were to use crunchy PB, I would imagine. Anyway, I and the kids really liked them – hubby, on the other hand, was not fooled. He doesn’t like chick peas and he could still tell they were in there. Oh well – 3/4 isn’t bad. lol
I’m happy they still came out! Check out the link to the homemade peanut butter in the recipe. You can make peanut butter without any water at all and it just takes 2-3 minutes of processing in the food processing. :) It comes out super runny and perfect for these cookies! It’s great that the kids liked them and hey, my husband is the same way about these cookies. ;) Thanks so much for the feedback!
If you don’t have a food processor or Blendtec you can cheat with a Magic Bullet. Blend about 1/4 of the can at once and then mix the dough in a bowl like normal cookie dough.
Thanks for the tip, Christie! :) Happy that that worked for you!
These were hands-down fantastic. Easier and tastier than a regular chocolate chip cookie! I used freshly cooked chickpeas rather than canned, and I WAS eating the ‘batter.’ It was so tasty. I would definitely rather cook dried chickpeas rather than use canned. It’s easy if you just throw them in the crockpot. You don’t even have to pre-soak them! Then you can keep them in the freezer ready to go for hummus OR these awesome cookie bites.
I’m so happy that the freshly cooked chickpeas worked! I have to admit that I’ve only cooked chickpeas once and it was a disaster. Probably because I didn’t know what I was doing! Thanks a bunch for the tip and for the feedback. :)
is it ok to leave out the baking powder? I don’t have any, all I have is baking soda and I don’t want to buy arrowroot or cream of tartar. Not sure why you would need the baking powder anyway. I am trying to cut down on sodium. thanks!
I am so sorry for the slow reply! I haven’t tried these without the baking powder so I can’t say for sure. Did you try it?
Hi! I featured these on my blog today and have linked them here for the recipe & details. I made these on the weekend and were amazed at how tasty they are. Thanks for sharing!
Thanks so much for featuring them and so happy that you liked them! Thanks for the feedback and the rating. :)
I used my Ninja blender and it worked fine. I was a little leery with all the warnings so, my tip, is to warm up the pb! I popped it in the micro for 30 seconds. These taste awesome and they aren’t even in the oven yet!!
Great idea! Thanks for the tip. :)
Hi Erin,
My son has nut allergies, so I’m trying to figure out what I can use instead of the nut butters to give the cookie the same consistency. Any ideas?
Thanks.
Hi there! You can use SunButter. I’ve linked to it in the ingredients list. :) Would that work?
I made them with sunflower seed butter, my daughter loved them :)
So happy that worked out for you! Thanks for letting me know. :)
I made these tonight and love them. Thanks for the recipe!
So happy that you liked them! Thanks for the feedback. :)
is it ok if we use pb2 ?
Yup! Add the water (or however you make it) and use the same amount. :)
Has anyone tried these with chunky pb? I didn’t know if that changed anything or if we have to get smooth?
TIA!
Chunky should be fine! Your peanuts will get chopped up a little bit but it won’t affect the cookies. :)
These were amazing raw and cooked. Totally ate all 1700 calories in one night! Won’t be making these again with no one to share them with!!!
Hahaha. Oh, man. I’m so sorry. At least you enjoyed them, right? :D Thanks so much for the feedback!
Erin, am I missing something…Did u include the nutritional facts? Thanks YUM,
Hi there! You’re not missing anything. I didn’t include the nutritional facts (I personally just try to focus on healthier eating and not calories ;)) But you can take a look at the first bullet point if you want more info about calories. :)
I am wondering if anyone has used the JIF NATURAL or other brand natural peanut butters? Do they work?
I haven’t tried them but Jif and Skippy Natural have added fat and sugar. I don’t think it’d work. :( Try to find one that’s just peanuts and salt!
I just bought Smuckers Natural and according to the label it has no added fat or sugar…just peanuts and salt.
Awesome! I think it’s just Skippy and Jif Natural that have added fat and sugar. :)
Hi,
My daughter and I love garbanzo bean anything and do not eat flour or sugar, So we love these cookies!! However, I did not have parchment paper or a cooking mat so we used a flat cookie sheet. What’s the difference? Would the texture be different if I did use parchment paper?
Can’t wait to try more of your recipes, so glad we found you!
Thanks, Chaos
Hi there! Don’t worry about the parchment paper. :) The texture wouldn’t be any different. I’m just so used to putting everything on a Silpat that I just write it for every recipe. I’m so happy that you and your daughter liked the cookies! Thanks for the feedback. :)
If I wanted to make the dough and freeze it, should I roll the dough into balls first? Or just freeze the dough? Could I throw the frozen balls into the oven and add a few extra minutes to cooking time or should I defrost first? Thank you so much! My mother is vegan and I just discovered a gluten allergy/trying to live healthier and I am very excited about these (and making them for her)!
I would roll the dough into balls first just because it’d be easier that way. And I would defrost the dough first. It shouldn’t take too long! Maybe 30 minutes? But if you’re in a real rush, I imagine putting the frozen balls in there would work too. They might come out oddly shaped, though. :) I hope you’ll like the cookies!
Hello Erin,
I just made these but I don’t have a food processor so I blended the chickpeas by themselves in the blender with a bit of water, and then mixed everything else by hand in a bowl but the dough looked more like cake batter with the water so I mixed in some flour till it was more dough like and they came out great. Next time I will smash the chickpeas up by hand like the person in a previous comment so I don’t have to add the flour. :) Can’t wait to see if my family likes them!
Hi Melissa! So happy that it worked out for you without the food processor. :) I hope that your family liked them, too! Good luck with smashing the chickpeas next time. :)
Hi,
I baked these last night and absolutely love them. I used almond putter instead of peanutbutter to make them healthier.
I think next time I may keep them in the oven a couple of minutes longer.
I brought them to work and people really liked them. They didn’t believe they were made of chickpeas.
thanks!
So happy that you liked them! Your colleagues, too. :) Almond butter sounds like a good sub! I still haven’t tried it but it seems like everyone else enjoys it. :)
These were soooo good!! Love the texture. Very good treat that doesn’t make you feel bad! :)
I have no idea why, but I just found this comment in the spam. Sorry about that! :( I’m so happy that you liked the cookies. Thanks for the feedback!
How much PB2 should be used?
Hi Kristen! So sorry for the slow reply. I’m on vacation and just got internet access on my computer. I’m not sure how PB2 is used but I think people have mentioned that they add water to the PB2 and then measure out the amount of peanut butter called for in the recipe. I hope that makes sense! Good luck. :)
mmmm I made these and they were delicious. I made them in the morning while my roommates were sleeping so mashed the chickpeas by hand and mixed everything in. Still turned out great. I filled a tray with cookies and there was probably 1-2 cookies worth still left of batter, which i just ate with a spoon. SO GOOD! Thank you!!
So sorry for the slow reply! :( I’m happy that you liked the cookies. And so nice of you to mash the chickpeas while your roommates were sleeping! Thanks so much for the feedback. :)
Looks awesome can wait to try them but to be truly Vegan you can not use honey. Ill try them with maple syrup :)
There’s a note in the recipe and the notes about that. ;) Hope you like them!
I just found you /this recipe via pintrest and I just wanted to say thank you soo much for sharing! My 12 year old daughter and I absolutely loved these. I cant tell you how much I appreciate healthy sweets like this. See, I recently started a healthier lifestyle (not diet lol) and I don’t want to blow it or feel like I did when a sweet craving hits. These allow me to indulge, without tons of calories & fat. Thanks ;)
That’s great to hear! I’m so happy you found something to indulge on and that your daughter likes them, too. Good luck with the healthier lifestyle! Thank you so much for your kind comment and the feedback. :)
I’ve been sitting on the fence about these because I couldn’t imagine that they were actually good. Uh oh! They are! Surprise! I actually did like the “dough” (paste?) but from the looks of it, I was the only one. I am fairly certain this could be modified with a chocolate syrup to make a chocolate cookie, no problem. My chips softened quite a bit in my kitchen and my 2nd batch just over-mixed right into the cookie to make a flat out chocolate cookie. Still good! I also was successful using the blender. Thank you!!
Haha. Well I’m happy you gave them a chance! :) And a chocolate version sounds wonderful. I’m happy that the blender worked for you. A few people have mentioned that their blender died with this recipe, which is what the warning is about. ;) Thanks so much for your feedback and rating!
These are lovely!! And even better that they are guilt free!
I was a bit worried when I took the lid off the food processor to scrape the sides, as the chickpeas made the mix smell disgusting! :/
But once cooked, like you say, it’s just chocolatey goodness :)
They’re a bit messy to get into balls but I think I can live with that!
So glad I found this! Thank you! X
Agreed! The smell is nauseating! Especially when you open the can of chickpeas (I don’t like chickpeas so maybe that has something to do with it). Next time you make them, try using wet hands to mix together the balls. That should be easier! Thanks so much for the feedback. :)
So I made these before I read the comments and saw that the chickpeas were supposed to be cooked first. I used them right from the can but they still turned out good. My 1 year old loved them!
Lauren, you did it correctly! If you use canned chickpeas, you don’t need to cook them because they’re already cooked. It’s only if you use the raw kind. They’re super hard so they have to be cooked first (and soaked before that!) I’ll go and edit my other comment so it doesn’t confuse anyone. I’m happy your 1 year old liked them! :)
Hello. I just finished making these cookies and they are delicious !! Thank you so much for this awesome recipe. The only problem I have is that they dont get very hard on the outside. Any ideas? I folowed the recipe and everything.
I’m happy that you liked them! A few other people have said that theirs didn’t form a “crust” like mine so what they do is turn on the broiler for a minute and watch them closely. Supposedly that will work. But I really have no idea why they come out that way for some people! Perhaps a difference in chickpea moisture? Sorry I can’t help more! Thanks a bunch for your feedback and rating. :)
Well, I tried this recipe but cause I was curious about a cookie made from chickpeas, so I bought almond cream that in Spain must be the most similar to almond butter that I could find on the grocery store and I could stand the flavor ( I refused the peanut butter because we’re not very kind to that flavor) so, I followed the recipe bit by bit and it came a liquid dough… I thought that maybe could work and after the oven, It was stuck on the parchment paper. Then I decided that I should be fixing the liquid issue and I added some plain flour ..finally they taste great, even the first batch are broken
I wonder if almond cream is the right stuff. Is it just ground up almonds? Because that’s what almond butter is. It shouldn’t be liquid at all so I’m happy you were able to fix it with some flour! Thanks for the feedback. :)
Hi, the chickpeas have to be like raw and hard or soften? Mmm spanish is my native language so i dont really know if im explaining myself.. Can i put them in warm water before blending?
As much I understood after googleing, I think that the chickpeas must be already cooked, I mean… Try writing “can of chickpeas” maybe that help you. Cocidos de bote
Yes, they must be cooked!
The chickpeas should be cooked before putting them in the cookie dough. Not just put in warm water but soaked for several hours (if the chickpeas weren’t cooled at all).
So I only have a little bit of almond butter (saw that in another chickpea cookie recipe) and pb2 powder.. could I use that instead of natural peanut butter??
Yes, that should work! :)
I just made these and they were delicous. I removed the waxy shell from the chickpeas its much easier to mash and mix and it gives the chickpeas a creamier texture.
Thanks for the tip! So happy you liked them. :)
About how many cookies does this recipe make? I’m wanting to make them for a dinner party and I will need a bunch!
Nevermind I just found the answer – sorry!
It’s okay! Was it enough? :)
Would a Magic Bullet work for this? Has anyone tried it?
I have a nutribullet and it worked just fine.
I made these last week using only 1/8 cup of agave. Definitely sweet enough for me. I loved them so much I had to make them again. Only this time, I forgot to add the agave syrup! Oops! They are still yummy sweetened by the chocolate chips.
Wow, without any sweetener? That’s great! I’m happy they were still sweet enough without the agave. :) Thanks so much for the feedback!
Hi there,
I was just wondering if they still turn out the same if you don’t have a food processor and just mix everything by hand?
I haven’t tried it but I imagine they’d come out with chunks in them since you can’t really grind the chickpeas. Doesn’t sound very good to me. :( Sorry!
I made them without a food processor and they were great! I used a potato masher to mash up the chick peas, which took some time, but it all came out fine! Just needed to use some elbow grease.
Wow, that’s a great idea! Thanks for the tip and the rating. :) I’m so happy that you liked them!
Absolutely love these!! Would you say they are suitable for freezing? Thanks :)
People have frozen both the dough and baked cookies and both seem to work. Enjoy! :)
I saw this recipe of yours on Pinterest last year. They are amazing. I love the combination. I feel it’s more like dough bites. My husband is crazy about these. This is one of his favourite cookies. Plus it’s healthy and satisfying :)
Wow, one of his favorites?! I’m impressed. :) My husband says, “Eww, chickpeas?! No, thank you.” So frustrating! Anyway, thanks so much for the feedback. :)
Well, he does love chickpeas and even when he first heard that were made out of chickpeas, he was shocked. It was when he tried it, he fell in love with it. He ate three cookies at one go. He loved the combo of the peanut butter and honey and would sometimes ask me to add more of them hahhaha.
Ah, I see! I love how enthusiastic he seems about the cookies. :) I wish I could get my husband to feel the same way! ;)
These were super good! My husband gobbled one up before I told him they were made from chickpeas and his jaw dropped when I told him. My kids also loved them. They were great! I love cookies and always feel a little guilty making them. Now I can make these guilt-free!
Haha. I love your husband’s reaction! And I’m SO happy to hear that you no longer have to feel guilty about making cookies. Yay! Thanks for the feedback. :)
These are delicious!!! I plan to save some of the batter and freeze it next time for a midnight snack ;D
Good idea! I’m happy you liked them. Thanks a bunch for the feedback! :)
I’m glad I found this. I had made these a few weeks ago and posted them on my blog, but wasn’t entirely sure where the recipe came from. I have now updated my recipe source to include your website as the originator! Oh, and the cookies were excellent–everyone loved them and thought it was so neat that chickpeas were the main ingredient!
Sorry for the slow reply, LeAnn! I’m happy that you were able to find the source of the recipe and thanks so much for linking to it! And great that the chickpeas didn’t turn anyone off. Thanks for the feedback. :)
Could I use PB2 instead of natural peanut butter.
Yes, that should work!
I, didn’t see anything about being diabetic friendly. But I’m sure they are. Keep the goodie recipe ‘s coming.
Sandra,
Being a type 1 Diabtiec myself, I would be cautious as chickpeas(many beans) have natural sugars in them and 1 serving size would in fact raise my sugar level… However, they are most likely better for(a diabetic)you than regular chocolate chip cookies!!!
Who said they were diabetic friendly? ;) I guess they are if you do the sugar-free version. But I’m not sure about that, just for the record!
Hello!
I just wanted to let you know that I saw these on pinterest a year or two ago, and have been making them ever since. Everyone LOVES them! They never stay around long. Thanks for the great recipe!
Oh no. Sorry I haven’t replied until now! :( I’m so happy to hear that you like the cookies so much that you’ve remade them! Thanks so much for your feedback and sorry again.
These are AMAZING! I made them to bring to a party over Labor Day weekend. I tried them out on my daughter first to make sure they were good enough to bring. I knew I was safe when she asked for another one!! (even after I told her there were chickpeas in them) You are not alone Erin, I like them warm too!
Oh no. So sorry for my slow response, Liz! I don’t know why I didn’t see this comment until now. Thank you so much for the feedback! And I’m impressed that your daughter liked these, even knowing about the chickpeas. And finally – someone who agrees that these are better warm! They’re just so messy and gooey. ;) Again, sorry for the slow response!
My whole family loves this recipe -even our picky daughter who turns her nose up at almost everything ‘outside the box’. I successfully doubled the recipe without harming my food processor.
I’m happy that your picky daughter liked them! :) And great that doubling worked in your food processor. Thanks a bunch for the feedback and rating! :)
I absolutely love these cookies! I have to hide them from my 8 and 15 year old daughters if I want any left! I must have different taste buds tho as my favorite way to eat them is after they have been in the fridge for awhile.(and I even like the raw dough!)
I’m so happy that your kids liked them! And nice idea on hiding the cookies. :) I seem to be the only one who only likes them warm so I seem to be the odd one out. ;) Thanks so much for the feedback!
Hi,
I didn’t read through all the other comments, so I apologize if you’ve already addressed this…
I don’t have a good blender. My first time baking them I had to mash chickpeas by hand with a fork. Any way I can use garbanzo bean flour instead? If so, do you know how much?
Thank you for such a great recipe!
Alex
I don’t think garbanzo bean flour would work. I believe it’s missing the moisture and I don’t know how much liquid you’d have to add in to make up for the loss of moisture. Sorry. :(