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 (vegan, gluten-free, dairy-free)

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 chickea 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.

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 (vegan, gluten-free, and dairy-free)

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 this maple peanut butter caramel fudge! It’s seriously SO good and is also vegan.

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 (gluten-free with vegan and dairy-free options)

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 (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. :)

Want more gluten-free treats? Here are some of my favorites!

  • Coconut Rum Bundt Cake drenched in coconut rum syrup - can be made with all-purpose, gluten-free or whole grain flours. With a dairy-free option (please click through to the recipe to see the dietary-friendly options)
  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!
  • Mini Cheesecakes {grain-free, gluten-free}

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)

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Rated 4.8 by 241 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

  • 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

  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 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.
  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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1908 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

  • Marilyn Eddings says
    June 24, 2017 @ 12:17 am

    I just saw this and going to make it tonight. I’m trying to do Atkins and this is close. Thanks.

    Reply
  • Alexz says
    June 23, 2017 @ 9:31 pm

    I tried to make this using pb2 and sugar free Walden Maple syrup. The batter was delicious but it didn’t really bake well. Took forever and still wasn’t cooked all the way through. Might have been because of my substitutions though. Just wanted to give a heads up to other future bakers.

    Reply
    • Erin replies to Alexz
      June 24, 2017 @ 2:17 pm

      Thanks for the tip! I definitely recommend trying them with peanut butter next time. :)

      Reply
  • Nesa
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    June 21, 2017 @ 3:05 pm

    Wow! Thank you for this recipe! I haven’t tried it yet; but I’m looking forward to it!
    I am allergic to all grains, sugar, some dairy (and a lot of other things that have nothing to do with this recipe!).
    And because I’m trying to lose weight I avoid peanuts.
    I really appreciate the nut butter alternative, Stevia option and the small, side-recipe for grain-free baking powder!

    Reply
  • Jaclyn says
    May 29, 2017 @ 3:17 am

    This cookie dough is so good I eat the cookie dough plain and don’t cook it sometimes I make cookie dough balls and dip them in dark chocolate bear fantastic thanks for the recipe

    Reply
    • Erin replies to Jaclyn
      May 30, 2017 @ 8:11 pm

      I love the idea of dipping them in chocolate! Thanks for the tip. :)

      Reply
  • Ekf
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    April 21, 2017 @ 1:29 am

    Forgot to rate– as my five year old has said “152000 wins! This cookie is the champion of today!”

    Also of course other liquid sweeteners (maple or brown rice or even golden syrup, agave nectar(low GI but watch out for that high fructose content, yikes) or “bee free honee” brand which is made from apples and is delicious all work, and sugar with a little milk,
    I have also had great success with the liquid stevia drops (like the Sweetleaf brand in “vanilla créme” as it has no aftertaste) …I used 30 plus 3 Tbsp milk

    Thanks again, love your blog
    Ekf

    Reply
    • Erin replies to Ekf
      April 22, 2017 @ 9:26 pm

      Aww! The champion of today! I love it. :) And good to know about the Sweetleaf brand for a sugar-free sub! I’ve been meaning to try that out. Thanks again for your comments!

      Reply
  • Ekf says
    April 21, 2017 @ 1:19 am

    Erin– these cookies are a simplified version of a chickpea chocolate chip cookie recipe I’ve been tweaking for years…you’ve just unlocked the vegan in my seemingly unmatchable keyhole of an all-around extended-family friendly favorite!!
    Of course you can substitute the chickpeas/garbanzos with cannelini(white kidney) or navy beans, or go crazy and use black beans with some cocoa powder and a little milk(moo-cow or plant based!),
    Of course you can use any nut or seed butter (sunbutter, ABC butter, or even that weird powdered”PB2″plus oil),
    Of course you can use vegan- gluten-/ sugar-free choco-chippies….
    But for some reason I’ve been trying too hard with eggs and egg substitutes when to my surprise your recipe is simple and perfect and egg/sub free 😲
    Beautiful, amazing, love it literally tens of hundreds of batches to pieces!!!🍪🍪🍪❤️❤️❤️

    Reply
    • Erin replies to Ekf
      April 22, 2017 @ 9:24 pm

      Haha, wow. Tens of hundreds of batches?! That’s dedication! :D I’ve tweaked the cookies I’m posting tomorrow over 30 times so I feel your pain. I’m happy that you found this recipe and have given up on the egg replacer! Thanks a bunch for your lovely comment. :)

      Reply
  • Shelley
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    April 14, 2017 @ 7:50 pm

    These are amazing!! I used cacao nibs and maple syrup, with fresh almond butter….I can’t stop eating them. Thank you, Thank you, Thank you!!!

    Reply
    • Erin replies to Shelley
      April 15, 2017 @ 8:50 pm

      You’re welcome! :) I’m so happy you liked them! Thanks for your comment.

      Reply
  • Cristina Hoffman says
    April 7, 2017 @ 12:16 am

    I made the recipe with organic brown rice syrup instead of honey. It worked perfectly.

    Reply
  • Stacy says
    April 4, 2017 @ 1:42 am

    I make these are few times a week. Because they rock when they’re frozen they are a great addition to the banana based ice cream I make. I break the cookies apart and add them to the ice cream before I re-freeze it and tada!!!! Cookie dough ice cream!

    Reply
    • Erin replies to Stacy
      April 4, 2017 @ 9:08 pm

      Oooh! What a delicious idea! Thanks for the tip. I love that you make them so often! Thanks a bunch for your comment. :)

      Reply
  • Justine says
    March 30, 2017 @ 8:09 pm

    Hey there! These look AMAZING. Going to make these tonight :-D Do you use raw organic honey or just the regular honey? I feel like those are two very different consistencies… Thanks! hehe!

    Reply
    • Erin replies to Justine
      March 30, 2017 @ 8:20 pm

      Hi there! Thanks. :) You can use either because it gets blended up in the food processor, anyway. :) I’ve used both. But I’d save your raw honey since you’re going to be baking the cookies and that ruins the whole raw thing. Hope you’ll enjoy the cookies!

      Reply
  • Celina
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    March 24, 2017 @ 6:13 pm

    I made these last weekend and am going to make them again tonight. Really good, soft-baked feel. I loved these even though they taste “healthier” than regular cookies. I used the entire jar of chickpea because I wasn’t going to use the remainder later on. I followed everything else exactly though. So good fresh outta the oven. And still good later on when room temp. I threw the leftovers in the freezer because I wasn’t sure how well the’d keep on the counter; they were edible right out of the freezer days later. I liked that! Thank you for this recipe!!

    Reply
    • Erin replies to Celina
      March 29, 2017 @ 9:03 pm

      I’m so sorry I didn’t see your comment until now! That’s interesting that you could eat them straight from the freezer. I need to try that! I’m happy you liked them, despite them tasting healthier than normal cookies. :) Thanks a bunch for your comment!

      Reply
  • Bryn Neenos says
    March 20, 2017 @ 6:23 pm

    I am a lazy baker and didn’t want to measure (that’s work!). So I threw in the entire can of chickpeas and dumped in what seemed like a reasonable amount of PB and honey and vanilla. I did measure the baking powder.

    Then I threw it all in an 8×8 and baked it at 350 for 20 minutes. They cooked nicely, we got 9 squares out of the dish, and the kids loved them. They held their shape wonderfully.

    So if you’re lazy like me, the dump and pour method seems to work well with these. :)

    Reply
    • Erin replies to Bryn Neenos
      March 20, 2017 @ 9:32 pm

      Haha. Oh my gosh. Baking without measuring… :D I’m happy that they came out well with your random amounts of peanut butter and honey! And even better that the kids loved them. :) Thanks a bunch for your comment!

      Reply
      • Bryn
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        replies to Erin
        April 24, 2017 @ 4:41 am

        Thanks for the recipe! It’s become a go-to Sunday evening dessert for us and we love that we can still enjoy that family tradition, but in a much, much healthier way.

        Reply
        • Erin replies to Bryn
          April 25, 2017 @ 1:32 pm

          That’s great! I love that these are a go-to recipe for you. :) Thanks for your comment!

  • Janice says
    March 18, 2017 @ 8:18 pm

    First time making these today and they were delicious! I let them cool and went to put in airtight container and noticed the color changed. They are no longer the light freshly baked color like the photo but darker. It won’t stop me from eating them, just wondering if I did something wrong?

    Reply
    • Erin replies to Janice
      March 18, 2017 @ 9:50 pm

      I haven’t had anyone mention anything like that! So I really have no idea. Did you use sunflower seed butter, by any chance? I’m happy they’re still tasty! :)

      Reply
  • Lisa
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    March 17, 2017 @ 6:02 pm

    I kind of laughed at some of the comments on here. I made the recipe exactly as shown and my cookies turned out DELICIOUS! My batter tasted just like the ingredients, it was good. Not like cookie dough batter but hey these are great ingredients here! I ate one right out of the oven and they are sooo good. The consistency is fine, it’s a little crumbly but again I would expect that with the ingredients provided. I can’t wait to freeze a few too like some of the readers did. These are such an amazing treat to add to my healthy eating, I’m so glad I stumbled across this recipe!

    Reply
    • Erin replies to Lisa
      March 17, 2017 @ 7:41 pm

      With 1,800 comments, I’m bound to get some doozies. ;) I’m happy you enjoyed them! I wouldn’t say that they’re supposed to be at all crumbly, though. Since you followed the recipe, I’m not sure what could have caused that. It’s great you still liked them. :) Thanks a bunch for your feedback!

      Reply
      • Lisa replies to Erin
        March 30, 2017 @ 11:43 pm

        I think I ate mine too soon haha. Once I let them cool, they were soft like a normal chocolate chip cookie :)

        Reply
        • Erin replies to Lisa
          April 1, 2017 @ 8:25 pm

          Ah, okay! Good to know. Thanks for coming back to let me know! :)

  • Ignacio says
    March 17, 2017 @ 12:54 am

    What do i do with the chickpeas!? 😬🙈🙂
    I feel like im missig a step

    Reply
    • Erin replies to Ignacio
      March 17, 2017 @ 7:20 pm

      It’s in Step 1 of the directions. :)

      Reply
  • Kara says
    March 2, 2017 @ 12:13 am

    Do you take all the skins off of the chickpeas? When I open the jar some are still on and some are off and it takes a long time to “skin” them. Thanks!

    Reply
    • Erin replies to Kara
      March 2, 2017 @ 9:53 pm

      I don’t! Just leave them on. Enjoy! :)

      Reply
  • Miguel
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    February 4, 2017 @ 7:35 pm

    I just tried these with sun butter, can chick peas, honey, and everything else. They were amazing immediately after. I stored them and did some stuff around the house. 2 hours later they’re turning green?!!
    Why?
    I ate a few more, same taste.
    Not sure what’s going on..

    Reply
    • Erin replies to Miguel
      February 4, 2017 @ 7:39 pm

      Don’t worry, they’re okay. ;) Read the section called “My cookies turned green, what happened?” from the SunButter FAQ. I’m happy they’re still tasty!

      Reply
  • Tracey Spence
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    February 2, 2017 @ 1:11 am

    when I first tried these I wasn’t a big fan of the texture but I think it was because I used a mini food processor that didn’t blend it smoothly enough. I almost threw them out but decided to freeze them instead and THEY ARE AMAZING frozen! I’ll for sure make them again :)

    Reply
    • Erin replies to Tracey Spence
      February 4, 2017 @ 7:09 pm

      I haven’t tried them frozen! That’s good to know. :) Thanks for the tip and for your comment! I’m happy you didn’t end up throwing them away.

      Reply
    • Tup replies to Tracey Spence
      March 17, 2017 @ 4:54 am

      I didn’t care for them room temperature or even straight from the oven, the texture was just off. Based on your review, however I tried them frozen and OMG, they are to die for! I gave some to my co workers and they had no idea it was made from chickpeas. A-mazing!! Thanks for the tip. It is Game changer.

      Reply
      • Erin replies to Tup
        March 17, 2017 @ 7:29 pm

        Huh! That’s interesting. I still only like them hot from the oven. ;) I’m happy you found a way that you can enjoy them and that you co-workers liked them, too!

        Reply
  • Brenda says
    January 27, 2017 @ 10:31 pm

    Can you do this without nuts? Thank you.

    Reply
    • Erin replies to Brenda
      January 28, 2017 @ 11:32 am

      Yes! The SunButter I link to in the recipe is nut-free. :)

      Reply

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