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! 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!

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 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.

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 these peanut butter balls. They’re also gluten-free and have a vegan option!

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 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 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}

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)

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 263 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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2050 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

4 comments are awaiting moderation!

  • ^^ says
    December 11, 2019 @ 11:54 am

    Hi Erin, these look incredible! How long will the dough keep if I freeze it?

    Reply
    • Erin replies to ^^
      December 15, 2019 @ 8:00 pm

      Hi! I’d say about a month. :)

      Reply
  • Lisa
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    December 7, 2019 @ 3:27 am

    You are a genius! I seriously want to nominate you for a Nobel peace prize for creating this recipe! I eat no grains and no sugar but I really miss chocolate chip cookies. These are perfect. To make them with no sugar/ honey I created a honey substitute out of 3/4 C Lakanto Monkfruit sweetener boiled together with 1/2 cup water to which I added 1/2 tsp xanthan gum to thicken and stabilize it. I ended up adding just a bit of powdered pure stevia to it to sweeten it a little more. I used Lily’s Stevia Sweetened Dark Chocolate Baking chips (and added walnuts to the dough because I love walnuts in my cookies). Yours look like they got a nice crisp on the outside. Mine don’t look like that. any tips on how to get the outside to brown/crisp?

    Reply
    • Erin replies to Lisa
      December 14, 2019 @ 8:54 pm

      Aww, thank you! I will gladly accept your prize! :D Haha. You made my day! I’m so glad that your lower-carb version worked. Thanks for sharing how you did it! I wouldn’t say that the tops are crisp. They’re still kind of soft. If yours look a lot different than the photos, then it’s likely because of the sweetener change. You could maybe try the broiler for a minute? But it also might burn. I’ve never tried that with cookies. Thanks again for your comment!

      Reply
  • Quinn
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    October 11, 2019 @ 4:18 pm

    Wow these are such yuuuumy morsels. Thanks for sharing!

    Reply
    • Erin replies to Quinn
      October 15, 2019 @ 7:05 pm

      I’m so glad that you liked them! Thanks for your comment. :)

      Reply
  • Emilia
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    September 17, 2019 @ 5:58 pm

    Just made these – they’re amazing! OMG.

    Reply
    • Erin replies to Emilia
      September 22, 2019 @ 6:57 am

      Yay! So glad you liked them! Thanks for your comment. :)

      Reply
  • Gina says
    August 11, 2019 @ 1:19 am

    Hi, just thought I’d share, I don’t have a food processor. First time I tried blender and yes almost broke it I think. Second time I just used a good potato masher and worker like a charm! Everything is soft enough so it’s easy to mash. Also, easily can double or triple the recipe! Thank you for the great recipe!!

    Reply
    • Erin replies to Gina
      August 13, 2019 @ 8:53 pm

      You’re welcome! I’m glad you found a method that works better. :) Normal blenders definitely don’t work! Thanks for your tip and comment. :)

      Reply
  • Sarah says
    August 9, 2019 @ 4:28 am

    I didn’t have any natural PB or peanuts to make any so I took my chances making with regular peanut butter… it was a little oily but definitely can still do it! It was a hit with my fam, even the cookie dough was yummy to eat.

    Reply
    • Erin replies to Sarah
      August 13, 2019 @ 8:52 pm

      Yay! I’m glad to hear that it still worked out okay. :) Thanks for your feedback!

      Reply
  • jemmy says
    August 5, 2019 @ 10:40 am

    Sorry, I know you have over 2000 reviews so I can’t get through all of them. Do you know if anyone has substituted peanut butter for sunflower seed butter to make them school friendly?

    Reply
    • Erin replies to jemmy
      August 13, 2019 @ 8:21 pm

      Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. Hopefully you found the answer in the post! Sunflower seed butter is listed in the recipe. :)

      Reply
  • jemmy
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    August 4, 2019 @ 7:14 pm

    Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.

    Reply
    • Erin replies to jemmy
      August 13, 2019 @ 8:20 pm

      Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. Did they still crumble after they cooled? If so, you can try baking for another 2 minutes to see if that works! Thanks for your feedback. :)

      Reply
  • Suzanna says
    May 16, 2019 @ 1:25 am

    Have you tried these with carob chips? I am allergic to chocolate… I think they would work the same way.

    Reply
    • Erin replies to Suzanna
      May 19, 2019 @ 8:26 pm

      Hello and sorry for just now seeing your question! I haven’t tried it but some of the commenters have with success. I hope you’ll enjoy them!

      Reply
  • Sara says
    May 12, 2019 @ 7:35 pm

    Thank you so much. Kids loved them!

    Reply
    • Erin replies to Sara
      May 13, 2019 @ 8:34 pm

      You’re welcome! I’m so happy that they liked them. :)

      Reply
  • Tamara Brennan says
    April 19, 2019 @ 7:08 pm

    Hi Erin, It’s Tamara and Nicole in Mexico… Friday night is our dessert night. I actually made garbanzo flour from beans we cooked, sun dried, and then powdered. Can I use that instead of cooked beans? I could soak it first. Thanks for making our lives sweet.

    Reply
    • Erin replies to Tamara Brennan
      April 19, 2019 @ 8:48 pm

      Hello! I don’t think that would work. It might but I’m really not sure. Sorry I can’t give you a better answer! If you try it out anyway, I’d love to hear how it goes. :)

      Reply
    • Erin replies to Tamara Brennan
      April 19, 2019 @ 8:49 pm

      And it’s great to hear from you. :)

      Reply
  • Angela says
    April 18, 2019 @ 3:09 am

    Has anyone tried freezing the batter or already cooked cookies? Trying to prepare these a couple weeks ahead.

    Reply
    • Erin replies to Angela
      April 19, 2019 @ 8:53 pm

      You can freeze both but since I think they’re best straight from the oven, I prefer freezing the dough.

      Reply
  • Colleen Garcia says
    April 1, 2019 @ 5:13 am

    Made these today first time. DELICIOUS!! Iam diabetic and substituted honey/maple syrup for golden monk fruit sweetener and used Lily’s dark chocolate chips. They turned out perfect! Filling and delicious. Shared this recipe with everyone I know.

    Reply
    • Erin replies to Colleen Garcia
      April 3, 2019 @ 7:47 pm

      Thanks so much for sharing the recipe with everyone! I’m so glad that they worked out well with your subs. :) What sweetener did you use exactly? Lakanto Golden? And did you use the same amount? Thanks for the tip and for your feedback!

      Reply
  • jenna urben says
    March 28, 2019 @ 12:35 am

    Well I am 100% drooling looking at these! I love how allergy-friendly your recipe is. I’m a sucker for anything with chickpeas :) Can’t wait to try it!

    Reply
  • meg
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    March 18, 2019 @ 3:02 pm

    hi, erin! i made these using cashew butter since i had just made some at home, and they turned out fabulously!!! no detectable bean taste haha. i then adapted the recipe to make some no-bake cookie truffles! just wanted to say thanks for the creative idea :~)

    Reply
    • Erin replies to meg
      March 20, 2019 @ 7:23 pm

      You’re welcome! I’m glad that you liked them with cashew butter. :) And no-bake truffles sound amazing! What a great idea. Thanks for your comment!

      Reply
  • Hannah
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    March 17, 2019 @ 9:25 am

    Amazing cookies. My kids love them and want to eat the whole batch which is ok considering how healthy they are.

    Reply
    • Erin replies to Hannah
      March 20, 2019 @ 7:18 pm

      I’m so happy that your kids enjoyed them so much! Thanks for your comment. :)

      Reply
  • Sonya says
    March 3, 2019 @ 1:30 pm

    Hi I could not find the video to the recipe. I feel dumb asking this :(

    Reply
    • Erin replies to Sonya
      March 4, 2019 @ 8:40 pm

      Hi there! It’s at the top of the page. If you have an adblocker on, you might not see it.

      Reply
  • Heidi says
    February 23, 2019 @ 11:36 pm

    I made these for a summer pool party. Kids were devouring them. Their moms were telling them to not eat so many . . . until I told them that these cookies were mostly healthy. I should have made a triple batch instead of just a double.

    Reply
    • Erin replies to Heidi
      February 27, 2019 @ 7:44 pm

      I’m so glad that the kids were devouring them and that their moms were okay with it. :) Thanks for your comment! I hope we have summer soon, too. ;)

      Reply
  • Lauren says
    January 6, 2019 @ 2:58 pm

    Sorry, I know you have over 2000 reviews so I can’t get through all of them. Do you know if anyone has substituted peanut butter for sunflower seed butter to make them school friendly?

    Reply
    • Erin replies to Lauren
      January 6, 2019 @ 3:22 pm

      Yes, it’s listed in the recipe. :)

      Reply
      • Lauren replies to Erin
        January 15, 2019 @ 4:54 pm

        Oh my goodness, I don’t know how I missed this. I blame mom brain. Sorry for that!!

        Reply
        • Erin replies to Lauren
          January 15, 2019 @ 8:04 pm

          Absolutely no worries! Hope you and your kid will like them. :)

  • Nichole Fetterley
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    December 5, 2018 @ 8:39 pm

    YUMMY!!!!! And so easy!!! My hubby also HATES chickpeas and he had no idea they were in the mix. :)

    Reply
    • Nichole Fetterley
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      replies to Nichole Fetterley
      December 5, 2018 @ 8:42 pm

      I forgot to mention– I didn’t have honey or maple syrup on hand, so I used regular sugar + 3Tbl almond milk, (suggested below). Turned out perfectly!

      Reply
  • Melanie says
    November 12, 2018 @ 9:13 pm

    my mother had made these a while back, I loved them so much, to be honest, more then normal chocolate chips cookies! I made them and brought them to work. Told the gluten free girls they can have, and no one else anything. Everyone loved them, one even said yum so buttery! Haha I said well they’re chicpea, no butter! Everyone was shocked and loved, and asked for the recipe:)

    Reply
    • Erin replies to Melanie
      November 14, 2018 @ 12:56 pm

      Haha. I’m glad that they thought that the cookies were buttery! And better than normal chocolate chip cookies?! I think you like these better than I do. ;) Thanks for your nice comment!

      Reply
  • David Friedman
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    October 1, 2018 @ 4:03 pm

    Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.

    Reply
    • Erin replies to David Friedman
      October 2, 2018 @ 8:26 pm

      Did they fall apart even after they had cooled? Because after they cool, they should hold together better. If they still fell apart, then you can definitely bake them 2 minutes more and that ought to help.

      Reply
  • Michelle says
    September 17, 2018 @ 2:52 pm

    These cookies have been a staple for my 2 diabetic pregnancies,thanks for getting me through some desperate times!
    Could you use reconstituted PB2 powder instead of all natural peanut butter? It’s lower calorie and lower fat than even the all natural stuff.

    Reply
    • Erin replies to Michelle
      September 17, 2018 @ 9:33 pm

      I’m so happy that they’ve gotten you through some tough times! I’ve never used PB2 but lots of commenters have used it with success. :)

      Reply
    • Toni replies to Michelle
      January 19, 2019 @ 12:56 am

      Hi Michelle, How did these work using PB2, and what measurements did you use? Thanks!

      Reply
  • Archana M. Shah says
    September 5, 2018 @ 1:29 pm

    Can you use chickpeas cooked from scratch vs canned chickpeas?

    Reply
  • DAMAN FARR says
    August 28, 2018 @ 4:49 pm

    I make these all the time and seem to get 19 cookies with the ingredients mentioned above. Any idea how many calories in each one? Thanks

    Reply
    • Erin replies to DAMAN FARR
      August 29, 2018 @ 9:59 am

      Hi! I don’t have that info but you could use this recipe analyzer if you’d like for the nutritional profile. :)

      Reply
  • Sue says
    August 25, 2018 @ 8:45 pm

    I loved these! I made them with maple syrup and they were delicious!
    Thanks for the recipe!

    Reply
    • Erin replies to Sue
      August 29, 2018 @ 9:49 am

      You’re welcome! I’m happy that you liked them with maple. Peanut butter and maple is always a good thing. :D Thanks for your feedback!

      Reply
  • Sheila says
    August 22, 2018 @ 1:38 am

    LOL. You may consider putting the “”do not double “ in the recipe notes…LOL. I read it after the fact. Oh, and YUM!

    Reply
    • Erin replies to Sheila
      August 29, 2018 @ 9:48 am

      I’m happy you liked them! And Unfortunately there are too many notes to include in the recipe. Hopefully people will read the post. :)

      Reply
  • Denise McMahan says
    August 14, 2018 @ 2:33 am

    Hi😃
    First… thank you for the super yummy recipe. I have an unnamed autoimmune disease and removing gluten/dairy/sugar from my diet has helped me feel better. These cookies were my first treat since my diet change. Just one question… I have a sugar substitute that’s a stevia/erythritol blend. The package states that it is twice as sweet as sugar so I would use 1/2 cup if a recipe called for one cup of sugar. Do you think I could use this in your recipe in place of the honey? If so, any idea how much? Thank you!

    Reply
    • Erin replies to Denise McMahan
      August 16, 2018 @ 8:33 pm

      Hi there! Sorry for just now seeing your question. I’ve never used a granulated sweetener in these cookies but I know a few commenters have with success. So according to the bag’s instructions, I’d use 2 tablespoons. You might have to add a little bit of liquid if it’s much thicker than when you made it with the honey. I’d love to hear how it comes out!

      Reply
  • Sarah
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    August 9, 2018 @ 2:20 am

    I just made these and they are DELICIOUS! The batter was equally amazing. I didn’t have honey/agave or vanilla, so I subbed 1/3C raw organic cane sugar and added 3T of almond milk and 1tsp of allspice and it turned out wonderfully. Thanks so much for the great recipe!

    Reply
    • Erin replies to Sarah
      August 9, 2018 @ 9:21 pm

      You’re welcome! That’s great that they came out well with your subs. :) Thanks for sharing them with us and for your comment!

      Reply
  • Daniella says
    August 8, 2018 @ 9:16 pm

    Do the 1/2 + 2tbsp of peanut all go into the batter? Just wondering if the 2tbsp is for something else?

    Reply
    • Erin replies to Daniella
      August 9, 2018 @ 9:12 pm

      It all goes in together! It’s 14 tablespoons all together.

      Reply
  • Michelle
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    August 2, 2018 @ 1:38 am

    Just made these – they’re amazing! OMG. Best treat I’ve made all summer. I’m printing this recipe – it’s a keeper!

    Reply
    • Erin replies to Michelle
      August 2, 2018 @ 9:06 pm

      Yay! I’m so happy to hear that. :) Thanks for your comment!

      Reply
  • Michelle says
    August 1, 2018 @ 8:03 pm

    Can’t wait to try these! Thank you so much for sharing. I’m always in need of new gluten free treats ❤️

    Reply
    • Erin replies to Michelle
      August 2, 2018 @ 9:11 pm

      You’re welcome! Thanks again for your comment. :)

      Reply

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